Meat Wrapper

Description

• The primary responsibility of a Meat Wrapper is to ensure customer satisfaction by properly packing,
• wrapping, pricing and displaying various fresh and frozen meat, pork, and poultry products, while following
• the Department of Health sanitation guidelines. A Meat Wrapper also increases customer loyalty by
• assisting all customers with courteous, pleasant, patient service and treatment.

ESSENTIAL DUTIES

You MUST perform the following duties regularly and up to company standards

• Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers.
• Pack, wrap, price, and merchandise quickly and efficiently all Meat Department products.
• Fill and maintain the quantity and quality of products in showcase, as needed.
• Rotate products by date, to prevent outdated and spoiled merchandise.
• Reduce or remove merchandise that is nearing or has reached an expiration date.
• Follow all safe food handling procedures.

NON-ESSENTIAL JOB DUTIES

• In order to provide the best possible service to our customers, the following duties are also required on an
• as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-incharge.
• Engage in suggestive selling and other sales techniques, including PA announcements.
• Ensure proper merchandising of products by making and displaying eye-appealing signage.
• Monitor the temperature of all showcases throughout the day.
• Order supplies as needed.
• Prepare by-products for sale.
• Mix sauces for marinades.
• Refill supplies (meat trays, plastic containers, etc.).
• Assist with freight.
• Answer incoming phone calls and assist the customer with their needs.
• Assist with monthly inventory.
• Sweep and pick up debris from sales floor area fronting showcases.
• Clean shelves and change matting in self-service showcases.
• Perform other duties as required.

CUSTOMER SERVICE EXPECTATIONS

• All associates are required to provide our customers with World Class Service (with a local touch).
• GREET all customers (be friendly, smile and make face-to-face eye contact).
• HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location,
• services offered and store hours; offer alternatives if a product is out of stock; take the customer to
• the product, etc.).
• Personalize the customers shopping experience (make small talk, offer meal suggestions, explain
• current store promotions, etc.).
• THANK all customers (show appreciation and offer a parting comment).

WORKING CONDITIONS

• Continuously work in a chilled room where it may be wet, noisy, and extremely cold, and with a
• strong smell of raw meat and seafood.
• Occasionally work on the sales floor to display products in showcases.
• Seldom work outdoors to receive freight, and discard of trash and boxes.

WORK HOURS

• Be available for work 7 days a week and holidays between 5:00 am and 8:00 pm, depending on the
• store and departments hours of operation.

EQUIPMENT USE

• Frequently use meat trays, meat dolly, wrapping and pricing machines, to perform all essential duties.
• Occasionally use telephone to order merchandise and assist customers and co-workers with requests.
• Seldom use pallet jack to receive freight; baler to compact cardboard boxes; dust pan, broom and
• cleaning solutions to perform cleaning duties; stock wagon to transport freight, boxes and trash.

SAFETY EQUIPMENT

Continuously wear a back support belt when performing all job duties.

MENTAL, PHYSICAL AND COMMUNICATION DEMANDS

• MENTAL Continuously need to concentrate well, be alert, and pay attention to detail to work safely,
• produce quality products, and provide excellent customer service; be able to work efficiently, even
• with frequent interruptions. Frequently need to use basic math skills to calculate quantities and
• prices, in order to provide accurate quotes and cuts for customers, and reduce prices on items.
• Occasionally need to be able to remain calm, courteous and professional when handling various
• customer situations and complaints.
• PHYSICAL Continuously need to stand, walk, handle, use fingers, corrected vision, good depth
• perception, eye-hand coordination, color vision, and a wide field of vision when performing all job
• duties, for the safety and satisfaction of co-workers and customers. Frequently need to lift and carry
• up to 40 lbs. when wrapping and pricing products. Occasionally need to bend and squat to pick up
• boxes and debris from floor or stock wagon; reach to stack foam trays and to retrieve products from
• rack; push and pull up to 100 lbs. to transport merchandise to display case and chill box using a meat
• dolly. Seldom need to lift and carry up to 50 lbs. and push and pull up to 1,000 lbs. to receive freight,
• and work at other locations when necessary.
• COMMUNICATION Frequently need to listen, talk to, and understand supervisors, co-workers and
• vendors when doing all job duties; read specials list, PLU Code List, shelf tags and signs, product case
• labels, special orders, and messages from co-workers. Occasionally need to listen, understand, and
• talk to customers and assist them with their requests; write when taking customer orders and leaving
• messages for co-workers. Seldom talk to vendors and meet their requests when placing orders and
• receiving freight; read instructions on chemical and cleaning labels when cleaning prep room, to
• assure the safety of customers and co-workers.

Qualifications

QUALIFICATION REQUIREMENTS

• Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time,
• be able to communicate effectively both orally and in writing, and be able to work under minimal or
• no supervision.
• Education and Experience: Knowledge of various cuts of meat and pork is preferred.

Age Restrictions

• Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter and
• knife.
• Must be at least 18 years of age to clean, maintain, or operate, a band saw, hamburger machine,
• meat grinder, meat slicer, bone duster, meat tenderizer, automatic wrapper, freight elevator, trash
• baler, and any other power driven equipment.
• Must be at least 18 years of age, have a valid Driver License, and receive company certification to
• operate a forklift.

CHARACTER TRAITS AND PERSONAL WORK VALUES

• Personal Traits To promote good working relationships with co-workers, customers and vendors.
• o Have a friendly, cheerful, pleasant demeanor, characterized by a strong desire to please customers and co-workers and serve them well.
• o Maintain a positive attitude toward work, vendors, co-workers, supervisors and customers.
• o Be service oriented toward customers and fellow co-workers.
• o Be a good listener, patient and understanding of vendors, customers and co-workers.
• o Be honest and trustworthy. Use good judgment.
• o Be neat and clean, in appearance and work habits.
• Work Habits To promote a productive work environment.
• o Greet, Help and Thank all customers.
• o Handle vendor and customer complaints and concerns with tact.
• o Maintain a good attendance record.
• o Be punctual and committed to work when scheduled.
• o Be focused on task and detail-oriented.
• o Show initiative. Always keep busy. Be a self-starter.
• o Be efficient and productive, while producing quality work.
• o Be flexible, versatile, organized, methodical and conscientious.
• o Be able to work under pressure and meet deadlines.
• o Be able to follow work procedures and policies (e.g. safety and security practices).
• o Create and maintain clean, safe and pleasant work environment for everyone.
• o Be a team player and work well with others.