Meat Department Associate Jobs in Hawaii (NOW HIRING)

The primary responsibility of a Meat Cutter is to ensure customer satisfaction by properly cutting, trimming, grinding and packaging various fresh and frozen meat, pork, and poultry products, while following the Department of Health sanitation guidelines. A Meat Cutter also increases customer loyalty by assisting all customers with courteous, pleasant, patient service and treatment.

ESSENTIAL DUTIES
You MUST perform the following duties regularly and up to company standards:
Breakdown pig, beef, and lamb carcasses into individual cuts.
Breakdown primals into individual steaks, roasts and chops with little waste or by-products.
Grind, slice and tenderize various meat, poultry and seafood products.
Do reworks which consist of by-products of lamb, beef, pork and chicken.
Tray all cut, ground, sliced, tenderized, and prepared meats for wrapping and pricing.
Cut frozen products.
Follow all safe food handling guidelines.
NON-ESSENTIAL JOB DUTIES
In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge.
Receive freight and store merchandise promptly and properly.
Pack, wrap, price and display merchandise.
Troubleshoot machines.
Mix sauces for marinades.
Order merchandise.
Refill supplies (meat trays, plastic containers, etc.).
Answer incoming phone calls and assist the customer with their needs.
Assist with monthly inventory.
Work at other store locations.
Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers.
Perform other duties as required.

CUSTOMER SERVICE EXPECTATIONS
All associates are required to provide our customers with World Class Service (with a local touch).
GREET all customers (be friendly, smile and make face-to-face eye contact).
HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.).
Personalize the customers shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.).
THANK all customers (show appreciation and offer a parting comment).
WORKING CONDITIONS
Continuously work in a chilled room where it may be wet, noisy, and extremely cold, and with a strong smell of raw meat and seafood.
Seldom work outdoors to receive freight, and discard of trash and boxes.
WORK HOURS
Generally be available for work 7 days a week and holidays between 5:00 am and 7:00 pm, depending on the store and departments hours of operation.
EQUIPMENT USE
Frequently use knives, mesh glove, band saw, meat slicer, meat grinder, meat tenderizer, meat trays and dolly to perform all essential duties.
Occasionally use meat wrapping and pricing machine to prepare products for display case; telephone to order merchandise, and assist customers and co-workers with requests; hand saw to breakdown carcasses; pallet jack and stock wagon to receive freight; baler to compact cardboard boxes; cleaning solutions to perform cleaning duties; stock wagon to transport freight, boxes and trash.
Seldom use forklift to receive freight, and ladder to store and retrieve supplies from shelves and racks.
SAFETY EQUIPMENT
Continuously wear a back support belt when performing all job duties.

MENTAL, PHYSICAL AND COMMUNICATION DEMANDS
MENTAL Continuously need to concentrate well, be alert, and pay attention to detail to work safely, produce quality products, and provide excellent customer service; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate quantities and prices, in order to provide accurate quotes and cuts for customers. Occasionally need to be able to remain calm, courteous and professional when handling various customer situations and complaints.
PHYSICAL Continuously need to stand, walk, handle, use fingers, have corrected vision, good depth perception, eye-hand coordination, color vision, and a wide field of vision when performing all job duties, for the safety of co-workers and customers. Frequently need to lift and carry up to 50 lbs. to receive freight, and move product from storage to cutting table and machines. Occasionally need to bend and squat to pick up boxes and debris from floor or stock wagon; reach to stack foam trays and to retrieve products from rack; push and pull up to 1,000 lbs. to transport merchandise to storage on a stock wagon. Seldom need to have good eye-hand-foot coordination to operate forklift when receiving freight; climb and balance on ladder to store and retrieve supplies from shelves and racks; work at other locations when necessary.
COMMUNICATION Frequently need to listen, talk to, and understand supervisors, and co-workers when doing all job duties; read specials list, PLU Code List, shelf tags and signs, product case labels, special orders, and messages from co-workers. Occasionally need to listen, understand, and talk to customers and assist them with their requests; write when taking customer orders and leaving messages for co-workers. Seldom listen and talk to vendors and meet their requests when placing orders and receiving freight; read instructions on chemical and cleaning labels when cleaning prep room, to assure the safety of customers and co-workers.

QUALIFICATION REQUIREMENTS
Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing, and be able to work under minimal or no supervision.
Education and Experience: Previous meat cutting experience is preferred. MUST pass KTA
Journeyman test in order to qualify as a Journeyman Meat Cutter.
Age Restrictions:
Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter and knife.
Must be at least 18 years of age to clean, maintain, or operate, a band saw, hamburger machine, meat grinder, meat slicer, bone duster, meat tenderizer, automatic wrapper, freight elevator, trash baler, and any other power driven equipment.
Must be at least 18 years of age, have a valid Driver License, and receive company certification to operate a forklift.

CHARACTER TRAITS AND PERSONAL WORK VALUES
Personal Traits To promote good working relationships with co-workers, customers and vendors.
o Have a friendly, cheerful, pleasant demeanor, characterized by a strong desire to please customers and co-workers and serve them well.
o Maintain a positive attitude toward work, vendors, co-workers, supervisors and customers.
o Be service oriented toward customers and fellow co-workers.
o Be a good listener, patient and understanding of vendors, customers and co-workers.
o Be honest and trustworthy. Use good judgment.
o Be neat and clean, in appearance and work habits.
Work Habits To promote a productive work environment.
o Greet, Help and Thank all customers.
o Handle vendor and customer complaints and concerns with tact.
o Maintain a good attendance record.
o Be punctual and committed to work when scheduled.
o Be focused on task and detail-oriented.
o Show initiative. Always keep busy. Be a self-starter.
o Be efficient and productive, while producing quality work.
o Be flexible, versatile, organized, methodical and conscientious.
o Be able to work under pressure and meet deadlines.
o Be able to follow work procedures and policies (e.g. safety and security practices).
o Create and maintain clean, safe and pleasant work environment for everyone.
o Be a team player and work well with others.