Butcher

Title

Butcher

Pay Grade

Non-Exempt

Major Department

Meat / Seafood

Minor Department

Meat

Reports to

Department Manager, Store Manager

Job Summary : Meat & Seafood Team Members are responsible for providing customers with exceptional service. S / he is responsible for advising and preparing orders for customers at the service counter or for the self-service displays.  They are responsible for the highest level of execution in regards to receiving, unloading, storage, rotating, merchandising and building of displays within their department. Acts as a role model and exemplifies Pete’s Four Pillars of Value, Aesthetic, Quality, and Customer Service.

Essential Job Responsibilities

• Stocks meat cases; includes presentation of product, facing, filling, and organization of all product items as set by the Meat Department schematics as well as ensuring tag and pricing accuracy.
• Ensures cleanliness of meat aisles, storage area, and work area for safety; includes cleaning of shelves and products, keeping floors free of liquid spills or water, removing hazardous debris from floor and sweeping.
• Monitors the rotation of all meat products paying particular attention to expired stock.
• Responds positively to customer’s inquiries and assists customers with purchases, information and product selection while working the meat counter; requires selling and cross selling of products.
• Receives, inspects, and logs products for accuracy of shipment, temperature, and quality.
• Requires operating and using equipment such as knives, scales, wrappers, compactors, garbage disposals, pallet jacks, and hand trucks.
• Monitors that proper temperatures are being maintained at all stages during the production of meat and seafood items.
• Cuts, trays, and packages all of the required meat and seafood products required for the day.
• Maintains the organization, stacking, and rotating of all meat products in the cooler and freezer.
• Uses knowledge of scales, weight measures, and tares to accurately weigh and label meat products; includes packaging and wrapping product and following the proper dating procedures.
• Prepares various specialty meat and seafood products using the recipe standards set by Pete's Fresh Market; includes using the appropriate ingredients and proper assembly for product being made.
• Maintains proper safety practices and care while using all the cutting accessories available in the meat department; complies with the use of mesh gloves while using a knife.
• Participates in pre-inventory preparation; includes back stock and assuring tags match products.
• Sustains a high level of product knowledge and product preparation.
• Walks department regularly to ensure an organized, sanitary, and overall clean appearance at all times.
• Other duties as assigned.

Education and Certifications

Other Knowledge, Skills, and Abilities

Work Environment / Physical Demands

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities.

Benefits

Starting hourly rates will be no less than the local minimum wage and will vary based on things like location, experience, and qualifications. All positions are eligible for Overtime, and some positions will have guaranteed Overtime available.

Hourly rate for Suburban Stores is $15-$20

Hourly rate for City of Chicago Stores is $16.60-$20