LEARN & UNDERSTAND COMPANY POLICIES & SAFETY STANDARDS
PROPER RECEIVING, HANDLING & STORING OF MEAT
TEMPERATURE CONTROLS (HOW & WHY)
UNDERSTAND PRICE BOOK & AD PLANNER BULLETINS
KNOW WRAPPING AND WEIGHING STANDARDS, BE FAMILIAR WITH PRODUCT IDENTIFICATION PLU / UPC
BE SKILLED WITH THE SAFE USE OF ALL EQUIPMENT
BE FAMILIAR WITH FRESHNESS / CODE DATING
KNOW DATED PRODUCT PULL POLICIES
UNDERSTAND COMPANY POLICY FOR RECORDING OF REDUCED PRODUCTS ON KNOWN LOSS REPORTS.
BE SKILLED AT CUTTING, TRIMMIMG, TRAYING, AND PRESENTATION OF FRESH MEATS. COMPLY WITH GREER’S SET STANDARDS (CUTTING LISTS AND WHY THEY ARE IMPORTANT)
BE FAMILIAR WITH GROUND BEEF PROGRAM, GRINDING, HOLDING PROCEDURES AND THE HANDLING OF FRESH TRIM INCLUDING BONING STANDARDS LEAN TO FAT RATIO ETC.
UNDERSTAND MERCHANDISING FOR PROFIT (REFER TO AD PLANNER)
KNOW HOW TO FILL & ROTATE ALL MEAT CASES (HOW & WHY)
UNDERSTAND CUSTOMER SERVICE AND COMPANY REQUIREMENTS
KNOW QUALITY AND GRADE OF ALL PRODUCTS
KNOW SPACE ALLOCATION AND LOCATION AND UNDERSTAND WHY
KNOW PROPER CLEANING AND SANITIZING KNOW HOW, WHY AND RESULTS
KNOW PROPER SIGNING OF PRODUCTS UNDERSTAND WHY AND RESULTS
KNOW PRODUCT USAGE (BEST COOKING METHOD FOR EACH CUT, USE CORRECT IDENTIFICATION & RECEIPE LABELS)
