Natural Foods Cooperative, Inc.
Assistant Meat Manager
Natural Foods Cooperative, Inc., Sacramento, California, United States, 95828
Description
Description
POSITION SUMMARY The Assistant Meat Manager is responsible for overseeing and directing all aspects of Meat operations in the absence of and per the direction of the Meat Manager. The Assistant Meat Manager ensures accurate and efficient filling of customer requests, attractive and full displays, and consistently phenomenal customer service. This position upholds management best practices, develops and mentors department personnel, adheres to labor and food safety guidelines, and ensures others maintain compliance with policy and procedures by establishing clear expectations in a manner that upholds the values of Sacramento Natural Foods Co‑op and the cooperative identity.
DEPARTMENT Meat FLSA STATUS Non‑exempt REPORTS TO Meat Manager SUPERVISES Meat Clerks ESSENTIAL DUTIES AND RESPONSIBILITIES
Uphold all Co‑op policies, procedures, and expectations.
Customer Experience
Under the direction of the Meat Manager, ensure the department operates effectively and efficiently; facilitate day‑to‑day operation and guarantee performance standards are met and that employees consistently work towards their ideal and peak performance.
Exceed our customers’ expectations for service and provide a welcoming environment for all people and all diverse backgrounds, in accordance with the Co‑op’s customer service standards.
Model, provide, and ensure customers receive prompt, friendly, and courteous services in a professional manner that markets our cooperative advantage.
Maintain a calm and friendly demeanor with all customers and in all situations.
Monitor and ensure that staff keep work areas neat, clean, and orderly.
Department Operations
Stock Meat following proper guidelines for merchandising, rotation, sanitation, pricing, mechanizing, and organic quality standards.
Follow proper procedures for opening and closing.
Order products following proper procedures as directed by the supervisor.
Take special orders from customers.
Maintain a working knowledge of Meat vendors and their products, including how these suppliers meet our organic quality standards.
Maintain a working knowledge of department delivery schedules.
Receive orders, weigh in product, inspect for quality, record date received, and fill out receiving reports and other paperwork as needed.
Organize and maintain the cleanliness of the walk‑in cooler and all work areas, rotating product and noting products that need to be ordered.
Take customer orders over the counter, help customers make selections, and suggest uses for products to customers.
Process customer orders following proper procedures for preparing and packaging products.
Maintain department sanitation standards following proper Good Organic Retailing Procedures (GORP) for cleaning utensils, counters, sinks, cutting surfaces, walls, and floors.
Managerial Duties
In collaboration with the Meat Manager, create, develop, communicate, implement, audit, and evaluate operating standards and procedures, and make adjustments as needed.
Know and adhere to all aspects of the Employee Handbook, current policies and procedures, safety programs, and collective bargaining agreements.
Establish clear expectations for direct reports and support direct reports to ensure expectations are exceeded.
Delegate and assign tasks for department personnel as needed and ensure tasks are completed.
Provide adequate and timely communication with the Meat Manager regarding problems/concerns, opportunities, recognition, and other matters of importance.
Supervise work performance and conduct of personnel and support the Co‑op’s performance management practices in accordance with Co‑op policies, procedures, labor, and legal guidelines.
Model behaviors that support the values of the Co‑op, through supportive and participatory leadership, promoting cooperation, team building, and motivating employees to achieve goals.
Immediately address and report concerns with employee behaviors or work performance to the Meat Manager and support them in investigating and addressing the concern appropriately.
Monitor and help ensure that Meat staff are properly attired, including chef coat, hat, and nametag, and are mentally and physically prepared for work duty upon arrival.
Help create and facilitate training for employees that enhances and builds upon their skills, knowledge, and abilities. Ensure new hires are trained appropriately and effectively.
Contribute to regular performance evaluations and provide coaching as needed.
Support the Co‑op’s security and safety protocols and establish strong departmental control measures.
Note absences, tardiness, shift changes, and other variances or patterns according to procedure. Reallocate labor as needed to meet operating needs.
Coordinate and authorize breaks for clerks in accordance with Co‑op policy, collective bargaining agreement, and the needs of the department.
Assist the Meat Manager with the scale system as needed.
Order and maintain adequate supplies.
Support recruitment practices by screening and interviewing applicants per management’s direction.
