Meat CutterLearn and understand company policies and safety standardsProper receiving, handling, and storing of meatTemperature controls (how and why)Understand price book and ad planner bulletinsKnow wrapping and weighing standards, be familiar with product identification PLU / UPCBe skilled with the safe use of all equipmentBe familiar with freshness/code datingKnow dated product pull policiesUnderstand company policy for recording of reduced products on known loss reportsBe skilled at cutting, trimming, traying, and presentation of fresh meats. Comply with Greer's set standards (cutting lists and why they are important)Be familiar with ground beef program, grinding, holding procedures, and the handling of fresh trim including boning standards lean to fat ratio etc.Understand merchandising for profit (refer to ad planner)Know how to fill and rotate all meat cases (how and why)Understand customer service and company requirementsKnow quality and grade of all productsKnow space allocation and location and understand whyKnow proper cleaning and sanitizing know how, why, and resultsKnow proper signing of products understand why and resultsKnow product usage (best cooking method for each cut, use correct identification & recipe labels)Learn and understand merchandising/cross merchandisingUnderstand meat varietyLearn and understand supermarket math
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