Summary
Overview
Work History
Education
Skills
Timeline
COMMUNICATION
LEADERSHIP
Generic

STAN GIDEON

Bradenton

Summary

I am looking for a position in the meat/butcher department. I have over 35 years of experience.

I am a professional butcher with robust experience in meat processing and quality control. Highly skilled in precision cutting, inventory management, and maintaining health and safety standards. Strong focus on team collaboration and adapting to changing needs while achieving consistent results. Known for reliability and strong work ethic in high-pressure environments.

Overview

41
41
years of professional experience

Work History

Head Butcher

The Fresh Market
04.2024 - 09.2025
  • I have over 35 years of experience in the meat industry. I have owned and operated successful wholesale and retail establishments. I am an expert in all cuts of meat; including butchering, smoking, deli, purchasing, inventory, and price/profit and cost analysis.
  • Oversaw daily operations of meat processing, ensuring compliance with health and safety regulations.
  • Trained and mentored junior butchers in cutting techniques and customer service skills.
  • Evaluated product quality regularly, maintaining high standards for freshness and presentation.
  • Enhanced customer satisfaction by providing expert advice on meat selection and preparation methods.
  • Increased sales by creating appealing meat displays and ensuring product freshness.
  • Maintained a safe work environment through regular equipment maintenance and staff training in safety protocols.
  • Fostered an inclusive work environment that encouraged collaboration among staff members from diverse backgrounds.
  • Generated repeat business by building rapport with customers through personalized service and attention to detail.
  • Provided exceptional service to customers, answering questions, offering recommendations, and fulfilling special orders.
  • Contributed to higher profits with innovative marketing strategies aimed at attracting new clientele.
  • Enhanced customer satisfaction by providing expert knowledge on meat selection and preparation techniques.
  • Reduced waste by implementing proper inventory management and ordering procedures.
  • Ensured compliance with local health regulations through regular inspections and strict adherence to sanitation guidelines.
  • Mentored new butchers on proper cutting techniques, product handling, and customer service skills.
  • Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
  • Stocked, rotated and priced merchandise to meet store standards.
  • Adhere to safety and cleanliness standards and maintained equipment.
  • Wrapped meat produce to maintain quality, freshness and condition.
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
  • Complied with food safety, hygiene and sanitation regulations for safe food preparation.
  • Labeled meat items clearly and accurately with allergen information and expiration dates.
  • Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
  • Replenished butcher counter displays to maintain fresh, appealing produce.
  • Identified cuts of meat, grading and pricing accordingly.
  • Used boning knife, skewers and twine to shape, lace, and tie roasts.
  • Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
  • Performed meat inspections and checked temperature environment to maximize food safety.
  • Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
  • Trained new employees on proper meat-cutting techniques and safety measures.
  • Cut meats to customer specifications and answered questions about specialty products.
  • Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
  • Trimmed fat to remove undesirable parts from cuts of meat.
  • Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
  • Promoted new meat options to offer customers unique and appealing choices.
  • Adjusted machine settings to accommodate different cuts of meat.
  • De-boned and ground meat to prepare cuts and portions for sale.

Assistant Meat Manager

Winn Dixie Supermarket
08.2021 - 03.2024
  • Oversaw daily operations of meat department, ensuring high quality and freshness standards.
  • Managed inventory control processes to minimize waste and optimize stock levels.
  • Trained and mentored team members on safety protocols and effective customer service techniques.
  • Implemented promotional displays to enhance product visibility and drive sales initiatives.
  • Analyzed sales data to identify trends, adjust inventory, and improve product selection strategies.
  • Conducted regular quality inspections to maintain compliance with health regulations and company policies.
  • Enhanced customer satisfaction by providing exceptional service and product recommendations.
  • Ensured compliance with all federal, state, and local regulations governing food handling, storage, sanitation, weights and measures requirements in the meat department operations.
  • Assisted in maintaining store-wide cleanliness standards by ensuring the meat department was clean, organized, and free of debris or spills.
  • Collaborated with store management to develop promotions, seasonal displays, and special events that appealed to customers'' preferences.
  • Assisted Meat Manager with maintaining profit margin in accordance with sales goals, expenses, price changes and waste management.
  • Responded promptly to customer inquiries regarding product availability or specific requests for specialty items not stocked regularly within the store''s offerings.
  • Supported cost reduction efforts by identifying areas of potential loss due to spoilage or shrinkage within the meat department.
  • Streamlined order processing by utilizing effective communication skills between the sales floor associates and meat department staff.
  • Increased customer loyalty through knowledgeable interactions about various cuts of meat, cooking techniques, and recipe suggestions.
  • Maintained a safe and sanitary work environment by adhering to strict food safety guidelines and cleaning protocols.
  • Demonstrated expertise in cutting, trimming, grinding, and preparing meats according to established standards and customer requests.
  • Reduced waste by implementing proper inventory management techniques and rotating stock effectively.
  • Facilitated smooth operation during peak times by effectively managing workflow among team members while maintaining high quality standards for product presentation.
  • Assisted in increasing sales by maintaining a well-stocked and visually appealing meat department.
  • Trained meat department employees and supervised product placement, rotation, signage and display activities to foster positive customer experience.
  • Sold and displayed meat products to customers by advising on quality of food, method of handling and other factors affecting preparing, freezing and storage.
  • Contributed to inventory management by accurately tracking stock levels, placing orders as needed, and conducting regular audits of product quality.
  • Contributed to team success by training new employees on department procedures, policies, and best practices.
  • Maximized freshness of products through efficient organization of storage coolers based on temperature requirements for different types of meats.
  • Improved efficiency with accurate pricing, labeling, and signage for meat products.
  • Fostered a positive working environment within the meat department by demonstrating respectful, professional behavior and open communication with coworkers.
  • Ordered and received products under direction of Meat Manager to maintain high quality and proper quantity.
  • Assisted customers by finding requested items and providing preparation information for specific cuts of meat.
  • Reviewed inventory levels and placed orders for products and merchandise for restocking purposes.
  • Trained new employees on handling, safety and stocking procedures.
  • Worked closely with employees and customers to effectively manage daily operations and communications.
  • Reduced waste by overseeing proper restocking procedures and promotion of nearly-expired goods.
  • Operated saws and slicers to cut meat, using safety protocols and procedures to avoid accidents.
  • Created signs and tags to price items for normal inventory and special promotions and to inform and educate customers.
  • Completed inventory counts, reordered stock, and removed expired items from supply.
  • Conducted regular inventories of stock and documented losses using [Software].
  • Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
  • Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
  • Defined clear targets and objectives and communicated to other team members.
  • Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
  • Assisted in organizing and overseeing assignments to drive operational excellence.
  • Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
  • Identified and communicated customer needs to supply chain capacity and quality teams.
  • Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.

