Job Summary:
The Meat Department Manager oversees daily department operations, ensuring product quality, food safety, team performance, and profitability. This role leads and develops staff, manages inventory and costs, and delivers excellent customer service while maintaining compliance with company and regulatory standards. The Manager also performs hands-on meat cutting and supports all department functions as needed.

Key Responsibilities:

Lead, train, and develop team members; conduct performance evaluations and corrective action as needed.
Manage department profitability through effective ordering, inventory control, labor management, and waste reduction.
Ensure compliance with all food safety, sanitation, and health regulations.
Cut, trim, debone, grind, and prepare meat, poultry, and seafood products to company standards.
Inspect products for quality and freshness; ensure proper rotation and storage (FIFO).
Oversee product merchandising, pricing accuracy, and display standards.
Maintain clean, safe, and organized work areas and equipment.
Communicate effectively with leadership, team members, and vendors.
Provide excellent customer service and support special orders.

Qualifications:

High school diploma or GED required.
Minimum 2 years of meat cutting experience; prior leadership or supervisory experience preferred.
Strong knowledge of meat cutting, food safety, and sanitation standards.
Ability to operate equipment (band saws, grinders, knives) safely and efficiently.
Strong leadership, communication, and problem-solving skills.
Basic math and computer skills (e.g., email, reports).
Ability to work flexible, rotating shifts based on business needs.

Physical Requirements & Work Environment:

Ability to stand for extended periods and work in cold, wet environments.
Frequent lifting up to 30 lbs; occasional lifting up to 75 lbs; pushing/pulling up to 300 lbs.
Regular exposure to raw meat products, sharp tools, moving equipment, and slippery surfaces.

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