Carl Welcher

• Wait on customers and counter promptly and cheerfully and provide them with good quality foods

• Be prompt, tactful, calm, courteous, and professional in all interactions.

• Communicate with customers and associates

• Unload and store merchandise, prepare and display foods in accordance with company standards, recipes, and policies – in compliance with Food Safety Policies and Procedures and Health Department regulations

• Perform required temperature monitoring

• Monitor product quality; make sure it is always fresh and safe

• Keep sales areas, backrooms, and coolers clean and well organized

• Keep carts, tools, equipment and supplies in their designated areas

• Wash and sanitize cookware and utensils in accordance with company and Health Department policies and procedures

• Maintain proper signage, product rotation, freshness, quantity, quality and proper space allocation for merchandise

• Maintain equipment and facilities properly and safely in accordance with company policies and procedures

• Adhere to company policies and procedures, as well as state and federal laws

• Maintain flexibility to work weekends and holidays as needed

• Operate cash register in accordance with company procedures, as applicable

• Must be able to perform the essential functions of this position with or without reasonable accommodation

• Follow all safety procedures and regulations as dictated by the organization

• Operate the forklift safely with constant awareness of the people and environment around you

• Ensure the forklift is properly stored, charged, cleaned, and ready to operate

• Perform a Safety inspection of equipment prior to use

• Operate/Interact with an RF scanning system to update inventory activity, lists, records, and log all completed tasks

• Move materials from to and from pick-up locations, or other locations within the warehouse and production areas

• Stack and organize inventory as needed

• Load/Unload trucks and deliver inventory to its proper location

• Collaborate with other departments to streamline and coordinate tasks

You must wash the animal to ensure there is no contamination.

• Responsible for deaths of cattle including shooting and/or stunning, collecting blood, cutting, removing the animal's head, skin and legs.

• Responsible for cutting and skinning the animal and presenting it for further processing in a clean manner.

• Responsible for collecting the blood, beating and preventing it from coagulating.

• Must be able to process and prepare a variety of meats from all animals with knowledge of carcass cleanliness, proper decomposition, cuts of meats, and packaging.

• You must have the knowledge and skills to keep your utensils in top condition.

• You must keep all equipment, including knives, saws, grinders, and work area clean.

• Knowledge of safe handling of animals; including slaughter procedures.

• Knowledge of basic safety rules and how to handle yourself around live animals

• Must leave the area clean and the tools (machines)