Meat Assistant Manager  (Full Time)
Location: Montecito
Department: Meat

Meat Assistant Manager

Shifts - All Shifts (Complete Open Availability) - Weekends Required

Position Overview:

The Meat Assistant Manager supports the Meat Manager in all aspects of operating the Meat Department, and must be able to fill the role when the Manager is absent. In addition to knowing and being able to perform all duties in the department, the Meat Assistant Manager must also be able to successfully train and supervise staff. Day-to-day responsibilities include customer service, staff supervision, safety and sanitation training, ordering, inventory control, pricing, merchandising, and support of financial operations and labor forecasting for the department.


Knowledge, Skills and Abilities Required:

·         Firm understanding of all meat department functions

·         Expert product knowledge

·         Ability to improvise, think on feet, anticipate and prioritize

·         Leadership skills

·         Positive attitude

·         Firm understanding of Health Department Regulations

·         Excellent customer service skills

·         Excellent communication/people skills

·         Good judgment and decision-making skills

·         Abilities to make good and quick decisions under pressure

·         Ability to solve customer request/needs and employee questions

·         Financial P&L understanding

·         Species confirmation and breaking ability

·         Knowledge of all Species attributes


Responsibilities & Qualifications:


·         Aid the Meat Manager in supervising and managing the meat department and staff

·         Performs same duties as a Meat Customer Service Clerk and Butcher

·         Troubleshooting

·         Aid the Meat Manager in writing a weekly schedule when needed

·         Complete administration duties

·         Provide excellent and quality service to customers

·         Complete Sales and Purchase logs and tracking

·         Follow and implement proper receiving procedures

·         Write orders 

·         Inventory control

·         Aid in the development and training of new employees

·         Maintain a clean and organized work area (floors, counters, work tables, etc.)

·         Operate, clean and sanitize work equipment (band saw, grinders, tenderizer, slicer, etc.)

·         Follow and enforce all applicable State of California Health and Safety codes

·         Perform Cutting tests and standards

·         Implement all advertising programs

·         Apply Handbook rules and regulations

·         Manage seasonal BBQ



·         Must be 18 years or older

·         Must have completed an apprenticeship to become a full butcher

·         Prior meat experience

·         High school diploma or GED

·         Must understand the English Language (verbal and written)

·         Demonstrated ability in knife handling, other cutting equipment and safety procedures

·         Basic computer skills/10 key skills (Word, Excel, Outlook, etc.)

·         Able to work independently or as part of a team

·         Able to stand on feet for long periods of the day

·         Adhere to all Oliver’s and meat department policies

·         Follow and enforce all applicable State of California Health and Safety Codes

·         Able to fulfill all physical requirements of the position


Physical requirements:

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individuals with disabilities:


·         While performing the duty of this job, the employee is regularly required to stand, walk, reach and use both hands to                handle, finger or feel objects

·         The employee must frequently talk or hear and reach with both hands and arms above and below the shoulder

·         The employee is occasionally required to sit, squat, climb, crawl or kneel

·         The employee must be able to bend and twist at waist and neck.

·         The employee must be able to use their fingers to operate a keyboard or mouse in order to complete administration duties

·         The employee must be able to have fine manipulation of fingers and hands while cutting

·         The employee must occasionally lift and carry up to or over 50 pounds of items and regularly up to 25 pounds a distance

        of 5 – 20 feet

·         The employee must be able to tolerate repetitive reaching, handling, grasping, pushing, pulling, gripping and                            manipulation of hands and fingers in order to lift, package and display product

·         The employee must be able to tolerate intermittent noise from customers, meat saw and overhead speakers.

·         The employee must be able to work with meat and seasoning without suffering negative allergic consequences that

        impact performance.

·         The employee must be able to work around heavy equipment and machinery such as but not limited to: meat saw and              grinder

·         The employee must be able to tolerate moderate amounts of blood and chemical fumes from common household cleaning          products

·         The employee must be able to occasionally tolerate extremes in temperature while in the freezer, the refrigerator or at              the grill 

·         The employee must wear gloves and protective eyewear when using a knife or other cutting devices

·         The employee must wear non-slip shoes at all times

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