C2-Seafood Service

Meat Department SupervisorOversee the quality of products sold to customers and assure that quality standards conform to state regulations and Company expectations. Organize, upkeep, and maintain back stock in good order and easily accessible. Understand and recognize the different parts of meat products sold to customers, and the different techniques that can be used to cook the products. Package, weigh and price Meat department merchandise. Maintain overall department appearance and replenish display cases. Follow established Weights and Measures procedures (tares) mandated by the state. Suggest Company products and services to customers. Operate equipment and machinery such as baler, forklift, etc. based on operational needs. Other duties common to the Meat department may be assigned by the supervisor as needed.Skills/Qualifications: Minimum of 2 years in a Meat customer service role required. High school diploma/GED required or equivalent work experience. College coursework preferred. Must be 18 years of age. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Bilingual (English and Spanish) highly preferred. Work well with others in a team oriented environment where one willingly takes on additional tasks with a positive attitude to help out the team/department. Knowledge of principles and processes for providing customer services - this includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Strong interpersonal skills with an ability to coach and lead diverse work teams to achieve performance, quality, cost, and service goals.Physical Requirements: Requires regular attendance and/or physical presence at the job. Fast paced, high volume, detail oriented work environment. Exposed to moving mechanical parts; high, precarious places; fumes or airborne particles; and toxic or caustic chemicals. The noise level in the work environment is usually moderate. Occasionally requires the ability to move, lift, carry, pull or push heavy objects or materials. Lift up to 50 pounds unassisted. Requires extensive use of hands. Reach above and below shoulder height, constant walking, standing in one place for long periods of time, bending, stooping, lifting, etc. Work in hot and cold environments. Follow company health and safety rules and wear protective equipment when and where applicable. Safely use food handling and sanitation chemicals and equipment to maintain department cleanliness standards and local, State and Federal agencies regulations and requirements.