Meat Department Leader/ Assistant Department Leader

Job Type: Location Type: Not Specified

 

Description

Tokyo Central is excited to announce the grand opening of our brand-new location in Emeryville, CA! We’re bringing authentic Japanese flavors, premium groceries, and exceptional service to the East Bay – and we’re looking for passionate team members to join our growing family.

The Meat Department Leader is responsible for overseeing all operations within the meat department, ensuring exceptional product quality, safety, cleanliness, and customer service. This role involves supervising and training meat cutters and department staff, managing inventory and merchandising, adhering to food safety standards, and meeting financial goals including sales and profitability.

The ideal candidate is a skilled butcher or meat cutter with proven leadership experience in a retail or grocery environment. They must be capable of managing day-to-day operations while fostering a positive team environment that prioritizes customer satisfaction and operational efficiency.
Key Responsibilities:
1. Department Operations & Management

• Oversee daily operations of the meat department, ensuring smooth workflow and productivity.
• Manage the production, packaging, and merchandising of fresh, frozen, and processed meat products including beef, pork, poultry, lamb, and specialty items.
• Ensure proper rotation, labeling, and storage of products to meet health and safety standards.
• Implement and enforce operational policies, procedures, and best practices within the department.

2. Leadership & Team Development

• Supervise, schedule, and lead a team of meat cutters, clerks, and other department staff.
• Recruit, train, and onboard new employees; coach and develop staff through ongoing performance feedback and regular evaluations.
• Foster a culture of respect, accountability, and continuous improvement within the team.
• Monitor labor costs and productivity, ensuring efficient use of labor in line with budgetary goals.

3. Customer Service

• Provide excellent customer service by offering product knowledge, cutting recommendations, and cooking suggestions.
• Resolve customer complaints or issues professionally and efficiently.
• Engage with customers in a friendly, approachable manner to build loyalty and satisfaction.

4. Merchandising & Inventory Management

• Monitor and manage inventory levels to minimize shrink and spoilage while ensuring product availability.
• Collaborate with store leadership and vendors to order meat and related supplies in a timely and cost-effective manner.
• Ensure appealing product displays that align with company merchandising standards and seasonal trends.
• Track and analyze department sales, promotions, and markdowns to maximize profitability.

5. Food Safety, Sanitation, and Compliance

• Enforce all food safety, sanitation, and hygiene standards according to local, state, and federal regulations.
• Ensure employees follow proper handling, storage, and cutting procedures, including the use of equipment and protective gear.
• Maintain cleanliness of cutting rooms, prep areas, coolers, freezers, and customer-facing displays.
• Conduct regular inspections, audits, and documentation to ensure compliance with health codes and company policies.

6. Financial Performance & Reporting

• Meet or exceed sales, margin, and shrink reduction targets set by store leadership.
• Monitor pricing strategies, analyze financial reports, and adjust operations accordingly.
• Control department expenses, including labor, supply costs, and product loss.
• Report on departmental performance and challenges to upper management regularly.

Qualifications:
Required:

• High school diploma or GED equivalent.
• 2-5 years of experience in meat cutting or butchery, with at least 1-2 years in a supervisory or leadership role.
• Strong knowledge of meat products, including grading, cutting, storage, and preparation.
• Familiarity with HACCP, OSHA regulations, and safe meat handling practices.
• Excellent leadership, communication, and organizational skills.
• Ability to lift up to 50 lbs. and work in cold environments for extended periods.
• Flexibility to work early mornings, evenings, weekends, and holidays as needed.

Preferred:

• Meat-cutting certification or formal training in butchery.
• Prior experience in a unionized environment (if applicable).
• Bilingual proficiency is a plus (especially Spanish, depending on location).
• Proficiency with retail software systems (e.g., POS, inventory management tools).

Working Conditions:

• Work is performed in a refrigerated environment (coolers and freezers).
• Exposure to sharp knives, meat saws, grinders, and other cutting equipment.
• Standing, bending, lifting, and repetitive motions are required for much of the shift.
• May be required to work extended hours during holidays or peak seasons.

Key Competencies:

• Leadership & Team Building: Ability to inspire and lead a team effectively.
• Customer Focus: Prioritizes customer satisfaction and service excellence.
• Attention to Detail: High standards for product quality, presentation, and sanitation.
• Problem Solving: Capable of resolving operational issues quickly and efficiently.
• Time Management: Efficiently manages workload, scheduling, and priorities.
• Business Acumen: Understands profit margins, shrink, and inventory control.

Cross-Training & Departmental Flexibility
To support operational excellence and employee development, this role includes cross-training and collaboration across departments. Team members may be assigned tasks outside their primary area

Requirements

1. Experience & Knowledge

• 2-5 years of professional meat cutting or butchery experience.
• At least 2 years of leadership experience in a retail, grocery, or food service setting.
• A Strong understanding of Japanese meat cuts is a plus
• Experience with inventory control, ordering and sales performance tracking.
• Background in Japanese or Asian market operations preferred.

2. Skills & Abilities

• Expert knife skills and knowledge of meat preparation, cutting, trimming, and portioning.
• Ability to lead, train, and schedule a team of meat cutters and clerks.
• Strong customer service, including product recommendations and cooking advice.
• Familiarity with merchandise standards, food labeling, and pricing strategies.
• Competency with basic math and retail systems for tracking sales, shrink, and labor.

3. Physical Requirements

• Ability to lift up to 25-50lbs frequently.
• Stand and walk for 8+ hours during shifts.
• Work comfortably in cold environments (prep rooms, coolers, freezers).
• Use of sharp tools and mechanical equipment (e.g., meat saws, slicers, grinders).
• Frequent bending, reaching, and repetitive motions.

4. Schedule Requirements

• Open availability, including:
  • Early mornings, evenings, weekends, and holidays.
• Willing to work extended hours and holidays.

5. Certifications

• Valid Food Handlers card (required).
• OSHA safety awareness is a plus.

6. Language Skills

• Proficiency in English (required for communication and reporting).
• Bilingual (English/Japanese or English/Spanish) is a strong advantage.

Marukai is an Equal Opportunity Employer and participates in E Verify.

Marukai is very aware of the COVID-19 pandemic and practices the highest and safest levels of precautions to keep associates safe with sanitizing practices, social distancing, personal protective equipment, and safety screening in adherence with the Health Department, CDC, State, Local, and Federal laws.

All Candidates must be able to work evening shifts, weekends, and holidays.