Fish Processing Jobs in Hawaii (NOW HIRING)

Job Summary:  Meat Manager is primarily responsible for directing the functions of the Meat Department operations at Store level.  Responsible for the preparation of all meat products and insures that an adequate supply is maintained for consumer purchase.  Maintains the work area, sales area, and insures all equipment is in proper condition and in conjunction with all health, safety, and sanitizing regulations.  The Meat Manager controls the movement of merchandise and waste and also oversees all sales relating to any Meat item.  With the knowledge, experience and expertise, the Meat Manager is responsible for supervising all personnel assigned to the Meat Department, and is responsible for all training and retraining within the department. 

Work performance is either directly or generally reviewed by the Store Director and the Administrative Meat Supervisor, and the Meat Manager is evaluated by the Store Director and is reviewed by the Administrative Meat Supervisor.

The Meat Manager receives guidance and direction from the Administrative Meat Supervisor and the Store Operations Division.

 The Meat Manager seeks assistance from the Store Director, Meat Division and other Administrative Staff.

A Meat Manager is promoted from the Assistant Meat Manager’s position, and this position may lead to a Meat Division Supervisor, Store Level Management, or Administrative Management positions.

Essential Job Duties:

• Supervises the following job classifications

• Assistant Meat Manager
• Journeyman Meat Cutter
• Apprentice Meat Cutter
• Fish Cutter
• Meat Wrapper
• All deliveries and orders
• Invoices and clearing of invoices
• Price Changes
• Merchandise credits
• Budgeted hours and labor
• Personnel Information Forms
• Employee Evaluations
• Employee Accident Reports
• Building Maintenance job orders
• Damage Claim Forms
• Other documents as authorized by the Meat Division and Store Operations Division

• Supervises Meat personnel in their daily tasks, communications and new procedures.
• Disciplines and recommends termination of personnel under their jurisdiction.
• Authorized to sign and approve the following items pertaining to the Meat Department

• Responsible for purchasing, receiving and assuring that the store has adequate inventory of meat, poultry, fish and supplies.  Advises the office if any merchandise is short, controls the quality and condition of merchandise, ensure proper weight and quantity is received and responsible for proper placement of merchandise in freezer and chill storage.
• Directs and determines location of items for display, proper shelf allocations, merchandising, open appearance and freshness of product, shelf labeling and packaging and cleanliness. 
• Responsible for the orderliness and proper inventory control in the freezer, chill and supply rooms.  Does this by proper rotations of merchandise (first in, first out), keeping highly perishable products in the coldest area of coolers, and ensuring that all refrigerated merchandise is kept under proper refrigeration as soon as received.
• Has knowledge of proper usage, maintenance and cleaning of meat department equipment, tools and storage areas.  Ensures that floors, walls and storage areas are kept clean at all times and that all storage areas are worked on every Saturday to prepare for the incoming merchandise the following week.
• Maintains a good Gross Profit Margin and meets Company expectations.
• Controls labor and supply and linen expenses.
• Responsible for prompt action on price changes and for the completion of them in the Meat and Deli Departments.
• Maintains and abide by all company policies and procedures

Other Job Duties:

• Takes weekly and or monthly inventory as required.
• Maintains and develops proper and efficient servicing of customers, and maintains a good personal appearance and healthy habits and hygiene.
• Complies with and enforces all store activities in relation to governmental and regulatory agencies such as OSHA, Food and Drug Administration, and Department of Health.
• Works, maintains and establishes a good working relationship with all other departments and stores to enhance the concept of teamwork within the store and chain wide and to improve the merchandising of all meat items.  Also assist in all aspects of do the departments operations as needed.
• Makes sure that employees are aware of the sanitation, cleanliness and safety guidelines.  Follow up on all required fixed activities in this area.
• Meat Department equipment, tools, processing and tables are cleaned and sanitized daily.
• Chill rooms and Meat prep room floors are cleaned daily and washed/ sanitized at least twice a week.
• Fish and poultry display cases are cleaned and sanitized weekly.
• Meat Freezer Case is cleaned and sanitized quarterly.
• Freezer and deli chill cases are cleaned and sanitized every 6 months.
• Employees are using the safety equipment provided for their specific jobs.
• All employees are using the proper uniform provided by the Company and are maintaining good health habits as required by the State Health Department.
• Maintains proper controls in the department including but not limited to periodic scale checks, proper rotations, proper pricing and markdown control, proper trimming, cutting and packaging controls, customer’s purchases, proper receiving procedures, day and night policing of meat cases, and ensuring back entrances are locked at all times.
• Supports and promotes Sales Programs initiated be the Company and at the Stores.
• Any tasks as deemed necessary by management

