Education: High school diploma or equivalent required; additional education in business, management, or retail operations preferred.

Experience: Minimum of 1 year of supervisory or lead experience, ideally within a grocery store, supermarket, or retail environment; prior experience in a meat department or food production environment is required, experience cutting meat is preferred.

Leadership: Proven ability to lead and motivate a small team in a fast-paced, customer-facing department; skilled at balancing efficiency, quality, and teamwork under pressure; demonstrates fairness, consistency, and professionalism in managing staff.

Operational Knowledge: Strong understanding of meat cutting techniques, product handling, storage, and food safety standards; knowledge of merchandising, rotation, and freshness management practices; ability to operate and maintain meat-cutting tools and equipment safely and effectively.

Customer Service Orientation: Genuine interest in serving customers with warmth, expertise, and hospitality; ability to communicate product knowledge clearly and make recommendations that build trust and satisfaction.

Financial Awareness: Basic understanding of inventory management, shrink reduction, and cost control; ability to follow established financial procedures to maintain efficiency and profitability.

Communication: Clear, respectful, and professional communicator with staff, customers, and management; capable of providing timely updates and feedback to the Store Manager; strong interpersonal skills that promote collaboration and community-minded service.

Leadership & Culture

• Lead by example in promoting a respectful, collaborative, and service-oriented work environment.

• Support the Store Manager in maintaining a workplace culture that reflects honesty, fairness, and hospitality.

• Supervise and schedule meat market employees to ensure efficient department coverage.

• Provide direction and feedback to staff to encourage teamwork, accountability, and pride in their work.

• Communicate departmental needs, challenges, and successes to the Store Manager.

Operations Management

• Oversee all aspects of meat market operations, including cutting, packaging, labeling, and product rotation.

• Ensure all meat products meet freshness, appearance, and quality standards.

• Maintain proper inventory levels and order supplies as directed by the Store Manager.

• Ensure compliance with health, sanitation, and safety regulations, including proper equipment maintenance and temperature control.

• Manage merchandising and display of meat products to attract customers and minimize waste.

• Perform hands-on meat cutting and preparation as needed to meet customer and operational demands.

Customer & Community Relations

• Provide friendly, knowledgeable, and attentive service to all customers.

• Assist customers with special orders, product recommendations, and cooking advice in a courteous, helpful manner.

• Support the store’s community-first approach by ensuring every shopper feels welcome and valued.

• Represent the meat market with professionalism and care that reflects the store’s commitment to integrity and hospitality.

Financial & Administrative Responsibilities

• Accurately track inventory, reduce shrink, and monitor product turnover to maintain profitability.

• Assist the Store Manager with cost control by following established ordering and waste management procedures.

• Help identify seasonal or local opportunities to promote value and strengthen community connections.

Employee Development

• Train new meat market employees in food safety, product handling, and customer service standards.

• Provide ongoing guidance to ensure staff follow best practices for cutting, packaging, and merchandising.

• Recognize strong performance and share feedback with the Store Manager for further development opportunities.

• Encourage professional growth, skill-building, and pride in representing the store’s mission and values.