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River Valley Co-op

330 North King Street
NORTHAMPTON, MA 01060
Website:rivervalley.coop

Company Description:
Retail grocery cooperative
Salary Range:Location:
NORTHAMPTON, MA
Job Type:Category:
Full TimeSales/Retail
Education Level:Work Experience:
Some College Coursework Completed
Preference: Nice to have
2+
Preference: Nice to have
Skills/Certifications/Licenses:
Serv-safe, allergen awareness, food sensitivities knowledge - Preference: Nice to have
Description:
Purpose: To assist the Fresh Meat and Seafood Manager in running the department to meet objectives for sales, margin, and labor; to cut and display fresh meats and seafood while providing prompt, friendly, courteous customer service to meet department objectives.

Status: Reports to Fresh Meat and Seafood Manager.
Supervises Meat and Seafood Staff in absence of Manager.

Full-time, exempt, pay level VIII

Responsibilities:

I. PURCHASING -- Assist Fresh Meat and Seafood manager as assigned.
A. Negotiate with suppliers for favorable prices, terms, quality, and delivery.
B. Evaluate suppliers and investigate new sources of supply.
C. Create and place orders for product.
D. Receive orders as needed. Check deliveries for damage, quality, weight, and accuracy, notify Fresh Meat and Seafood Manager of discrepancies. Rotate deliveries into storage.
E. Review invoices for accuracy, break into inventory categories and pass to Bookkeeping for payment.

II. PRODUCTION
A. Prepare cuts of beef, pork, lamb, etc. for best yield, quality and customer appeal, following specifications from Fresh Meat & Seafood Manager.
B. Produce sausage to maintain adequate supplies of each flavor.
C. Prepare poultry and seafood following established priorities and standards for appearance, size, weight and wrap.
D. Assist in overseeing adherence to health and safety standards and practices for department meat cutting and handling.

III. MERCHANDISING -- Assist Fresh Meat and Seafood manager as assigned.
A. Plan attractive meat and seafood displays, using color and texture to enhance. Maintain fully stocked, attractive displays, while maintaining proper storage conditions.
B. See that displays are replenished, rotated, checked for quality; cross-merchandise with with other departments.
C. Set prices to achieve margin goals and conducting periodic price surveys of identified competitors.
D. Provide product information for newsletter, promotions, customer inquiries.
E. Ensure accurate product labeling and clear, attractive signs.

IV. CUSTOMER SERVICE
A. Assist customers with product questions, in prompt, friendly, courteous manner, referring them to other staff when necessary.
B. Offer suggestions for purchases and ways to use products. Offer tastes and samples.
C. Cut and wrap poultry,seafood, meat to order.
D. Help customers place special orders.
F. Label items accurately with price tags or signs as needed.
G. Report customer suggestions, comments, complaints to Fresh Meat and Seafood Manager.

V. DEPARTMENT MAINTENANCE
A. Pull short-date or low-quality items, record and dispose of them following established procedures. Assist in getting credit from suppliers where applicable for returned or low-quality product.
B. Keep coolers, food prep and storage areas in clean, sanitary condition, meeting health department standards.
a) Sweep and mop floor as needed and take out trash.
b) Scrub and rinse blocks, floors, walls, cases following established procedures.
C. Participate in periodic inventory counts.
D. Monitor cooler and freezer temperatures. Advise Fresh Meat and Seafood Manager of equipment repair or replacement needs.

VI. PERSONNEL MANAGEMENT -- Assist Fresh Meat and Seafood manager as assigned.
A. Assist in hiring qualified applicants following established policy.
B. Ensure on-the-job training.
C. Conduct performance evaluations for clerk positions.
D. Create disciplinary action as needed following established policies.
E. Schedule hours for department staff within budget, and review payroll.
F. Organize department meetings.
G. Ensure department staff are informed of meetings and policy changes.

VII. GENERAL MANAGEMENT
A. Participate in setting sales and margin goals for department.
B. Review departmental finance reports (sale, labor, margin) and take corrective action as needed.
C. Attend department meetings and storewide meetings.
D. Perform Manager on Duty shifts as assigned.
E. Perform other tasks assigned by Fresh Meat and Seafood Manager.
Requirements:
At least 3 years meat cutting experience.
Experience serving the public.
Ability to project friendly, outgoing personality.
Ability to follow through on commitments.
Ability to handle multiple demands.
Ability to give clear instructions.
Ability to lift up to 75 lbs.
Manual dexterity with hazardous equipment.
Ability to stand for long periods.
Ability to work in cold, wet conditions.
Regular, predictable attendance including weekends and evenings.

River Valley Co-op is an equal opportunity employer encouraging excellence through diversity.

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