Physical Requirements:

• Must be able to safely lift up to 75 lbs on own.
• Must be able to push and pull at least 1000 lbs.
• Requires standing for long periods (up to 3 hours without a break).
• Frequent bending, stooping and kneeling required throughout the course of the day.

Mental Requirements:

• Requires knowledge, experience and expertise of the grocery operations.
• Accuracy is of primary importance in all aspects of the job.
• Requires manual dexterity and eye-hand coordination for various activities.
• Must be able to give and respond to verbal and written instructions/questions from customers and employees.
• Requires being able to read and comprehend communications and instructions on products, literature, log book etc…
• Must be able to work in conditions that may be demanding and sometimes stressful.
• Able to work independently and as a team member
• Resourceful

Work Hours:

• Based on classification: Based on what is stated in the Employee Handbook.
• May require working overnight, early mornings, evenings and weekends.
• Must be willing to work at any Times Store on the Island.

Working Conditions:

• Working conditions in the Meat Department is very cold due to the perishable merchandise.  Meat Room is at a constant temperature of about 45-50 Degrees Fahrenheit.
• Walk in chills; temperatures between 30-40 Degrees Fahrenheit.
• Walk in freezers; temperatures below 0-20 Degrees Fahrenheit.
• Warehouse is not air conditioned, and it could reach temperatures of over 100 Degrees Fahrenheit during the summer months.

Equipment:

• Knives
• Mesh Gloves
• Power Saw
• Grinders (Large Hamburger Grinder and Small Table Grinder)
• Slicing Machine
• Cubing Machine
• Knife Sharpening Steel
• Scrappers
• Meat Racks
• Flat Beds
• Pallet Jack
• Hand Trucks
• Step Stool
• Ladders
• Box Cutters
• Ishida Wrapping Machine
• Ishida Hand Wrap Machine
• Baler
• Foam Trays and Containers
• DSD Unit
• Ordering Unit (Telzon)
• Inventory Unit (Symbol)
• ITASCA unit
• Computers
• Label Guns

Potential Hazards:

• Improper use of chemicals that the company utilizes for sanitation purposes.
• Cuts from knives and various cutting tools or sharp items used.
• Slips and falls due to icy, wet or slippery floors.
• Falling merchandise while items are being stocked or stacked.
• Being hit by forklift, pallet jack, hand trucks or flat beds
• Injuries from improper work methods or lifting.
• Changes in environmental temperature when working in the prep room, freezer/chill areas, warehouse and the store.

Qualifications:

• Education/Training/Experience:

• Must be at least 18 years of age in order to use all required equipment in the department.
• High School graduate preferred.
• Must have at least 6 months to 1 year experience as an Assistant Meat Manager.
• Able to supervise, willing to take responsibility and have good communication skills.
• Communication:
  • Properly communicates with employees, verbally or through written communication in the department log book
  • Good phone etiquette.
  • Other:
    • Accurately complete work in a timely manner
    • Efficiently complete work in a timely manner
    • Able to multi-task
    • Highly organized
    • Attention to detail
    • Able to effectively prioritize work
    • Able to meet deadlines in a short period of time
    • Able to quickly pick up and follow through with various projects
    • Team player
    • Works well in groups as well as independently
    • Troubleshooting/problem-solving ability

Compensation: Starting rate (as deemed by current pay schedule) or commensurate with experience.