Meat Team Leader

Department: Meat

Job Summary:
Position reports to Store Team Leader, Associate Store Team Leaders, and Coordinator. Provide overall leadership and supervision of the team, including sub-teams. Responsible, in conjunction with Store Leadership, for Team Member hiring, development, corrective actions and terminations. Responsible for profitability, expense control (packaging and labor), merchandising, ordering, regulatory compliance, and special projects as assigned. Complete accountability for all aspects of team operations and perform all duties and responsibilities of team positions.

Will do the following principle duties and responsibilities:
Team Member Development
1. Successfully complete Meat learning checklists.
2. Consistently communicate and model Whole Foods Market vision and goals.
3. Interview, select, train, develop and counsel Team Members in a manner which builds and sustains a high performing team and minimizes turnover.
4. Make hiring and separation decisions in conjunction with Store Leadership.
5. Establish and maintain a positive work environment, which sustains an exceptionally high level of Team Member morale.
6. Select and develop supervisors as potential Team Leaders.
7. Provide timely, thorough and thoughtful performance evaluations.
8. Communicate and maintain employee safety and security standards.
9. Thorough and complete documentation in support of Team Member discipline and counseling activities.

Merchandising/Marketing Leadership
1. Develop and maintain creative store layout and product merchandising.
2. Maintain accurate files for ordering, scheduling and holiday performance.
3. Support regional vision and execute all regional directives and programs.
4. Establish creative and competitive weekly and monthly “specials” which support established merchandising and marketing themes.
5. Creatively merchandise sales area to maximize sales and minimize spoilage.
6. Sustain exceptional level of knowledge/awareness of relevant competitors and industry trends.

Financial Leadership
1. Project annual sales and expenses, and prepare annual operating budget.
2. Manage ordering and inventory to achieve targeted contribution profit margin.
3. Manage packaging usage and storage to minimize expense.
4. Schedule labor accurately and efficiently to achieve targeted labor expense.
5. Submit all required reports and data within required timelines.
6. Accurately perform inventory of entire department as required.
7. Manage the buying/ordering process to meet Whole Foods Market quality standards, maintain competitive pricing and achieve targeted sales.

Communication
1. Establish and maintain collaborative and productive working relationship with Store Leadership, Meat Coordinator(s), Team Leaders, and all Team Members.
2. Communicate all team objectives and relevant information clearly to Team Members in a timely manner (team meetings, bulleting boards, newsletters, logbooks, etc.).
3. Establish and maintain positive and productive vendor relationships.
4. Model an attitude that communicates Whole Foods Market vision and goal for success.
5. Arrive to work station on time, appropriately groomed, dressed and ready to work; work all scheduled shifts and attend required trainings and meetings.

Regulatory Compliance
Maintain comprehensive knowledge of and ensure compliance with relevant regulatory rules and standards including:
Occupational Safety and Health Administration (OSHA)
Family Medical Leave Act (FMLA)
Americans with Disabilities Act (ADA)
Department of Labor
Health and Sanitation
Federal Drug Administration (FDA)
Department of Agriculture
Weights and Measures
DSEA
Sarbanes-Oxley
REQUIREMENTS
1. Knowledge, skills, and abilities of Team Member 1, Team Member 2, Oven Ready Lead, Smokehouse Lead and Meat Cutter.
2. Certified Meat Journeyman or equivalent training.
3. 2 years relevant experience as a Team Leader, Assistant Team Leader, supervisor or buyer (or equivalent).
4. Thorough knowledge of products, buying, pricing, merchandising, and inventory management.
5. Food safety certification. If not currently certified, will commit to completing certification within 6 months.
6. Comprehensive product and meat cut knowledge including cooking techniques.
7. Demonstrated ability in knife handling and use of other cutting equipment.
8. Knowledge of living conditions of animals and the ability to educate the public on these issues.
9. Strong organizational skills.
10. Basic computer skills.
11. Analytical ability and proficiency in math.
12. Excellent interpersonal skills necessary for good customer and team relations.
13. Excellent communication skills and willingness to work as part of a team.
14. Capable of teaching others in a constructive and positive manner.
15. Ability to sell proactively and communicate effectively with customers.
16. Familiar with company purpose, policies, standards and merchandise.
17. Able to prioritize efficiently and delegate responsibilities.
18. Demonstrated decision-making ability, leadership skills and ability to prioritize.
19. Ability to perform physical requirements of position.
20. Ability to operate all necessary equipment.
21. 40 hour availability. Able to work a flexible schedule, including nights, weekends and holidays as required.

Physical Working Conditions
1. Must be able to lift 25 pounds.
2. In an 8 hour work day: standing/walking 6-8 hours, sitting 1-4 hours.
3. Hand use: single grasping, fine manipulation, pushing & pulling.
4. Work requires the following motions: bending, twisting, squatting & reaching.
5. Exposure to FDA approved cleaning chemicals.
6. Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.