The Butcher is a vital member of the Meat and Seafood Department, responsible for executing daily tasks with precision, quality, and efficiency. This role sets the standard for excellence by leading through example and upholding the core skills and knowledge necessary for continued professional growth within the team.
Operational Responsibilities:
- Work 4–5 days per week in the Meat and Seafood Department.
- Follow company training programs and maintain a quick, efficient, and safe pace throughout each shift.
- Foster a respectful, high-morale workplace through a positive outlook, strong collaboration with teammates.
- Support fellow teammates positively through mentorship and training.
- Maintain a clean and organized station—as well as contribute to the cleanliness of the overall Market and property.
- Accountable for the appearance, quality, and rotation of product in the Meat and Seafood department.
- Communicate effectively using both verbal and nonverbal methods: actively listen, take notes, quantify needs, and relay relevant information to team members.
- Communicate with the Lead and Director of Meat and Seafood about low-stock items needed for upcoming shifts.
- Minimize department waste, bring and maintain properly sharpened knives to work daily.
- Take initiative at the sales counter by engaging guests and building meaningful relationships.
- Support cross-departmental efforts to enhance the guest experience.
- Work at a quick, efficient and safe pace during your shift.
Personal Requirements:
- Be an ambassador for the company and maintain professionalism in and outside of work.
- Strong interpersonal skills relating to a customer service facing position.
- Positive attitude and ability to maintain high morale.
- Effective communication skills, both verbal and non-verbal.
- Ability to work collaboratively in a fast-paced environment.
- Professionalism and commitment to representing the company.
- Flexibility to work evenings, weekends, and holidays as required.
- Ability to work efficiently and safely during shifts.
- Texas Food handler and TABC certification.
Working Conditions:
- A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department.
- Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements.
- Exposure to hot, cold, and potentially hazardous equipment is possible.
- Familiarity with office equipment such as phones, computers, fax machines, and copiers may be required.
Benefits:
- 3 Sick Days annually
- 50% discount at all ERHG/Market Restaurants
- 20% discount on retail
- Employer Contribution to Health Insurance
- 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000
Please note: This job description is intended to provide a brief overview of typical job functions and duties and may not cover all possible responsibilities.
