Job Information
New Pioneer Food Co-op Meat and Seafood Lead in Coralville, Iowa
NEW PIONEER CO-OP
MEAT & SEAFOOD LEAD JOB DESCRIPTION
Purpose: To assist the Meat & Seafood Manager in the selection, cutting, pricing, and display of fresh meat and seafood and to supervise department staff to meet objectives for sales, margin, turns, labor, and customer service.
Status: Reports to Meat & Seafood Coordinator
Supervises Meat and Seafood Clerk, Cutter I and Cutter II as assigned.
Responsibilities:
I. Customer Service
A. Maintain a friendly and engaging manner - greet each customer promptly, making eye contact and offering assistance and suggestions for purchase and preparation.
B. Monitor customer wait time and call for back-up to maintain efficient customer flow.
C. Assist customers with product questions and special orders referring them to other staff when necessary.
D. Know all meat, poultry and seafood cuts, varieties, country of origin and product codes.
E. Respond quickly to internal and external customer questions and concerns. Respond to all email, telephone and department log entries in a timely manner.
F. Ensure that samples are available and offered to customers in a friendly, courteous manner and that staff are knowledgeable and engaged.
G. Be an active role model for excellent customer service, efficiency, and safety.
II. Purchasing (as directed by Meat & Seafood Manager)
A. Purchase product following department merchandising strategies within budget from approved vendors.
B. Research new or alternative sources of supply and make recommendations to department Manager.
C. Receive (or oversee) deliveries following established procedures.
D. Price products to achieve margin and sales goals within department merchandising strategies.
E. Review invoices for accuracy, break into categories and give to accounting in a timely manner.
III. Merchandising
A. Prepare cuts of meat for best yield and customer appeal, following cutting tests and case/cooler requirements.
B. Set cutting, smoking, preparation and stocking priorities for appropriate meat/seafood staff.
C. Plan and implement attractive meat, poultry and seafood displays using color and texture to enhance visual appeal.
D. Ensure fresh, frozen, self-serve cases and displays are replenished, rotated, and maintained throughout the day.
E. Maintain standards for appearance and quality following department and merchandising guidelines for labels, packaging, weight and price.
F. Select items for specials: mark down items as needed to reduce losses following department guidelines.
G. Ensure counter staff is aware of flier and ad specials.
H. Provide clear, attractive, up-to-date and consistent signage following merchandising standards.
I. Ensure scales are programmed with up-to-date and accurate product code and pricing.
IV. Department Maintenance
A. Maintain Co-op and health department standards for quality, freshness, cleanliness, safety and customer service.
B. Get credit from suppliers, where applicable, for returns, damaged and spoiled goods.
C. Maintain meat, poultry and seafood self-serve, display and freezer cases, prep, smoker and storage areas in clean, orderly condition, meeting Co-op and health department standards.
D. Ensure all cases, wrapping stations, scaling equipment, cooler and all equipment (including disassembling/assembling) is washed, rinsed and sanitized.
E. Participate in quarterly inventory counts. Conduct more frequent inventories as needed to maintain costs and identify/correct problems.
F. Maintain department equipment in appropriate working order. Advise department or store manager of equipment repairs or replacement needs.
V. Personnel – (duties as assigned)
A. Actively participate in orientation and training of department staff to ensure consistent on-the-job training.
B. Coach Utility Department Clerks and Cutters to improve job performance and efficiency.
C. Participate in performance reviews and evaluations following established human resources policy.
D. Schedule staff hours within department payroll allocations.
E. Take disciplinary action as needed following human resources policies.
VI. General Management
A. Be knowledgeable of all department job classifications and staff skill levels.
B. Participate in development of annual department operating, capital budget, and business plans.
C. Regularly review Co-op and department sales reports and inform staff of goals and overall performance.
VII. Other Responsibilities
A. Attend department, operations team, store, merchandising meetings, and Co-op sponsored events as requested by supervisor.
B. Maintain full time status as defined by Co-op policy.
C. May be required to work a variety of shifts as well as holidays and weekends.
D. Be appropriately dressed, groomed and at workstation ready to start as scheduled.
E. Perform other tasks as assigned by the Meat and Seafood Manager.
Qualifications
· Minimum of 4 years in retail meat/seafood sales environment with cutting responsibilities
· Knowledge of organic, natural, and commercial meat/seafood practices and organic certification requirements.
· Ability to read and understand financial statements with regard to margin and pricing.
· Communications skills—good listener, clear instructions.
· Demonstrated ability to handle multiple demands.
· Supervisory experience—hiring, training, evaluating, directing.
· Demonstrated ability to follow through on commitments.
· Certified forklift operator (or successful completion of in-house program)
· Ability to lift and carry 50 lbs. repeatedly throughout a shift.
· Ability to stand for long periods.