Butcher (Meat Department Associate)

Job Type: Location Type: On-site

 

Description

Position Summary

The Meat Department Associate is responsible for providing high-quality meat preparation, cutting, packaging, merchandising, and customer service at Tokyo Central, a Japanese grocery store. This position plays an important role in maintaining the store’s high standards for product freshness, food safety, presentation, and customer satisfaction.

The ideal candidate has an interest in meat preparation; is dependable, demonstrates attention to detail, cleanliness, is comfortable working in a refrigerated, wet, fast-paced environment and has a commitment to excellent customer service.

The associate will work with a variety of meat products, including beef, pork, chicken, and specialty cuts commonly used in Japanese and Asian cuisine. Knowledge of Japanese-style meat cuts, hot pot, shabu-shabu, sukiyaki, yakiniku, and thinly sliced meats is highly desirable.

Essential Duties and Responsibilities

Meat Preparation & Cutting

• Cut, trim, portion, debone, and prepare various meat products according to department standards.
• Prepare specialty cuts, including thinly sliced meats for shabu-shabu, sukiyaki, and yakiniku.
• Operate meat slicers, grinders, saws, and other department equipment safely.
• Weigh, wrap, label, and package meat products accurately.
• Follow product specifications and maintain consistent portion sizes and presentation.

Merchandising & Inventory

• Stock, organize, and rotate meat products in refrigerated displays.
• Maintain attractive, clean, and properly labeled product displays.
• Monitor product freshness, quality, and expiration dates.
• Assist with inventory counts, receiving deliveries, and stock replenishment.
• Follow FIFO (First In, First Out) inventory rotation practices.
• Identify and report damaged, expired, or unacceptable products.

Customer Service

• Provide friendly, knowledgeable, and courteous service to customers.
• Answer questions about meat cuts, preparation methods, and product selection.
• Assist customers with special requests and custom meat cuts when appropriate.
• Recommend products commonly used in Japanese and Asian cooking.
• Maintain a welcoming and professional department environment.
• Refer questions requiring specialized knowledge or authorization to the Department Lead.

Food Safety & Sanitation

• Follow all applicable local health regulations and the store’s food safety, sanitation, and personal hygiene policies.
• Wash hands properly and use gloves, utensils, and protective equipment as required.
• Maintain clean and sanitary workstations, cutting surfaces, utensils, display cases, and equipment.
• Wash hands properly and use required gloves, protective equipment, and sanitation supplies.
• Prevent cross-contamination between raw meat, other food products, and food-contact surfaces.
• Monitor and document product temperatures when assigned.
• Follow proper procedures for meat waste disposal, cleaning chemicals, and sanitation schedules.
• Report food safety concerns, equipment malfunctions, spills, and unsafe conditions immediately.
• Follow established procedures for handling raw meat and food allergens.

Teamwork and Daily Operations

• Assist with receiving, inspecting, sorting, weighing, labeling, organizing, and storing incoming merchandise and deliveries.
• Work and communicate collaboratively with other store associates, department staff, and management.
• Complete assigned preparation, stocking, cleaning, and merchandising tasks within established timeframes.
• Follow instructions, store policies, and daily operational priorities.
• Communicate product shortages, customer concerns, and operational issues to the appropriate supervisor.
• Assist with other reasonable store duties as assigned.

Requirements

REQUIRED Qualifications

• Positive, team-oriented attitude.
• Dependability, punctuality, flexibility with assigned tasks and willingness to follow established procedures.
• Able to read, write, and do simple math problems. Ability to learn store and department policies and operational procedures.
• Must be 18 years or older to use sharp knives, use ladders, scaffolds or their substitutes above 6 feet in height, and to operate or assist in operating power-driven machinery or equipment.
• Basic understanding of safe food handling and kitchen sanitation, or willingness to learn through training.
• Ability to work efficiently in a refrigerated cold and physically active environment.
• Ability to follow written and verbal instructions, including food safety and sanitation procedures.
• Ability to communicate effectively with supervisors and coworkers and be able to interpret, understand, and follow instructions.
• Willingness to learn meat product identification, product handling, merchandising, and department operations.
• Ability to maintain attention to detail when weighing, labeling, packaging, and rotating products.
• Ability to perform repetitive food preparation and packaging tasks while maintaining consistent standards.
• Ability to maintain an organized and clean work area.
• California food handler training, certification, and food safety requirements (course provided by employer upon hire).

