Smokehouse Pit Master

Overview

To grow community through building guest loyalty and providing personal guest interactions that build genuine relationships with guests and result in a brand-aligned experience while maintaining operating standards.

Responsibilities

• 1. While on the sales floor, become the Pit Master, the one person in the store with a blinding dedication to all things smoked meat
• 2. Interact with guests and hosts in a fun and friendly manner to create an engaging environment for all guests
• 3. Ensure all smokehouse staff provides fun, friendly and engaging service
• 4. Actively engage guests through freshly prepared Smokehouse samples and suggestive selling
• 5. To personally demonstrate superior guest service at all times
• 6. To perform activities outlined in the Pit Master character performance description
• 7. Operate the department according to strict merchandising and operational standards
• 8. Ensure the quality of product for sale meets Lowes Foods standards
• 9. Maintain sanitation and safety throughout the department according to Lowes Foods standards
• 10. Provide guidance, orientation, training and feedback to ensure Smokehouse staff achieves satisfactory performance standards
• 11. Perform product preparation, receiving, ordering, stocking and guest service as necessary to achieve standards
• 12. Maintain HACCP required product information log sheets as necessary
• 13. Perform light meat cutting duties as needed
• 14. Perform all other duties as assigned by management
• 15. Perform PA announcements

Qualifications

• 1. Friendly, energetic and outgoing personality
• 2. Must be able to actively engage guests and be willing to have fun with our guests
• 3. Willingness to perform in front of large crowd and draw attention to the Smokehouse department
• 4. Ability to perform multiple tasks, simultaneously
• 5. Ability to stay in character
• 6. Ability to work well with others
• 7. Ability to lift 25 lbs. consistently and 50 lbs. occasionally
• 8. Previous meat cutting/trimming experience
• 9. Previous Culinary knowledge and/or background preferred
• 10. Ability to read and understand information and direction
• 11. Knowledge of deli as well as meat department operations
• 12. Ability to supervise people including training and development
• 13. Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job
• 14. Effective communication, guest service and selling skills
• 15. Must be at least 18 years old
• 16. Ability to bend, kneel and stand for extended periods of time
• 17. Ability to effectively communicate with, and take direction from supervision
• 18. Ability to work well with computers

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