Directs all department activities and provides administrative and technical supervision for meatcutters and other personnel engaged in Meat Department operations.
Directing all department activities and providing administrative and technical supervision for meatcutters, meat cutting workers, and other personnel engaged in the various tasks associated with Meat Department operations. Forecasting product demand. Ensuring that all resale meats are trimmed, sorted, properly cut, packaged, rotated, priced, and displayed in professional and attractive manner. Ensuring adequate supplies of processed meats and vendor packaged meats to meet customer demand at all times. Using the DeCA automated cutting test program to establish prices, conduct price changes, prepare price and cost/mark-up lists, and perform inventory. Designing and/or resetting promotional and seasonal displays. Inspecting and ensuring the department processing areas, display cases, and storage rooms remain neat, orderly, and sanitary, and comply with current sanitation and safety regulations. Inspecting equipment and initiating required maintenance. Ensuring everyone follows proper safety practices while using power tools, knives, grinding equipment, etc.
Most of the work is performed in the store display area, which is well lighted and maintained at a comfortable temperature. May be exposed to unusually cold temperatures in the receiving, storage and meat processing areas. May be exposed to differing temperatures when storing items in or retrieving them from refrigerated rooms. There is a danger of injuries resulting from using electric meat processing equipment, lifting heavy products, or slipping on wet floors.
You must meet qualifications and requirements by the announcement closing date. Your resume (and/or transcript if necessary) must clearly show that you meet the qualifications (i.e., specialized experience and/or education requirements) for the grade level(s) for which you are applying.
At the GS-7, 8, 9 and 10 grade levels, you can meet the minimum qualifications through specialized experience, education, or a combination of the two.
Specialized experience is demonstrated knowledge of retail procurement and distribution methods; principles, procedures, and techniques of retail food merchandising and retail food store management, and developments in commercial retail food store items, equipment, and practices. Examples of creditable qualifying specialized experience include: Managing a commissary store, supermarket, or similar type of commercial retail food store; managing a department in a retail food store; planning, standardizing, or controlling operations in an assigned group of retail food stores; developing, interpreting, or applying policies, procedures, and operating standards for use in a retail food store; providing technical advice on merchandising and operational matters pertaining to grocery, meats, and produce supplies, as well as front-end operations.
Education used to qualify for this position, in whole or in part, must have equipped you with the knowledge and ability to perform the work of the position, as evidenced by on-the-job-training in food retail management or an internship or practicum in food retail management. Transcripts are required if relying on education to qualify.
(1) Lift, push, pull, carry, and handle commissary products weighing up to 40 pounds unassisted and occasionally over 40 pounds with assistance. (2) Stand, stoop, kneel, bend, and climb for prolonged periods.
For GS-7: 52 weeks at GS-5; GS-8: 52 weeks at GS-6; GS-9: 52 weeks at GS-7; GS-10: 52 weeks at GS-8. Current federal civilian employees must have completed at least 90 days of federal civilian service since being selected for a non-temporary appointment from a competitive examination register or under a direct hire authority.
This USAJOBS application includes 52 questionnaire items, including 16 job-specific questions. We hide 36 standard eligibility, preference, essay, and administrative items from this preview.
Only skill, requirement, and job-specific application questions are shown here. Standard eligibility, preference, attestation, and administrative items are filtered out.
Are you able to frequently lift, push, pull, carry, or handle products weighing up to 40 pounds without assistance, and occasionally more than 40 pounds with assistance?
Are you able to perform duties involving prolonged standing, stooping, kneeling, bending, climbing and walking?
Select the response that best describes how you meet the required qualifications for this position. Creditable specialized experience for this position includes managing a commissary store, supermarket, or similar type of commercial retail food store; managing a department in a retail food store; planning, standardizing, or controlling operations in an assigned group of commercial retail food stores; developing, interpreting, or applying policies, procedures, and operating standards for use in a retail food store; providing technical advice on merchandising and operational matters pertaining to grocery, meats, and produce, as well as front end operations.
When prioritizing tasks at the start of a shift, a good first step for a meat department employee is to:
After trimming raw beef, a meat department employee needs to use the same cutting board for pork. What is the correct procedure for cleaning and sanitizing the cutting board?
When must a meat department employee wash their hands?
An employee places a sealed package of raw ground beef in the walk-in cooler, storing it on a shelf above a box of ready-to-eat hot dogs. What should be corrected?
A customer returns a steak, claiming it is tough and not fresh. What is the best course of action?
As a manager, you are conducting a training needs assessment for the entire department. You notice a recent increase in customer complaints about incorrect meat cuts and labeling errors. This indicates a potential training need at which level?
A meat department employee is consistently missing production targets. After observing their work, the manager sees they are using an inefficient cutting technique. What is the most effective approach for the manager to address this?
Which of the following tasks should generally be considered the highest priority for a meat department employee at the start of a busy day?
A customer approaches the meat counter with an immediate request for a specific custom cut of meat. You are currently in the middle of a large task, such as preparing the sausage batch for the day. How should you prioritize this new request?
A new employee in the meat department is learning to operate the meat saw. As the department manager, what is the most effective way to communicate a performance standard for this task?
You notice that employees are consistently spending too much time cleaning the display case at the end of the day. They have been using a process that involves multiple steps and different cleaning products. What is the best course of action to revise this work method?
Which of the following is the most objective and effective way to measure an employee's performance related to meat yield and waste reduction?
You have an experienced employee who has started failing to properly rotate stock using the First-In, First-Out (FIFO) method, leading to increased spoilage. What is the best way to handle this situation?
This position is open to current federal employees (internal to the agency) and other eligible candidates as specified in the announcement.
Apply online via USAJOBS by 11:59 PM (EST) on the closing date. Submit a resume (maximum 2 pages) and required supporting documents. See the full announcement for details.
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