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Meat Department Manager Jobs in Springfield, IL (NOW HIRING)

Golden Corral

Cook

Springfield, IL · On-site

$14 - $18.50/hr

If the Carver is unavailable, assists guests with carved meat options. * Complete use and following ... Follows local health department laws. * Keeps Char Grill clean and scraped to ensure product ...

Niemann Foods

Price Cutter Clerk

Auburn, IL

$18/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Follows all store and department policies and procedures. * Other duties may be assigned. KEY ... Niemann Foods Management retains the discretion to add to or change the position requirements at ...

Niemann Foods

Price Cutter Clerk

Auburn, IL

$18/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Follows all store and department policies and procedures. * Other duties may be assigned. KEY ... Niemann Foods Management retains the discretion to add to or change the position requirements at ...

Price Cutter

Price Cutter Clerk

Auburn, IL · On-site

$18/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Follows all store and department policies and procedures. * Other duties may be assigned. KEY ... Niemann Foods Management retains the discretion to add to or change the position requirements at ...

Illinois Presbyterian Home

Dietary Prep Cook

Springfield, IL · On-site

$14 - $17.75/hr

Cuts, trims, bones and carves meats and poultry for cooking. * Ensure food is stored at the ... Report safety hazards discovered in the location to management immediately. * Must be able to wash ...

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All JobsMeat Department JobsMeat Department Manager JobsMeat Department Manager Jobs in Springfield, IL

Meat Department Manager information

See Springfield, IL salary details

$33.7K

$41.1K

$52.5K

How much do meat department manager jobs pay per year?

As of Aug 19, 2026, the average yearly pay for meat department manager in Springfield, IL is $41,124.00, according to ZipRecruiter salary data. Most workers in this role earn between $39,600.00 and $39,600.00 per year, depending on experience, location, and employer.

What does a meat department manager do?

As a meat department manager, your duties and responsibilities are to oversee the butcher or deli section of a grocery store. You help schedule shifts and hire and train new employees on how to maintain product quality, operate specialized butcher’s machinery used for cutting meat, and weigh products. You also teach them proper packaging techniques. As the meat department manager, you are responsible for keeping your department sanitary and efficient and addressing concerns from customers. You also consult with sales managers and others at the grocery store to assess goals and strategies to increase sales.

What are the key skills and qualifications needed to thrive as a meat department manager?

To thrive as a Meat Department Manager, you need expertise in meat cutting, inventory management, food safety regulations, and retail operations, typically supported by prior experience or training in meat handling. Familiarity with commercial meat processing equipment, point-of-sale (POS) systems, and food safety certifications such as ServSafe is often required. Strong leadership, customer service, and organizational skills help you effectively manage staff and interact with customers. These competencies ensure efficient department operations, regulatory compliance, and high-quality customer experiences.

What are some common challenges faced by meat department managers, and how can they be addressed?

Meat Department Managers often face challenges such as maintaining product quality and freshness, managing inventory to minimize waste, and ensuring food safety compliance. Balancing these responsibilities requires strong organizational skills and attention to detail. Effective communication with team members and close coordination with suppliers are also essential to address these challenges, along with ongoing staff training and adherence to store policies. Proactively monitoring sales trends and adjusting orders accordingly can help control inventory and reduce shrink.

What is the difference between Meat Department Manager vs Butcher?

AspectMeat Department ManagerButcher
CredentialsFood safety certifications, management experienceButchery certifications, knife skills
Work EnvironmentSupervises staff, manages inventory in retail or grocery storesPrepares and cuts meat in retail or specialty shops
Employer & IndustryGrocery stores, supermarkets, wholesale clubsButcher shops, meat markets, grocery stores
Search & ComparisonOften compared for managerial roles in meat departmentsCompared for hands-on meat preparation skills

The Meat Department Manager oversees the entire meat department, including staff management and inventory control, while the Butcher focuses on meat cutting and preparation. Both roles require knowledge of food safety, but the manager's role is broader, involving supervision and business operations, whereas the butcher specializes in craftsmanship and meat processing.

How much do meat department managers make in the US?

Meat department managers in the US typically earn between $40,000 and $70,000 annually, with the average around $50,000 to $60,000. Salaries can vary based on experience, store size, location, and certifications such as meat cutting or food safety training.
More about Meat Department Manager jobs

What are the most commonly searched types of Meat Department jobs in Springfield, IL?

