Meat Department Manager

Full Job Description

Meat Department Managers order, receive, cut/process, store, display, price, and account for all meat products purchased for resale.

Read the entire announcement before starting the application process. 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 below grade level.

At the GS-9 grade level, you can meet the minimum qualifications through specialized experience, education, or a combination of the two.

To calculate the combination, divide your total months of specialized experience by 12.

Then divide the total number of completed graduate semester hours (or equivalent) beyond the second year (total graduate semester hours minus 36) by 18. Add the two percentages.

If they total 100%, you meet the minimum qualifications through a combination of specialized experience and education.

Specialized experience is written to the lowest equivalent grade level that meets the minimum experience requirement. What does this mean to applicants?

Example: An applicant has one year of specialized experience at the GS-8 grade level and wants to apply for a GS-9. The GS-9 requires specialized experience equivalent to at least the GS-7.

Since the applicant has specialized experience at a higher grade (i.e., GS-8) than is required (i.e., GS-7), the applicant may apply for the GS-9.

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.

You will receive credit for all relevant qualifying experience (paid and unpaid), including volunteer work done through National Service program (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community, student, social).

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. See Required Documents for more information.

Qualifications (A) one year of specialized experience equivalent to at least the GS-7 grade level OR (B) master's or equivalent degree, or two full years of progressively higher graduate level education leading to such a degree, or LL.B.

or J.D.

(if related) with major study in business administration, public administration, agricultural economics (food industry management), or other fields related to the position, OR (C) a combination of specialized experience and education.

Physical requirements: (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. You will attest to your ability to perform these physical requirements in the Questionnaire.

You must also meet time-in-grade and time after competitive appointment requirements by the announcement close date.

Time-in-grade applies to the promotion of current and former federal employees who hold or have held a permanent GS position in either the competitive or excepted service in the previous 52 weeks.

Your application package must contain proof you meet this requirement. See Required Documents for more information. For GS-9: You must have 52 weeks of Federal service at or equivalent to GS-7.

Time after competitive appointment.

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 of eligible candidates (an announcement opened to the public) or under a direct hire authority.

As part of the online application process, you will respond to a series of questions designed to evaluate your possession of these competencies: Commissary Operations Interpersonal Skills Meat Department Operations Safety Procedures Supervision Overtime: Occasional Bargaining Unit Status: Not covered Fair Labor Standards Act (FLSA): Exempt Obligated Position: If obligated, you occupying the position is subject to the former incumbent returning.

If the former incumbent does not return to the position, your occupancy may become permanent. Tentative job offers identify if the position you are offered is obligated.

Those retired under CSRS or FERS considered: No. DoD criteria not met. Recruitment/Relocation Incentives Offered: None Major Duties:

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.

Work conditions: 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.