PREFERRED Qualifications

• Previous experience in a meat department, butcher shop, grocery store, or food preparation environment preferred.
• Experience in a Japanese grocery store or other supermarket.
• Basic knowledge of meat cuts, trimming, portioning, and packaging.
• Familiarity with Japanese-style meat preparation and specialty cuts.
• Experience preparing shabu-shabu, sukiyaki, yakiniku, and other specialty meat products.
• Understanding of food safety, sanitation, and proper product handling.

Physical and Work Environment Requirements

The Meat Department Associate must be able to perform the essential functions of the position, with reasonable accommodation where applicable.

Physical Requirements:

• Stand and walk for extended periods during scheduled shifts.
• Lift and carry products and supplies weighing up to 50 pounds, with or without reasonable accommodation.
• Follow safe lifting procedures and use appropriate personal protective equipment.
• Bend, reach, and perform repetitive tasks as needed for stocking, production, packaging, and cleaning.
• Perform repetitive tasks involving food preparation, packaging, cleaning, and stocking.
• Work in cold refrigerated and walk-in freezer areas around ice, water, and wet floors.
• Safely handle knives, cutting tools, and meat processing equipment.
• Safely use department tools and equipment after receiving appropriate training and authorization.
• Maintain focus and follow safety procedures in a fast-paced environment.
• Work scheduled weekends, holidays, early mornings, or other shifts as required by department operations.

Working Conditions:

• Refrigerated, walk-in freezers and temperature-controlled work area.
• Exposure to raw meat, food products, and cleaning chemicals.
• Frequent use of sharp tools and mechanical equipment.

Key Performance Expectations

The successful candidate will be evaluated based on the following performance areas:

1. Product Quality and Freshness: Maintains seafood freshness, proper storage conditions, and accurate inventory rotation.
2. Customer Service: Provides courteous, responsive service and handles customer requests professionally.
3. Food Safety and Sanitation: Consistently follows temperature control, hygiene, cleaning, and food handling procedures.
4. Department Presentation: Keeps displays stocked, organized, properly labeled, and visually appealing.
5. Teamwork and Reliability: Arrives on time, communicates effectively, supports coworkers, and completes assigned tasks.
6. Operational Efficiency: Helps reduce product waste, maintain accurate product information, and complete daily assignments on schedule.

Training and Development

The selected associate will receive training on store policies, meat product identification, safe handling procedures, meat cutting and preparation, sanitation practices, merchandising standards, and department equipment. Additional training may be provided in customer product recommendations, inventory control, and Japanese meat specialties based on experience and business needs.

Employees who demonstrate strong performance, reliability, and leadership potential may have opportunities to develop additional seafood preparation skills or pursue advancement within the company.

WHAT WE OFFER

• A supportive and team-oriented work environment.
• Opportunities to learn about Japanese food products and specialty groceries.
• On-the-job training and development.
• Opportunities for additional responsibilities and advancement based on performance and business needs.
• 10-20% off Employee Discount at all Tokyo Central locations for you and your family
• Tokyo Central store gift certificates – for qualified employees
• Health Care Benefits – Including medical, dental, vision, life and 401k (after 1 year) with employer contributions – for qualified employees

Equal Employment Opportunity

Marukai Tokyo Central is an equal opportunity employer and considers qualified applicants without unlawful discrimination. Employment decisions are based on job-related qualifications, business needs, and applicable laws. Reasonable accommodations will be considered for qualified individuals with disabilities, consistent with applicable requirements.