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Meat Wrapper

Summary: Grind meat; wrap of all cut products; stock & rotate lunch meat/chicken products; pulling out-of-code products; learning UPC codes & meat cuts
ESSENTIAL FUNCTIONS
Meat Wrapper activities: 85 percent of time
Inspects meat products for freshness
Faces merchandise in the department
Stocks lunchmeat/chicken products
Rotates products
Cuts open boxes
Packages meat for sale
Operates scale/UPC labeler
Grinds meat
Other activities: 15 percent of time
Climbs ladders/stair tower to reach stock
Answers calls
Builds displays
Stacks off pallets
Receives shipments
Assists customers
Operates baler
Operates trash compactor
Requirements
ACTIVITY, KNOWLEDGE, AND SENSORY REQUIREMENTS
Physical Requirements:
Standing with walking is required for entire shift (not including breaks)
Bending is required approximately 40% of the shift to reach product from carts, cooler and to stock product
Crouching or kneeling is required approximately 25% of the shift to lift and stock merchandise
Push and pulling carts with product is required approximately 35% during the shift
Normal physical strength to handle up to 25-pound objects, frequently -- product weighing over 30 lbs is lifted 2-3 times per shift on average (note: sale items may cause this to increase)
Above normal coordination, including eye-hand, hand-foot
Above average endurance
Above average dexterity of hands and fingers with above average repetition
Above average coordination, including eye-hand
Sight with ability to distinguish color; perception of sound is required
Knowledge Requirements:
A positive customer service attitude & pleasant personality, effective memory skills, excellent hand eye coordination, dependability, ability to follow directions & a strong willingness to learn.
Mental effort
Above average concentration/intensity
Above average memory, taking into consideration the amount of merchandise
Communication
Normal verbal communication
Normal written communication
Normal nonverbal communication
Above average time pressure
Must be 18 years of age or older
Average Hours Per Week: 24 - 39 hours per week
Hours Employee Must Be Available: 6 a.m. - 10 p.m., Monday thru Sunday
Work environment: Normal exposure to weather and temperature extremes. Exposure to cooler and freezer do not exceed 1 hour at a time. Average back room temperature 40??F.


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