MEAT MANAGER (SHAUNAVON)

RESPONSIBILITIES
1. To prepare, administer and be responsible for the sales, margin, expenses, inventory and SPEH of the Meat department.
2. Ensure products are correctly received, priced, prepared, packaged and rotated while ensuring displays are creative and
well merchandised.
3. To be responsible for the adherence and enforcement of Pioneer Co-op policies and procedures and be responsible for the
supervision of Meat department staff.
4. Ensure safety culture is instilled and abided by.
5. Ensure all meat department staff are meeting and exceeding minimum standards for safe food handling procedures.
6. To prepare the annual budget, conduct inventory, ensure all claims, invoices and all other paperwork is completed for specific deadlines.
7. Adhere to merchandising standards, marketing efforts, staff appearance, housekeeping and loss prevention.
8. Ensure proper management of assets and adherence to a maintenance schedule.
9. Ensure the proper performance management procedures are followed, such as holding regular staff meetings, onboarding
and performance reviews.
10. Implement and follow written performance expectations and standards.

REQUIREMENTS
Must be willing to be on schedule working alongside employees in an active management role. The ideal candidate
will have a Meat Cutting Certificate and management experience from a Co-op Meat Dept. with a volume of 1.5 million
dollars annually. Will have ability to work co-operatively with customers and co-workers. Have excellent time-management
skills, strong leadership, interpersonal and communication skills. Must be highly motivated, dependable and possess
exemplary work habits. Heavy lifting involved. This position is classified as Safety Sensitive. Therefore, is subject to
Pioneer Co-op’s Alcohol and Substance policy as a condition of employment.

For any inquiries into this position please contact Human Resources at:

careers@pioneercoop.ca

or

306-778-8707