Support Sacramento Natural Foods Co‑op’s marketing and outreach initiatives and contribute to marketing, outreach, and events as requested.
Model communications with staff that are timely, clear, direct, and respectful.
Model leadership behaviors to motivate staff and encourage teamwork.
Treat staff equitably, fairly, consistently, and with respect.
Financial Accountability
Work with the Meat Manager on scheduling and budgeting as requested.
Other Duties
Assist in inventory counts, storewide cleaning, and other projects as needed.
Attend meetings and events as requested.
Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved.
Maintain working knowledge of and ability to perform all duties of direct reports.
Adhere to department dress code.
Demonstrate support for the cooperative values and principles daily.
Compile information and contribute to reports as needed.
Know and uphold the Co‑op Manager General Responsibilities daily.
Perform other duties and work in other departments as assigned.
Must be available to work hours based on the needs of the business and their department.
Requirements ESSENTIAL 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.
Required Experience
3+ years’ previous experience in customer service.
2+ years’ previous experience handling fresh Meat.
Legal Requirements
Maintain and update as needed the ServSafe® certification.
Language Ability
Comprehend complex instructions, correspondence, and memos.
Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds.
Effectively present information in one‑to‑one and small group situations to employees and customers.
Math Ability
Add and subtract two‑digit numbers and multiply and divide with 10’s and 100’s mentally.
Perform these calculations using units of U.S. currency and weight, volume, and distance measurements.
Reasoning Ability
Apply common sense understanding to carry out detailed written or oral instructions.
Deal with problems involving a few concrete variables in standardized situations.
Prioritize work tasks, multitask, and maintain focus.
Create, implement, and improve procedures.
Computer Skills
Use Microsoft Word, Excel, Email, website, and time clock software proficiently.
Education
High school diploma, GED, or equivalent certificate.
DESIRED QUALIFICATIONS Desired knowledge, skills, abilities, and experience are not essential to be able to perform the essential duties of the position.
ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies:
Problem Solving
Identify and resolve problems in a timely manner.
Customer Service
Manage difficult or emotional customer situations.
Communicate respectfully at all times.
Respond promptly to customer needs.
Respond to requests for service and assistance.
Managing People
Make yourself available to staff.
Delegate and direct duties and assignments tactfully and effectively.
Develop staff’s skills and encourage growth.
Train and coach employees.
Continually work to improve supervisory skills.
Adaptability
Adapt to changes in the work environment.
Manage competing demands.
Deal with frequent change, delays, and unexpected events.
Attendance and Punctuality
Consistently report to work and arrive on time.
Ensure work responsibilities are covered when absent.
Arrive at meetings and appointments on time.
Dependability
Respond to management direction.
Commit to meeting department goals and expectations.
Complete tasks on time or notify the appropriate person with an alternate plan.
Quality
Demonstrate accuracy, thoroughness, and attention to detail.
Look for ways to improve and promote quality.
Apply feedback to improve performance.
Monitor own work to ensure quality.
Quantity
Meet and strive to increase productivity standards.
Complete work in a timely manner.
Work quickly and accurately with a sense of urgency.
Safety and Security
Use equipment and materials properly.
Protect the safety of self, co‑workers, and Co‑op patrons at all times.
Report any potentially harmful equipment or situations to a supervisor without delay.
Report safety‑related accidents and incidents to a manager immediately.
Follow all company safety policies and procedures.
Operate equipment properly and in a safe manner that will not lead to injury to oneself or others.
Follow all safe food handling guidelines as required by local, state, and federal laws.
ESSENTIAL PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Frequent Physical Demands
Stand for extended periods of time.
Use hands to grasp, handle, and feel.
Reach with hands and arms.
Walk, climb, balance, stoop, squat, and kneel.
Lift and move up to 30 pounds.
Talk and hear.
Occasional Physical Demands
Lift and move up to 50 pounds.
Specific Vision Ability
Close vision, distance vision, peripheral vision, and depth perception.
WORK ENVIRONMENT
Frequent exposure
Extreme cold (non‑weather).
Standing on cement floors.
Fumes or airborne particles ranging from natural to chemical.
Hand washing and wearing disposable gloves.
Work with knives and other tools, including plastic and metal.
Work with various cleaning products, including bleach.
Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non‑animal products.
Occasional exposure
Cold to hot, and wet or humid conditions (weather and non‑weather).
