Establish and maintain a safe and clean environment that encourages our customers to return. Achieve all goals, and monitor and control established quality assurance standards. Direct and supervise all functions, duties and day to day activities of the Meat/Seafood department. Encourage team members to deliver excellent customer service. Demonstrate the company's core values of respect, honesty, integrity, diversity, inclusion and safety.

RESPONSIBILITIES

Promote trust and respect among team members. Communicate company, department, and job specific information toteam members. Collaborate with others to promote teamwork. Establish performance goals for department and empowerteam members to meet or exceed targets. Develop adequate scheduling. Train and develop team members on performance of their job and participate in the performance review process. Adhere to all local, state and federal laws, and company guidelines. Create an environment that enables customers to feel welcome, important and appreciated. Gain and maintain knowledge of products and be able to answer questions and make suggestions. Cut meats to customers' requests. Inform customers of meat specials. Provide customers with fresh and frozen products that they have ordered and the correct portion size. Prepare foods according to the food temperature logs. Display a positive attitude. Develop and implement a department business plan. Understand the store layout and be able to locate products. Create, inform,educate and execute sales promotions and seasonal and special ads. Monitor and control expenses. Assist in preparing the department budgets, profit and loss reviews, and take appropriate action on all reports. Maintain an awareness of inventory and stocking conditions. Schedule price changes and update shelf tags and signs. Demonstrate familiarity and compliance with all country of origin labeling and regulations. Plan, organize and supervise the inventory process. Train department team members on inventory and stocking. Adhere to all food safety regulations and guidelines. Ensure proper temperatures in cases and coolers are maintained and temperature logs are maintained. Reinforce safety programs andsafety procedures and identify unsafe conditions. Practice preventive maintenance by properly inspecting equipment andreport repairs needed. Notify management of customer or employee accidents. Report all safety risks, or issues, and illegal activity, including robbery, theft or fraud. Standing

• 100 percent of the time Lifting
• Maximum 90 pounds, average 50 pounds Bending, twisting, turning, pushing, and pulling Tolerate cold
• Meat room, freezer, cooler Repetitive Motion
• Hands and wrists Must be able to perform the essential functions of this position with or without reasonable accommodation.

QUALIFICATIONS

Minimum Effective communication and reading skills Knowledge of basic math Ability to handle stressful situations Current food handlers permit once employed Possess adequate knife handling skills and knife speed Must be 18 years old Desired High school education or equivalent preferred Management experience preferred Meat/Seafood experience Second language