Owner

Schwind's Pork Store and Marketplace
09.2000 - 08.2020
  • I have over 35 years of experience in the meat industry. I have owned and operated successful wholesale and retail establishments. I am an expert in all cuts of meat; including butchering, smoking, deli, purchasing, inventory, and price/profit and cost analysis.

Owner

KMI Foods
06.1984 - 08.2000
  • I have over 35 years of experience in the meat industry. I have owned and operated successful wholesale and retail establishments. I am an expert in all cuts of meat; including butchering, smoking, deli, purchasing, inventory, and price/profit and cost analysis.

Education

No degree -

Fairleigh Dickinson University
01.1985

Highschool - undefined

Morris Knolls Highschool
01.1983

Skills

  • Marketing, budgeting, management, purchasing, inventory, cost/profit/price analysis, master butcher, processes and procedures, customer relations, quality control, sales, food safety rules and regulations, multi-taking, organized, committed, motivated, reliable, outstanding work ethic, clear and concise communication
  • Customer service
  • Meat weighing and labeling
  • Customer service abilities
  • Food safety
  • Safe food handling
  • Safety practices
  • Deboning meat
  • Management
  • Sanitation procedures
  • Hand-eye coordination
  • Sanitation practices
  • Meat inspection
  • Food presentation
  • Training personnel
  • Meat cutting
  • Product presentation
  • Efficient precision
  • Inventory processing
  • Meat preparation
  • Supplies maintenance
  • Waste reduction
  • Recipe development
  • Temperature control
  • Machinery maintenance
  • Salesmanship
  • Dexterity
  • Multitasking and prioritization
  • Weighing, measuring & estimating
  • Computer applications
  • Sales
  • Purchasing stock
  • Portion sizing
  • Following regulations
  • Storage temperature monitoring
  • Processing equipment proficiency
  • Food safety oversight
  • Meat packaging
  • Teamwork
  • Teamwork and collaboration
  • Problem-solving
  • Time management
  • Attention to detail
  • Problem-solving abilities
  • Cleaning and sanitizing
  • Multitasking
  • Reliability
  • Excellent communication
  • Organizational skills
  • Team collaboration
  • Active listening
  • Effective communication
  • Adaptability and flexibility
  • Decision-making
  • Product packaging
  • Proper meat storage
  • Food preparation
  • Knife skills
  • Relationship building
  • Meat curing and preservation
  • De-boning meats
  • Cooking techniques
  • Team building
  • Safety protocols
  • Task prioritization
  • Weight calculations
  • Equipment operation
  • Self motivation
  • Product knowledge
  • Trimming skills
  • Interpersonal skills
  • Analytical thinking
  • Conflict resolution
  • Goal setting
  • Equipment inspections
  • Professionalism
  • Interpersonal communication
  • Quality control
  • Curing and tenderizing
  • Record keeping
  • Staff supervision
  • Workflow management
  • Time management abilities
  • Continuous improvement
  • Physical stamina
  • Inventory management
  • Adaptability
  • Product rotation
  • Quality assurance
  • Specialty cuts
  • Order fulfillment
  • Equipment maintenance

Timeline

Head Butcher

The Fresh Market
04.2024 - 09.2025

Assistant Meat Manager

Winn Dixie Supermarket
08.2021 - 03.2024

Owner

Schwind's Pork Store and Marketplace
09.2000 - 08.2020

Owner

KMI Foods
06.1984 - 08.2000

Highschool - undefined

Morris Knolls Highschool

No degree -

Fairleigh Dickinson University

COMMUNICATION

I believe in open and clear communication on both a management, associate, and consumer level to be successful. I work well with fellow associates. I enjoy working with the customers on both a professional and “personal” level. I like to get to know my customers, so that I can relate to them and create an honest and trusting relationship, which can lead to upselling product and repeat purchases.

LEADERSHIP

I owned and operated two very lucrative businesses prior to moving to Florida. One business was wholesale and the other was retail. I have a broad understanding of selling and creating trusting relationships with both my vendors and customers. I am also a certified Meat Manager. 

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