Job Description

Company Area: ['Store']

Region: Central Texas Stores

Locations: Austin, Texas

Categories: Store Operations

Pay Minimum: ['USD $21.00/Hr.']

Pay Type: Non-Exempt

Req ID: 241256

Posting End Date: 2026-09-27T05:00:00+0000

Required Availability: ['Mon-Sun 10:30pm-9am']

Position Type: ['Full Time']

Responsibilities

Job Summary: As a Market Lead, you'll lead a well-stocked, well-maintained department, while providing superior customer service and maintaining department safety and sanitation. You may perform supervisory responsibilities, such as scheduling work, and training / developing Partners.

Key Responsibilities & Essential Functions:

Store Lead Operations / Training / Production / Food Service:

• May serve as backup to Department Manager (performs some duties under Manager's supervision); may help prepare department work schedules
• Trains Partners; directs work; addresses complaints; resolves issues; serves as liaison between Manager and department Partners
• Orders product; ensures quality control; unloads heavy, bulky meat from trucks
• Operates power meat prep and processing equipment
• Cuts, trims, and prepares meat for service meat counter and self-service counter
• Weighs / wraps / labels product
• Ensures proper product rotation and storage
• Maintains coolers and freezers
• Assists in all technical areas, as needed
• Provides / coaches on superior customer service
• Answers customer questions regarding products; assists with selections
• Follows merchandising and selling campaigns related to cutting, trimming, and merchandising meat

Food Safety / Sanitation:

• Cleans / sanitizes sales floor, display cases, prep areas, and equipment
• Complies / ensures Partners comply with department SOPs, Store operating procedures, and federal / state fresh meat regulations
• Maintains equipment safety and sanitation standards

The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.

Qualifications & Key Requirements:

Age Requirement:

• 18+

Work Experience:

Knowledge/Skills/Abilities:

• Expert knowledge of department production stations, including quality standards, set-up, operation, cleaning, and maintenance of all equipment
• Knowledge of the culinary and nutritional aspects of product
• Meat-cutting skills (saw, grinder)
• Customer service and communication skills
• Computer skills (Telxon, IMS, Exporter, CIS, MS Office)
• Ability to read and interpret documents (e.g., safety rules, operating / maintenance instructions, production planners, procedure manuals)

Education:

• Associate's degree, or equivalent from two-year college or technical school; or 6+ months of related experience and / or training, or combination of equivalent education / training

Licenses/Certifications:

• Completion of Company Orientation, food safety and sanitation training, and eCommerce Online Ordering training

Physical Demands & Working Conditions:

• Function in a fast-paced, retail environment, in detailed and precise tasks
• Work with Customers, staying attentive to their needs
• Lift and carry moderately heavy loads (40 - 60 lbs)
• Frequently stand, walk, bend, reach, pivot, push / pull with arms, grasp
• Frequently be exposed to moving mechanical parts, extreme cold, and high-tech chemicals
• Occasionally be exposed to wet and / or humid conditions
• While there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour day

The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Last revised: 11/1/2012