Company description

Food is the foundation of good health. Forty Acres Fresh Market (FAFM) is an independent, Black woman-owned grocery business offering high-quality, fresh food to people across Chicagoland. We are working to restore healthy food access so that people across Chicago neighborhoods can have a worthwhile grocery experience regardless of zip code.

The Meat & Seafood Department Manager is responsible for managing the daily operations of the Forty Acres Fresh Market Meat & Seafood Department, including department inventory, in-stock levels, pricing integrity, merchandising, labor, and other operational processes to company standards. They must follow the company sales and production planning standards. They will plan, order, prepare cutting lists, and process meat according to the production tools and standards to maximize sales and gross profit.

The Meat Department Manager will ensure all department associates receive proper training and supervision and will ensure correct ordering, receiving, unloading, storage, and rotation of merchandise and displays. The Meat Manager will also ensure a high level of customer engagement and satisfaction at all times by answering customer questions regarding services and products offered. As a FAFM team member is able to exemplify Forty Acres’ Values of Quality, Sustainability, Community Engagement, and Integrity.

Forty Acres Fresh Market is preparing to open its first brick and mortar store in Chicago's Austin neighborhood in 2025 and is currently building the foundational management team. 

Job description

 Applicants must be 21 years of age, minimum.

 Duties include but are not limited to:​

• Directs and manages all functions and activities of Meat/Seafood Department. Achieve budgeted financial goals and ensure profitability through tracking labor costs, inventory and sales, and reducing losses due to shrink, damage and pilferage.
• Responsible for training and development of all Meat/Seafood Cutters and Clerks.
• Assist with store promotional, advertising and sales event planning.
• Create and maintain department schedules
• Handling and cutting a variety of department’s specialty meats and seafood throughout the day per customer requests and to maintain quality product levels while ensuring outstanding customer service at the counter.
• Demonstrate ability to be organized, to work independently and with the team to provide highest quality shopping experience, all while maintaining overall appearance of the department; ensuring cases are well-merchandised and properly signed to ensure highest quality products and supplies are available to complete tasks efficiently.
• Follow approved procedures for receiving, weighing, and breaking down meat and seafood products.
• Managing inventory and ordering; enforces and follows department practices regarding receiving, stocking and unloading of product to ensure freshness and quality.
• Unloading and breaking down deliveries as needed; stocking cases and coolers with products; Maintain proper product assortment, merchandising and product quality on the sales floor and following rotation standards when filling items are running below acceptable levels.
• Physically making meat and seafood items according to written recipes and processes for preparing, assembling, and mixing fresh ingredients. Preparation includes a variety of steps that may include: marinating, seasoning, cutting, chopping, slicing, and mixing meats, produce, and other food products together as indicated within FAFM recipes.
• Monitors temperature of cases, shelves and storage areas and reports any failures to the Store Manager.
• Follows maintenance and sanitation procedures established for coolers and freezers; reports problems to Store Manager.
• Quality and safety duties include receiving, inspecting and storing products to ensure quality, following proper cleaning and sanitation procedures, operating equipment in a safe and focused manner while tracking date and rotation of products and completing any necessary reports.
• Prep area cleaning includes taking apart, washing, rinsing, and sanitizing all equipment, prep-tables, pans, and utensils, and washing floors, walls, coolers, and storage racks.
• Adhere to all local, state, and federal health and civil code regulations.
• Observe all store rules and Company policies, shift operating hours at all times as scheduled or assigned by Store Manager.
• Maintains knowledge of weekly ad items; gives customers direction of product location throughout the store.
• Maintains excellent communication within the department, other department Managers and Store Manager at all times.
• Directly participates in on-the-job training efforts in the department.
• Collaborate with managers and team members across all store departments to achieve total store success
• Other assignments related to maintaining store operations as necessary.

Requirements

• HS Diploma or equivalent​
• 5+ years of experience working as Butcher (can include apprenticeship) w/ 2 of those years in a management role
• Requires excellent communication skills with the ability to lead a team.
• Must have proven experience working in a meat department or store managing staff
• Proficient computer, spreadsheet, and math skills.
• High degree of comfort learning new cloud based systems and applications as needed
• Possess current City of Chicago Food Service Sanitation Certificate or able to obtain upon employment

Preferred Qualifications

• Experience sourcing from wholesalers, farmers, and meat suppliers in Chicagoland area and within a 150 mile radius.
• Knowledge of and past experience with pricing and maintaining gross margins
• Management experience that includes hiring, training, and performance management, including disciplinary procedures and terminations.
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Other Knowledge, Skills, and Abilities

• Must be capable of providing and modeling exceptional customer service.
• Must have excellent communication skills in order to communicate effectively with customers, store leadership, and fellow-team members.
• Must be detail oriented, self-motivated, and able to work independently or in groups.

Work Environment/ Physical Demands

• Must have the physical ability to stand for extended periods of time, bend, climb, balance, stoop to grasp objects, kneel, crouch, crawl, frequently push/pull up to 100 lbs., frequently lift and/or move loads up to 50 lbs., and occasionally lift 75 lbs.
• Ability to enter the coolers and freezers thereby being subjected to and withstanding frequent temperature changes for extended periods of time.
• Occasional high stress when dealing with systems/customers/staff.
• Able to work a flexible schedule with various shifts, including weekends and holidays, as determined by the store/business needs and as required to ensure adequate store staffing.
• Must have reliable source of transportation, as this role requires timeliness in overseeing the entire meat department.
• The ability to be reached during/after work hours.

The above statements are intended to describe the general nature and level of work being performed in this job. They are not an exhaustive list of all responsibilities, duties, and skills required of personnel. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Compensation

this position is: salaried, 50k-75k

Application instructions

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Deadline

no deadline