Meat Cutter

Meat Cutter

• LEARN & UNDERSTAND COMPANY POLICIES & SAFETY STANDARDS
• PROPER RECEIVING, HANDLING & STORING OF MEAT
• TEMPERATURE CONTROLS (HOW & WHY)
• UNDERSTAND PRICE BOOK & AD PLANNER BULLETINS
• KNOW WRAPPING AND WEIGHING STANDARDS, BE FAMILIAR WITH PRODUCT IDENTIFICATION PLU / UPC
• BE SKILLED WITH THE SAFE USE OF ALL EQUIPMENT
• BE FAMILIAR WITH FRESHNESS / CODE DATING
• KNOW DATED PRODUCT PULL POLICIES
• UNDERSTAND COMPANY POLICY FOR RECORDING OF REDUCED PRODUCTS ON KNOWN LOSS REPORTS.
• BE SKILLED AT CUTTING, TRIMMIMG, TRAYING, AND PRESENTATION OF FRESH MEATS. COMPLY WITH GREER’S SET STANDARDS (CUTTING LISTS AND WHY THEY ARE IMPORTANT)
• BE FAMILIAR WITH GROUND BEEF PROGRAM, GRINDING, HOLDING PROCEDURES AND THE HANDLING OF FRESH TRIM INCLUDING BONING STANDARDS LEAN TO FAT RATIO ETC.
• UNDERSTAND MERCHANDISING FOR PROFIT (REFER TO AD PLANNER)
• KNOW HOW TO FILL & ROTATE ALL MEAT CASES (HOW & WHY)
• UNDERSTAND CUSTOMER SERVICE AND COMPANY REQUIREMENTS
• KNOW QUALITY AND GRADE OF ALL PRODUCTS
• KNOW SPACE ALLOCATION AND LOCATION AND UNDERSTAND WHY
• KNOW PROPER CLEANING AND SANITIZING KNOW HOW, WHY AND RESULTS
• KNOW PROPER SIGNING OF PRODUCTS UNDERSTAND WHY AND RESULTS
• KNOW PRODUCT USAGE (BEST COOKING METHOD FOR EACH CUT, USE CORRECT IDENTIFICATION & RECEIPE LABELS)
• LEARN & UNDERSTAND MERCHANDISING / CROSS MERCHANDISING
• UNDERSTAND MEAT VARIETY
• LEARN & UNDERSTAND SUPERMARKET MATH

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