ASSISTANT MEAT MANAGER
Don Quijote, Honolulu, HI, United States
Assistant Meat Manager
The Assistant Meat Manager is primarily responsible for assisting and working with the Meat Manager in all aspects of the department's operations. In the absence of the Meat Manager, the Assistant Meat Manager assumes the responsibilities of overseeing the total Meat Department.
Based on experience, knowledge and expertise, the Assistant Meat Manager is responsible for assisting the Meat Manager in maintaining and overseeing the Meat, Poultry, Fish, Seafood and related frozen areas. The Assistant Meat Manager is also responsible for supervising as well as training and retraining all Meat Department personnel.
Work performance is either reviewed directly or generally by the Meat Manager, Store Director and the Administrative Meat Supervisor. The Assistant Meat Manager is evaluated by the Meat Manager and is reviewed by the Store Director and the Administrative Meat Supervisor.
The Assistant Meat Manager receives direct supervision and guidance from the Meat Manager, Store Director and also the Meat Division Administrative which includes but is not limited to review of work and planning of departmental goals.
An Assistant Meat Manager is promoted from the Journeyman Meat Cutter position, and this position may lead to Meat Department Manager or Store Level Management positions.
Essential Job Duties:
Supervises the following job classifications
Journeyman Meat Cutter
Apprentice Meat Cutter
Fish Cutter
Meat Manager
Supervises Meat Personnel in their daily tasks, communications and new procedures.
Authorized to sign and approve the following items pertaining to the Meat Department
All deliveries and orders
Invoices and clearing of invoices
Price changes
Merchandise credits
Personnel Information Forms
Employee evaluations
Accident reports
Building Maintenance job orders
Damage claim forms
Other documents as authorized
Supervises and assists in all phases of the Meat Department.
Cuts all wholesale or bloc-redi meats into retail cuts. Trims and trays all meats for retail sale.
Cuts and trays all fish, poultry, frozen meats and smoked meats.
Prepares ground meats, prepared foods and all variety meats (offals) for retail sale
Maintains and services the meat display cases by:
Fills, stocks, and replenishes as needed.
Polices meat, seafood, poultry and frozen display cases.
Arranges displays in meat display cases.
Supervises and assists in the clean up of the prep room, storage areas, tools and equipment. Reports any faulty or hazardous conditions to the Meat Department Manager.
Performs the duties of the Meat Manager during that person's absence by:
Receives merchandise
Checks on shortages, product condition and quality, damages and overages.
Checks for any discrepancies on the merchandise and reports it to the Meat Manager.
Assists in the training of all new employees.
Releases transfers to other stores with the authorization of the Meat Manager or other authorized personnel.
Provides and cares for personal knives (steak and boning) and steel for smoothing the edges of the knives.
Periodically checks on the required temperature of the freezer walk-in, chill walk-in, prep room, freezer display cases, meat chill display cases, poultry chill display cases and the seafood display cases.
Services customers and prepares orders, advises the Meat Manager of stock condition, and orders certain categories of meats as authorized by the Meat Manager.
Cares for and cleans all display cases.
Understand and abide by all company policies and procedures
Other Job Duties:
Takes weekly and or monthly inventory as required.
Maintains and develops proper and efficient servicing of customers, and maintains a good personal appearance and healthy habits and hygiene.
Complies with and enforces all store activities in relation to governmental and regulatory agencies such as OSHA, Food and Drug Administration, and Department of Health.
Works maintains and establishes a good working relationship with all other departments and stores to enhance the concept of teamwork and to improve the merchandising of all meat items within the store and chain wide.
Supports and promotes Sales Programs initiated by the Company and at the Stores.
Any tasks as deemed necessary by management
Physical Requirements:
Must be able to safely lift up to 75 lbs on own.
Must be able to push and pull at least 1000 lbs with assistant
Requires standing for long periods (up to 3 hours without a break)
Frequent bending, stooping and kneeling required throughout the course of the day.
