Meat Specialist II

POSITION SUMMARY:

Check inbound meat and current stock in order to ensure freshness and quality of product distributed to member stores.

 

DESCRIPTION OF WORK:

 

ESSENTIAL FUNCTIONS:

 

1. Ensure only quality product is received and shipped by AWG by inspecting inbound loads regarding questionable quality or condition and determine proper handling.
2. Provide reasonable assurance that all incoming products conform to written and approved quality and weight specifications by conducting random audits. 
3. Inspect quality in slot to confirm optimum quality for retail.
4. Monitor stock in perishable coolers/freezers verifying that proper rotation procedures have been observed, reporting any rotation or date problems.
5. Examine returned merchandise and damaged cases to determine disposition of product.
6. Report inventory levels, shelf life, shrinkage, and other quality related areas on a timely basis to Buyers and Sales Managers.
7. Be actively involved in identifying and correcting any problem areas in the distribution center which may impact the quality of perishable products such as temperatures, method of loading, product rotation, etc.

 

IMPORTANT FUNCTIONS:

 

1. Evaluate damaged cases and repair if possible.
2. Use computer to monitor inbound trucks, query product location and dating. Make any necessary adjustments to inventory.
3. Check and monitor temperatures of inbound product and perishable zones where meat is stored/received/shipped and that it is are properly maintained.
4. Turn in weekly/daily reports to the Buyers and Sales Manager regarding product aging.
5. Provide the Accounting Department information concerning billbacks to ensure proper deductions are made when appropriate.
6. Perform other duties as requested by the Sales Manager or Fresh Director.
7. Collect and return temperature recorders to appropriate vendors.
8. Maintain QA tools and supplies (inventory on hand/needed) and calibrate temperature recorders.

 

QUALIFICATIONS REQUIRED:

 

Any combination of education, training and experience providing the following knowledge, skills, and abilities:

 

Knowledge

 

Knowledge of meat and produce items, warehouse functions, billing, receiving procedures, accounting principles.

 

Abilities

 

Communicate effectively verbally and in writing; read and understand pertinent data; perform mathematical calculations.

 

Experience, Education and Training

 

High school diploma and 2-4 year’s experience in grocery retail.

 

Physical Requirements

 

Perform lifting (up to 90 pounds), bending, squatting, kneeling, reaching from a floor level to six feet in height, walking, writing, sitting and climbing.  Working in a cold environment (-20 to 40 degrees).

 

Working Environment

 

Indoors, warehouse environment and inside meat freezer and cooler.  Temperature ranges from 40 to -20 degrees Fahrenheit.  Safety hazards possible maneuvering in the warehouse.

 

Licensing/Certification

 

HACCP (Hazard Analysis Critical Control Point) certified preferred, but not required.