The noise level in the environment is usually moderate to loud.
May require travel with various forms of transportation, including overnight stays.
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POSITION SUMMARY The Assistant Meat Manager is responsible for overseeing and directing all aspects of Meat operations in the absence of and per the direction of the Meat Manager. The Assistant Meat Manager ensures accurate and efficient filling of customer requests, attractive and full displays, and consistently phenomenal customer service. This position upholds management best practices, develops and mentors department personnel, adheres to labor and food safety guidelines, and ensures others maintain compliance with policy and procedures by establishing clear expectations in a manner that upholds the values of Sacramento Natural Foods Co‑op and the cooperative identity.
DEPARTMENT Meat FLSA STATUS Non‑exempt REPORTS TO Meat Manager SUPERVISES Meat Clerks ESSENTIAL DUTIES AND RESPONSIBILITIES
Uphold all Co‑op policies, procedures, and expectations.
Customer Experience
Under the direction of the Meat Manager, ensure the department operates effectively and efficiently; facilitate day‑to‑day operation and guarantee performance standards are met and that employees consistently work towards their ideal and peak performance.
Exceed our customers’ expectations for service and provide a welcoming environment for all people and all diverse backgrounds, in accordance with the Co‑op’s customer service standards.
Model, provide, and ensure customers receive prompt, friendly, and courteous services in a professional manner that markets our cooperative advantage.
Maintain a calm and friendly demeanor with all customers and in all situations.
Monitor and ensure that staff keep work areas neat, clean, and orderly.
Department Operations
Stock Meat following proper guidelines for merchandising, rotation, sanitation, pricing, mechanizing, and organic quality standards.
Follow proper procedures for opening and closing.
Order products following proper procedures as directed by the supervisor.
Take special orders from customers.
Maintain a working knowledge of Meat vendors and their products, including how these suppliers meet our organic quality standards.
Maintain a working knowledge of department delivery schedules.
Receive orders, weigh in product, inspect for quality, record date received, and fill out receiving reports and other paperwork as needed.
Organize and maintain the cleanliness of the walk‑in cooler and all work areas, rotating product and noting products that need to be ordered.
Take customer orders over the counter, help customers make selections, and suggest uses for products to customers.
Process customer orders following proper procedures for preparing and packaging products.
Maintain department sanitation standards following proper Good Organic Retailing Procedures (GORP) for cleaning utensils, counters, sinks, cutting surfaces, walls, and floors.
Managerial Duties
In collaboration with the Meat Manager, create, develop, communicate, implement, audit, and evaluate operating standards and procedures, and make adjustments as needed.
Know and adhere to all aspects of the Employee Handbook, current policies and procedures, safety programs, and collective bargaining agreements.
Establish clear expectations for direct reports and support direct reports to ensure expectations are exceeded.
Delegate and assign tasks for department personnel as needed and ensure tasks are completed.
Provide adequate and timely communication with the Meat Manager regarding problems/concerns, opportunities, recognition, and other matters of importance.
Supervise work performance and conduct of personnel and support the Co‑op’s performance management practices in accordance with Co‑op policies, procedures, labor, and legal guidelines.
Model behaviors that support the values of the Co‑op, through supportive and participatory leadership, promoting cooperation, team building, and motivating employees to achieve goals.
Immediately address and report concerns with employee behaviors or work performance to the Meat Manager and support them in investigating and addressing the concern appropriately.
Monitor and help ensure that Meat staff are properly attired, including chef coat, hat, and nametag, and are mentally and physically prepared for work duty upon arrival.
Help create and facilitate training for employees that enhances and builds upon their skills, knowledge, and abilities. Ensure new hires are trained appropriately and effectively.
Contribute to regular performance evaluations and provide coaching as needed.
Support the Co‑op’s security and safety protocols and establish strong departmental control measures.
Note absences, tardiness, shift changes, and other variances or patterns according to procedure. Reallocate labor as needed to meet operating needs.
Coordinate and authorize breaks for clerks in accordance with Co‑op policy, collective bargaining agreement, and the needs of the department.
Assist the Meat Manager with the scale system as needed.
Order and maintain adequate supplies.
Support recruitment practices by screening and interviewing applicants per management’s direction.
Support Sacramento Natural Foods Co‑op’s marketing and outreach initiatives and contribute to marketing, outreach, and events as requested.
