Meat Buyer

Position Type: Other Staff
Apply By: March 16, 2018
Posted: March 9, 2018 - 5:40 pm EST
Organization Type: Co-op Retail
Organization: Dill Pickle Food Co-op
Organization Location: Chicago
Organization Website: Dill Pickle Food Co-op
Contact Name: Roslyn Kauffman
Contact Email: [email protected]
Contact Phone: 773-252-2667

Please fill out and submit an application with your resume, found at http://dillpickle.coop

Purpose: To select, purchase, price, promote and merchandise a fresh meat and seafood section, to meet objectives for sales, margin and inventory turns, and to assist at the deli counter as needed.

Status: Reports to Prepared Foods Manager

Pay Level II/non-exempt

Full Time

 

Customer & Internal Service Basics:

  • Provide excellent customer service to our shoppers, making the customer’s needs top priority whenever on the sales floor or answering the phone.

  • Share information with our shoppers about co-op happenings, educational opportunities, and the benefits of co-op ownership.

  • Provide excellent internal customer service to all staff members, maintaining an attitude of goodwill toward self and others.

  • Help to create a work environment that is cooperative, fun, productive, and safe, and that focuses on solutions.

 

Responsibilities:

  1. PURCHASING

    1. Negotiate with suppliers for favorable prices, terms, quality, delivery. Select vendors and farms that meet co-op product selection standards.

    2. Place orders to ensure regular supply, and adequate supply for specials.

    3. Receive orders, or ensure proper receiving by deli staff.

    4. Evaluate vendors and investigate and recommend new sources of supply.

    5. Maintain margin and shrink goals through validations of costs and retails on scheduled or as needed basis

    6. Ensure appropriate handling of returns and a system to ensure prompt credit from suppliers for products.

    7. Coordinate and oversee inventory counts for designated departments.

 

  1. MERCHANDISING

    1. Cut and package meat and seafood for best yield and customer appeal.

    2. Ensure items stocked meet movement standards appropriate for the type of product. Review and document product movement reports regularly and make informed product decisions.

    3. Attend marketing meetings with other department managers to plan promotions and storewide merchandising.

    4. Keep displays replenished, rotated, checked for quality.

    5. Assist customers with product questions and special orders. Offer suggestions for purchase and preparation in a friendly, courteous manner.

    6. Ensure clear, attractive, accurate signs.

    7. Provide product information to customers, staff and newsletter.

    8. Provide assistance with special orders and offer prompt, friendly, courteous customer service.

    9. Attend trade shows and co-op conferences as assigned.

 

  1. DEPARTMENT MAINTENANCE

    1. Get credit from suppliers where applicable for returned or low-quality product. See that unsellable items are properly recorded and disposed of.

    2. Maintain meat and seafood displays, prep and storage areas in clean, orderly condition, meeting health department standards.

    3. Conduct periodic inventory counts as assigned.

    4. Maintain department equipment in working order. Advise Prepared Foods Manager of equipment repair or replacement needs.

    5. Remove trash promptly, sweep and mop counter areas as needed.

    6. Follow safety, storage and labeling procedures.

    7. Use equipment safely. Monitor cooler temperatures. Advise Prepared Foods Manager of equipment repair and replacement needs.

 

  1. DELI COUNTER ASSISTANCE

    1. May be asked to work on deli counter at busy times or when buying tasks are completed.

    2. Offer tastes, samples, suggestions for purchase and ways to prepare products.

    3. Bus seating area, removing dishes and trays, wiping clean all surfaces, removing trash promptly.

    4. Report customer suggestions, comments, complaints to Prepared Foods Manager.

 

  1. Perform other tasks assigned by Prepared Foods Manager.

 

  1. Attend department and storewide meetings.

Core Competencies:

  • Dependability: Punctual to shifts and meetings, meet commitments, works independently, accepts accountability.

  • Productivity: Prioritizes well, meets deadlines, manages time well.

  • Adaptability: Adapts to change, open to new ideas, takes on new responsibilities, adjusts plans to meet changing needs.

  • Communication: Communicates well verbally and in writing, shares information with others, listens attentively, asks questions, stays open to other viewpoints.

  • Customer focus: Always available for customers, understands products and services, maintains professional appearance, assumes responsibility for solving customer problems.

  • Integrity: Deals with others in a straightforward and honest manner, is accountable for actions, supports cooperative values.

  • Teamwork: Listens to others and values opinions, welcomes newcomers and promotes a team atmosphere.

 

Qualifications:

  • At least one year of purchasing and merchandising for a department in a natural food store.

  • Meat and seafood experience in a retail setting

  • Organized, consistently follows through on commitments.

  • Experience in meat departments, deli, restaurant, catering or food service.

  • Ability to read financial statements, strong understanding of pricing and margin.

  • Experience serving the public.

  • Ability to lift 50 lbs.

  • Ability to stand, bend, reach and lift repeatedly for extended periods of time, exposure to temperature fluctuations, able to withstand cold temperatures

  • Demonstrated ability to handle multiple demands.

  • Regular, predictable attendance.

  • Willingness and ability to learn and grow to meet the changing requirements of the job.