Meat BBQ Lead  (Full Time)
Location: Not Store Specific
Department: Meat

MEAT BBQ LEAD

$19.00-21.00/HR

SHIFTS: Complete Open Availability - Weekends Required

SUMMARY:

Provide the highest standards of customer service while performing varied responsibilities as the Meat BBQ Lead. Responsible for meat production for the Olivers Market BBQ program; receive and inspect deliveries, properly store beef, pork, poultry, and fish, prepare BBQ meats to specification, cook, and sell BBQ menu items. Under the direction of the Meat Manager and Meat Assistant Manager, provide training and daily direction to employees scheduled for BBQ shifts. During off-BBQ season, duties will be performed inside the store.

DUTIES:include the following.

• Meat production for the BBQ program
• Properly check-in loads, check off invoice, and put loads away
• Prepare BBQ meats to BBQ program specifications
• Set-up and break-down BBQ and BBQ area
• Cook and sell BBQ menu items
• Maintain cleanliness of department, BBQ, BBQ area, and equipment
• Practice F.I.F.O. to maintain product quality and proper rotation
• Understand and explain attributes of the meats we sell and explain various cooking techniques to customer
• Learn preparation of specialty merchant products, i.e., sausage, ready-to-cook products, cured meats
• Prepare and cut sub-primal meat for grinding and sausage making
• Prepare marinated meats and seasoned burger patties according to program recipes
• Merchandise gourmet selections
• Follow established weights and measures procedures (TARES)
• Wrap, weigh, label and price product for full service and self-service cases
• Use Cry-O-Vac (ROP) for marinated meats
• Merchandise and maintain overall appearance of seafood counter, replenish ice in display case
• Cut, fillet, and maintain seafood set
• Merchandise pre-packaged meats in cold deli self-service case
• Break down, tray, and fill poultry for full-service and self-service sections
• Maintain a clean and organized work area including floors, counters, and prep tables

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION:

• High school diploma or general education degree (GED); or equivalent combination of education and experience

EXPERIENCE AND KNOWLEDGE REQUIRED:

• Minimum of 18 years of age
• Two years of meat production and BBQ experience
• Basic cooking knowledge and gas grill food preparation
• Advanced meat, poultry, and seafood product knowledge
• Limited butchery of meat, poultry, fish
• Basic knowledge of living conditions of animals
• General meat department operational knowledge
• Understanding of sanitation and health and safety codes
• Basic Excel and Word experience

SKILLS:

• Outstanding customer service
• Excellent communication skills to educate customers on the meat department products
• Previous experience using propane BBQ equipment
• Demonstrated safe knife handling skills
• Demonstrated ability in safe use of meat department cutting equipment including bandsaw, slicer, grinder, tenderizer
• Accurately order product, receive and check-in delivery, confirm costs
• Write accurate production and prep lists
• Desire to learn to cut meat into sub-primal
• Manage cutting and portion controls
• Ability to work independently, with a team, and direct staff as needed
• Ability to prioritize tasks and complete projects
• Follow and enforce all Sanitation and Health and Safety Codes
• Fulfill the physical requirement of the position

LANGUAGE AND MATH SKILLS:

• Ability to read, comprehend, and write simple instructions, short correspondence, and memos when necessary
• Ability to effectively present information in one-on-one and small group situations to employees, customers, and vendors
• Bilingual English/Spanish a plus
• Basic math skills; addition, subtractions, division, multiplication, percentages

REASONING ABILITY:

• Ability to apply common sense understanding to carry out detailed written or oral instructions
• Ability to deal with problems involving a few concrete variables in standardized situations

TRAININGS, CERTIFICATES, LICENSES, REGISTRATIONS:

• Electric Pallet Jack Certification
• California Harassment Prevention Training for Supervisors
• Serve-Safe Certificate (or other ANSI certified program)

PHYSICAL DEMANDS:

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, 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 to make labels
• 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 520 feet
• The employee must be able to tolerate repetitive reaching, handling, grasping, pushing, pulling, gripping and manipulation of hands and fingers to stock, 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 always wear non-slip shoes

BENEFITS:

• Work for an amazing, locally owned business
• Medical
• Dental
• Vision
• ESOP
• 401K
• Paid Time Off

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