Mental Requirements:
Requires knowledge, experience and expertise of the meat operations.
Accuracy is of primary importance in all aspects of the job.
Requires manual dexterity and eye-hand coordination for various activities.
Must be able to give and respond to verbal and written instructions/questions from customers and employees.
Requires being able to read and comprehend communications and instructions on products, literature, log book etc
Must be able to work in conditions that may be demanding and sometimes stressful.
Able to work independently and as a team member
Able to multi-task
Resourceful
Work Hours:
Based on classification: Based on what is stated in the Employee Handbook.
May require working overnights, early mornings, evenings and weekends.
Must be willing to work at any Times Store on the Island.
Working Conditions:
Working conditions in the Meat Department is very Cold due to the perishable merchandise. Meat Room is at a constant temperature of about 45-50 Degrees Fahrenheit.
Walk in chills; temperatures between 30-40 Degrees Fahrenheit.
Walk in freezers; temperatures below 0-20degrees Fahrenheit.
Warehouse is not air conditioned, and it could reach temperatures of over 100 Degrees Fahrenheit during the summer months.
Equipment:
Knives
Mesh Gloves
Power Saw
Grinders (Large Hamburger Grinder and Small Table Grinder)
Slicing Machine
Cubing Machine
Knife Sharpening Steel
Scrappers
Meat Racks
Flat Beds
Pallet Jacks
Hand Trucks
Step Stool
Ladders
Box Cutters
Ishida Wrapping Machine
Ishida Hand Wrap Machine
Baler
Foam Trays and Containers
DSD Unit
Ordering Unit (Telzon)
Inventory Unit (Symbol)
ITASCA Unit
Computers
Label Guns
Potential Hazards:
Improper use of chemicals that the company utilizes for sanitation purposes.
Cuts from knives and various cutting tools or sharp items used.
Slips and falls due to icy, wet or slippery floors.
Falling merchandise while items are being stocked or stacked.
Being hit by forklift, pallet jack, hand trucks or flat beds.
Injuries from improper work methods or lifting.
Changes in environmental temperature when working in the prep room, freezer/
The Assistant Meat Manager is primarily responsible for assisting and working with the Meat Manager in all aspects of the department's operations. In the absence of the Meat Manager, the Assistant Meat Manager assumes the responsibilities of overseeing the total Meat Department.
Based on experience, knowledge and expertise, the Assistant Meat Manager is responsible for assisting the Meat Manager in maintaining and overseeing the Meat, Poultry, Fish, Seafood and related frozen areas. The Assistant Meat Manager is also responsible for supervising as well as training and retraining all Meat Department personnel.
Work performance is either reviewed directly or generally by the Meat Manager, Store Director and the Administrative Meat Supervisor. The Assistant Meat Manager is evaluated by the Meat Manager and is reviewed by the Store Director and the Administrative Meat Supervisor.
The Assistant Meat Manager receives direct supervision and guidance from the Meat Manager, Store Director and also the Meat Division Administrative which includes but is not limited to review of work and planning of departmental goals.
An Assistant Meat Manager is promoted from the Journeyman Meat Cutter position, and this position may lead to Meat Department Manager or Store Level Management positions.
Essential Job Duties:
Supervises the following job classifications
Journeyman Meat Cutter
Apprentice Meat Cutter
Fish Cutter
Meat Manager
Supervises Meat Personnel in their daily tasks, communications and new procedures.
Authorized to sign and approve the following items pertaining to the Meat Department
All deliveries and orders
Invoices and clearing of invoices
Price changes
Merchandise credits
Personnel Information Forms
Employee evaluations
Accident reports
Building Maintenance job orders
Damage claim forms
Other documents as authorized
Supervises and assists in all phases of the Meat Department.
Cuts all wholesale or bloc-redi meats into retail cuts. Trims and trays all meats for retail sale.
Cuts and trays all fish, poultry, frozen meats and smoked meats.
Prepares ground meats, prepared foods and all variety meats (offals) for retail sale
Maintains and services the meat display cases by:
Fills, stocks, and replenishes as needed.