The most popular types of Meat Department jobs in Springfield, IL are:

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For Meat Department Manager jobs in Springfield, IL, the most frequently searched job titles are:

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The top searched job categories for Meat Department Manager jobs in Springfield, IL are:

What cities near Springfield, IL are hiring for Meat Department Manager jobs?

Cities near Springfield, IL with the most Meat Department Manager job openings:

Meat Department Manager jobs near you
Infographic showing various Meat Department Manager job openings in Springfield, IL as of August 2026, with employment types broken down into 1% As Needed, 76% Full Time, 22% Part Time, and 1% Contract. Highlights an 93% Physical, 3% Hybrid, and 4% Remote job distribution, with an average salary of $41,124 per year, or $19.8 per hour.

Food Service Utility Associate

Memorial Health

Springfield, IL • On-site

$14 - $18/hr

Part-time

Re-posted 18 days ago

Memorial Health rating

7.0

Company rating: 7.0 out of 10

Based on 176 frontline employees who took The Breakroom Quiz

414th of 888 rated healthcare providers

Job description

Min
USD $15.50/Yr.
Max
USD $21.44/Yr.
Overview
  • Part time
  • Varied shift (days and evenings)
  • Every other weekend

Position Summary:
This position exists to fill vacancy in a variety of areas including room service dining, catering, cafeteria and café. Employees perform a combination of tasks in preparing, transporting, serving and cleaning in order to provide quality food and service to patients and retail customers. Responsible for quick, accurate, and courteous service, and resolution of customer concerns. The position is responsible for associated sanitation, cleaning and infection control practices that ensure food safety. Requires knowledge of basic food safety, infection control and sanitation; and good customer service skills, including service recovery. Works under direct supervision of team leader or area manager. Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision and values.
Qualifications
Minimum Qualifications:
Education:
High School education or GED preferred.
Experience:
  • One or more years of experience in food service preferred.
  • Service oriented, one-year experience in position dealing with the public preferred.

Other Knowledge/Skills/Abilities:
  • Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures.
  • Ability to push, pull, and transport up to 30 lbs. and stand/walk for prolonged periods of time.
  • Ability to multi-task while working on multiple responsibilities simultaneously.
  • Interpersonal skills to interact with co-workers, medical staff, patients, team leaders and management.
  • Ability to read and write, follow verbal and written instructions.
  • Ability to work as a team member.
  • Demonstrates excellent oral communication and customer relations skills.

Responsibilities
Principle Duties & Responsibilities:
  • Complete setup, stock and sanitation of workstations following standard procedures.
  • Accurately assemble patient meals to order.
  • Deliver patient meals and nourishments accurately and in a timely manner, according to proper procedures.
  • Responds to patient requests for personal/nursing care by alerting the appropriate staff to assist the patient.
  • Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision and values:
  1. SAFETY: Prevent Harm - I put safety first in everything I do. I take action to ensure the safety of others.
  2. COURTESY: Serve Others - I treat others with dignity and respect. I project a professional image and positive attitude.
  3. QUALITY: Improve Outcomes - I continually advance my knowledge, skills and performance. I work with others to achieve superior results.
  4. EFFICIENCY: Reduce Waste - I use time and resources wisely. I prevent defects and delays.
  • Identifies situations that may indicate a violation or infraction of food service/room service policies and report to management accordingly.
  • Adequately inventory nursing units for bulk nourishments and tube feedings.
  • Deliver and stock bulk nourishments on nursing units as ordered.
  • Rotates food stock based on use by dates following standard procedures.
  • Retrieves soiled trays from nursing units in a timely manner.
  • Performs sanitation duties according to department procedures, including but not limited to recording of food temperatures and sanitizer test logs.
  • Demonstrates use of quality improvement in daily operations.
  • Identifies and responds appropriately to patient and customer satisfaction issues.
  • Prepares, replenishes and serves a variety of foods.
  • Transport food, supplies and equipment as directed.
  • Safely operates a variety of food service equipment including but not limited to Panini grill, turbo chef oven, indication cook top, meat slicer, food processor, immersion blender, tomato slicer, garbage disposal, pulper, and dish machine.
  • Records appropriate information on various documents per department procedure including but not limited to production sheets, food waste evaluation form, catering inventory sheets, deposit tapes, and cash drawer verification log.
  • Perform routine clerical tasks such as answering telephone, using vocera, operating cash register, and money handling.
  • Performs other related work as required or requested.

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