Assistant Meat Manager
Duties include but are not limited to assisting in daily operations of the meat department concerning both the sales floor and back room. The main tasks are to cut and prepare the meat for packaging and display for the sales floor. Ensuring the daily stock of products in a fast-paced environment while maintaining a friendly and professional composure is a necessity. While being the point person for all meat related inventory purchases, my responsibilities also depended on my assignment as a safety committee representative. Amongst these duties, my leadership requirements were to delegate appropriate tasks to my team which included restocking and organizing the department as necessary. Preparing and utilizing the weekly schedules to fill the needs of the department in conjunction with all supervisors above me. In accordance with store policy, performing monthly inventory recaps to help reduce loss, spoils and waste of all products. By following these listed procedures, I ensured the overall health and safety of all customers and employees. I maintained daily cleanliness and regulations of the meat department with the assistance of my team. In my 13 years working with this company, my skills have accelerated to attain a variety of hand cutting techniques and deboning methods such as the filet of Picanha, Chateaubriand Steak, Pinwheels, Coulotte steak, Pork Loin crown roasts, Rib Roasts and many more. I have particularly excelled in processing ground beef through the meat grinder. It is also a prerequisite for all meat cutters and clerks to cook and fry chicken at the proper temperature followed by the proper packaging and pricing of each item. Part of becoming an Assistant manager, I was trained to use the company based excel spreadsheet to determine the cost to sales ratio of the meat inventory by inputting daily sales and invoices.Supervisor - Amanda Anaya (916) 646-2023