Polices meat, seafood, poultry and frozen display cases.
Arranges displays in meat display cases.
Supervises and assists in the clean up of the prep room, storage areas, tools and equipment. Reports any faulty or hazardous conditions to the Meat Department Manager.
Performs the duties of the Meat Manager during that person's absence by:
Receives merchandise
Checks on shortages, product condition and quality, damages and overages.
Checks for any discrepancies on the merchandise and reports it to the Meat Manager.
Assists in the training of all new employees.
Releases transfers to other stores with the authorization of the Meat Manager or other authorized personnel.
Provides and cares for personal knives (steak and boning) and steel for smoothing the edges of the knives.
Periodically checks on the required temperature of the freezer walk-in, chill walk-in, prep room, freezer display cases, meat chill display cases, poultry chill display cases and the seafood display cases.
Services customers and prepares orders, advises the Meat Manager of stock condition, and orders certain categories of meats as authorized by the Meat Manager.
Cares for and cleans all display cases.
Understand and abide by all company policies and procedures
Other Job Duties:
Takes weekly and or monthly inventory as required.
Maintains and develops proper and efficient servicing of customers, and maintains a good personal appearance and healthy habits and hygiene.
Complies with and enforces all store activities in relation to governmental and regulatory agencies such as OSHA, Food and Drug Administration, and Department of Health.
Works maintains and establishes a good working relationship with all other departments and stores to enhance the concept of teamwork and to improve the merchandising of all meat items within the store and chain wide.
Supports and promotes Sales Programs initiated by the Company and at the Stores.
Any tasks as deemed necessary by management
Physical Requirements:
Must be able to safely lift up to 75 lbs on own.
Must be able to push and pull at least 1000 lbs with assistant
Requires standing for long periods (up to 3 hours without a break)
Frequent bending, stooping and kneeling required throughout the course of the day.
Mental Requirements:
Requires knowledge, experience and expertise of the meat operations.
Accuracy is of primary importance in all aspects of the job.
Requires manual dexterity and eye-hand coordination for various activities.
Must be able to give and respond to verbal and written instructions/questions from customers and employees.
Requires being able to read and comprehend communications and instructions on products, literature, log book etc
Must be able to work in conditions that may be demanding and sometimes stressful.
Able to work independently and as a team member
Able to multi-task
Resourceful
Work Hours:
Based on classification: Based on what is stated in the Employee Handbook.
May require working overnights, early mornings, evenings and weekends.
Must be willing to work at any Times Store on the Island.
Working Conditions:
Working conditions in the Meat Department is very Cold due to the perishable merchandise. Meat Room is at a constant temperature of about 45-50 Degrees Fahrenheit.
Walk in chills; temperatures between 30-40 Degrees Fahrenheit.
Walk in freezers; temperatures below 0-20degrees Fahrenheit.
Warehouse is not air conditioned, and it could reach temperatures of over 100 Degrees Fahrenheit during the summer months.
Equipment:
Knives
Mesh Gloves
Power Saw
Grinders (Large Hamburger Grinder and Small Table Grinder)
Slicing Machine
Cubing Machine
Knife Sharpening Steel
Scrappers
Meat Racks
Flat Beds
Pallet Jacks
Hand Trucks
Step Stool
Ladders
Box Cutters
Ishida Wrapping Machine
Ishida Hand Wrap Machine
Baler
Foam Trays and Containers
DSD Unit
Ordering Unit (Telzon)
Inventory Unit (Symbol)
ITASCA Unit
Computers
Label Guns
Potential Hazards:
Improper use of chemicals that the company utilizes for sanitation purposes.
Cuts from knives and various cutting tools or sharp items used.
Slips and falls due to icy, wet or slippery floors.
Falling merchandise while items are being stocked or stacked.
Being hit by forklift, pallet jack, hand trucks or flat beds.
Injuries from improper work methods or lifting.
Changes in environmental temperature when working in the prep room, freezer/