Perform general production work as assigned. Help maintain and operate the department. Role model and demonstrate the company’s core values of respect, honesty, integrity, diversity, inclusion and safety. • Respond to customer needs. • Keep department temperature logs accurately updated and maintained. • Train and follow up with Meat Department associates on temperature logs to guarantee accurately recorded temperatures. • Be personable, neat, and cheerful. • May operate light power equipment. • Be able to learn procedures and methods of meat department. • Make sure to work in safe way as not to injure him or her in accordance to safety rules. • Keep carts, tools, and supplies in their designated areas and well organized. • Keep floors, clean, safe, and free from clutter. • Make friendly impression on customers. • Able to communicate with customers and fellow associates. • Follow all current rules and duties of the Meat Department, Company, and State and Federal laws. • Must keep work area and equipment in a clean and orderly condition. • Be prompt, tactful, calm, courteous, and professional in all interactions. • Adhere to company policies and procedures, particularly in the area of maintenance of a work environment free of unlawful harassment or discrimination. • Must be able to perform the essential functions of this position with or without reasonable accommodation. Minimum • Willing to work weekends and holidays. • Effective written and verbal communication skills. • Able to read shelf tags, signs, and product labels. • Must work safely with various chemically based cleaning solutions, safely use sharp tools, and operate certain equipment. • Ability to work as part of a team in a fast-paced environment. • Able to tactfully and calmly handle stressful situations and make a positive impression on associates and customers. Desired • Meat work experience or similar experience in food preparation. • Past work record reflects dependability and integrity. • Knowledge of applicable laws and regulations related to employment practices, safety, and food handling.