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- Plan, organize, direct, control and evaluate daily operations
- Cost products and services
- Organize and maintain inventory
- Negotiate with clients for catering or use of facilities
- Set staff work schedules and monitor staff performance
- Provide customer service
- Cuts meat in accordance with the guidelines established by the corporate policies.
- Observes sanitary guidelines to avoid cross-contamination with meat.
- Always complies with the rules governing food safety and workplace safety.
- Works well under pressure and professionally meets corporate requirements.
- Ability to work independently with little oversight but also feel at ease in a collaborative setting
- Additional tasks as assigned.
- Sharpens knives or swaps out the blade of meat saws.
- Putting in orders for required supplies.
