Claudio Rodriguez

• Helping customers find what they are looking for and give them information on what cuts/grade/quantity they are looking for themselves.
• Make fresh grinds daily using table trims, and primal cuts.
• Pulling case for expired meat, reduce any meat going out of dates.
• Assemble bone in and boneless blade on our band saws, meat tenderizer, grinder, patty maker.
• Set up fresh case (Beef, Pork, Chicken, Smoked, and Seafood)
• Cut daily primal cuts and sort out trimmings for the grinds that will be needed for the day or tomorrow.
• Fill freezers, coolers
• Break down orders the day it’s received from distributors.
• Rotate new meat products that are coming in daily.
• Deep clean and wash Coolers, freezers, case, and cutting room.
• Take special orders for the future dates ( holidays or during the week of)
• Hand wrap or use automatic meat wrapper that is cut daily.
• Order Meat supplies
• Order fresh Seafood, Meat, Poultry from distributors.
• Scan out shrink
• Reduce down soon to be out of date meat products.
• Count Inventory once every 4 months.

Scheduling department employees

Order Meat Supplies

Order Fresh Meat, Poultry, Seafood

Scan Shrink

Reduce meat products with short dates

Prep service meat & seafood case

Prep and rotate fresh sausages made in store

Break down new products received from distributors

Rotate new products with on the shelve products

Train new employees

Grind daily by using table trimmings and primal cuts

Inventory count every month.

Cut primal cuts daily and sort out trimmings for grinds

Fillet and skin off seafood products using knives.

Deep clean department

Fill in daily workbooks

Set up weekly departments schematics

Send in tprs for short dated meat or slow moving products

Send in credits for any missing or damaged products

Send in prebooks 2 weeks in advance for meat/poultry/Seafood/Smokes products