Model communications with staff that are timely, clear, direct, and respectful.
Model leadership behaviors to motivate staff and encourage teamwork.
Treat staff equitably, fairly, consistently, and with respect.
Financial Accountability
Work with the Meat Manager on scheduling and budgeting as requested.
Other Duties
Assist in inventory counts, storewide cleaning, and other projects as needed.
Attend meetings and events as requested.
Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved.
Maintain working knowledge of and ability to perform all duties of direct reports.
Adhere to department dress code.
Demonstrate support for the cooperative values and principles daily.
Compile information and contribute to reports as needed.
Know and uphold the Co‑op Manager General Responsibilities daily.
Perform other duties and work in other departments as assigned.
Must be available to work hours based on the needs of the business and their department.
Requirements ESSENTIAL 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.
Required Experience
3+ years’ previous experience in customer service.
2+ years’ previous experience handling fresh Meat.
Legal Requirements
Maintain and update as needed the ServSafe® certification.
Language Ability
Comprehend complex instructions, correspondence, and memos.
Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds.
Effectively present information in one‑to‑one and small group situations to employees and customers.
Math Ability
Add and subtract two‑digit numbers and multiply and divide with 10’s and 100’s mentally.
Perform these calculations using units of U.S. currency and weight, volume, and distance measurements.
Reasoning Ability
Apply common sense understanding to carry out detailed written or oral instructions.
Deal with problems involving a few concrete variables in standardized situations.
Prioritize work tasks, multitask, and maintain focus.
Create, implement, and improve procedures.
Computer Skills
Use Microsoft Word, Excel, Email, website, and time clock software proficiently.
Education
High school diploma, GED, or equivalent certificate.
DESIRED QUALIFICATIONS Desired knowledge, skills, abilities, and experience are not essential to be able to perform the essential duties of the position.
ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies:
Problem Solving
Identify and resolve problems in a timely manner.
Customer Service
Manage difficult or emotional customer situations.
Communicate respectfully at all times.
Respond promptly to customer needs.
Respond to requests for service and assistance.
Managing People
Make yourself available to staff.
Delegate and direct duties and assignments tactfully and effectively.
Develop staff’s skills and encourage growth.
Train and coach employees.
Continually work to improve supervisory skills.
Adaptability
Adapt to changes in the work environment.
Manage competing demands.
Deal with frequent change, delays, and unexpected events.
Attendance and Punctuality
Consistently report to work and arrive on time.
Ensure work responsibilities are covered when absent.
Arrive at meetings and appointments on time.
Dependability
Respond to management direction.
Commit to meeting department goals and expectations.
Complete tasks on time or notify the appropriate person with an alternate plan.
Quality
Demonstrate accuracy, thoroughness, and attention to detail.
Look for ways to improve and promote quality.
Apply feedback to improve performance.
Monitor own work to ensure quality.
Quantity
Meet and strive to increase productivity standards.
Complete work in a timely manner.
Work quickly and accurately with a sense of urgency.
Safety and Security
Use equipment and materials properly.
Protect the safety of self, co‑workers, and Co‑op patrons at all times.
Report any potentially harmful equipment or situations to a supervisor without delay.
Report safety‑related accidents and incidents to a manager immediately.
Follow all company safety policies and procedures.
Operate equipment properly and in a safe manner that will not lead to injury to oneself or others.
Follow all safe food handling guidelines as required by local, state, and federal laws.
ESSENTIAL PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Frequent Physical Demands
Stand for extended periods of time.
Use hands to grasp, handle, and feel.
Reach with hands and arms.
Walk, climb, balance, stoop, squat, and kneel.
Lift and move up to 30 pounds.
Talk and hear.
Occasional Physical Demands
Lift and move up to 50 pounds.
Specific Vision Ability
Close vision, distance vision, peripheral vision, and depth perception.
WORK ENVIRONMENT
Frequent exposure
Extreme cold (non‑weather).
Standing on cement floors.
Fumes or airborne particles ranging from natural to chemical.
Hand washing and wearing disposable gloves.
Work with knives and other tools, including plastic and metal.
Work with various cleaning products, including bleach.
Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non‑animal products.
Occasional exposure
Cold to hot, and wet or humid conditions (weather and non‑weather).
The noise level in the environment is usually moderate to loud.
May require travel with various forms of transportation, including overnight stays.
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