Anyone here work in the meat department ? I am trying to get a job there at my local Kroger in Michigan. I wanted to know what the hours were and what a typical day was like. I think the service counter opens at 9am and closes at 9pm but someone could tell me otherwise. I do have cutting experience but since they are looking for "clerks" and not cutters I don't think I will disclose my experience as I will not cut meat while being paid a clerk's pay. I just wanted to know what closing meat clerks do since I assume those are the hours I would be working. Would I get out by 10pm or 11pm ?
Well as you should know clerks usually do lunchmeat and frozen then clean up. You will probly close almost everyday because your low on seniority, my store meat leaves at 10.
In my store the meat department counter closes at 9 but the last person leaves at 10.
If you're trying to get a job in the meat department why not tell them about your experience? I mean yeah you don't want to be screwed out of pay but if you go in and act like you have no experience that might not land you a job either.
I work in the meat department. Right now at my store, everyone has about the same amount of hours and schedule each week. Usually on weekends the closers work 1:30 - 10:00, and start later on weekdays (2:30, 3:30, 5). On holidays, we usually work 2:30 - 11:00 PM. Most of the other part time employees have about 25 to 35 hours per week. I usually have 16 per week since I only work on Saturday and Sunday.
On a typical day, I usually stock anything except for lunchmeat and frozen. Occasionally I will do frozen, but we have one guy full time to do lunchmeat, and someone else to do backstock on the days he is off. In between stocking the shelves, I will wait on a few customers if I walk by the service counter or am close to it. Around six or so, someone usually starts to clean up the cutting room. Everything has to be washed and sanitized each night. The other closer keeps stocking shelves and mostly waiting on customers at the service counter. Our service counter closes at 9 as well, but we can usually start taking it down around 8:30, depending on the manager. All of the meat, except for the grind is wrapped and placed in the cooler. The grind is packaged up and placed in the counter. The seafood is taken down and placed in the cooler. Then all of the ice has to be removed and the service counter is sanitized. By the time this is done, it is usually time to go.
Closing on weekdays is easy. There are not many customers to wait on and it is not very busy. Sometimes it can be hard to leave at 10 on the weekend if customers keep coming.
I occasionally cut meat, usually to refill the service counter after the meat cutter has left for the day, or when a customer asks for something to be cut and there is no cutter around. All of the other clerks do this as well. We don't do the cutting tool/daily cuts though.
I worked as a closing seafood clerk for about 6 months and we were required to close and leave the department at 9pm, no exceptions. I have gotten written up for leaving at 9:08 one time. I only got paid $8.50 because i had no prior experience. It was in my contract that I was part time and that my shift would start at 4 pm, but I always got scheduled for 1-9 or 2-9. I loved the hours I got (between 30-38 hours) when I should have only gotten 20ish hours. A typical night for me would be working the service counter, helping meat side with packaging the grind, chicken, and steaks. I worked the frozen seafood back stock, occasionally cut meat for customers if the meat guys are busy, do markdowns for meat and seafood, and help stock the "meat wall" as we called it. Then of course i did the closing duties of cleaning out the service counter, put the product back in the cooler/freezer. Wrap up the remaining grind, chicken, and steaks. Then just hosing down and deep cleaning the whole place. I did a lot of **** when I worked there.
I work in the meat department. Right now at my store, everyone has about the same amount of hours and schedule each week. Usually on weekends the closers work 1:30 - 10:00, and start later on weekdays (2:30, 3:30, 5). On holidays, we usually work 2:30 - 11:00 PM. Most of the other part time employees have about 25 to 35 hours per week. I usually have 16 per week since I only work on Saturday and Sunday.
On a typical day, I usually stock anything except for lunchmeat and frozen. Occasionally I will do frozen, but we have one guy full time to do lunchmeat, and someone else to do backstock on the days he is off. In between stocking the shelves, I will wait on a few customers if I walk by the service counter or am close to it. Around six or so, someone usually starts to clean up the cutting room. Everything has to be washed and sanitized each night. The other closer keeps stocking shelves and mostly waiting on customers at the service counter. Our service counter closes at 9 as well, but we can usually start taking it down around 8:30, depending on the manager. All of the meat, except for the grind is wrapped and placed in the cooler. The grind is packaged up and placed in the counter. The seafood is taken down and placed in the cooler. Then all of the ice has to be removed and the service counter is sanitized. By the time this is done, it is usually time to go.
Closing on weekdays is easy. There are not many customers to wait on and it is not very busy. Sometimes it can be hard to leave at 10 on the weekend if customers keep coming.
I occasionally cut meat, usually to refill the service counter after the meat cutter has left for the day, or when a customer asks for something to be cut and there is no cutter around. All of the other clerks do this as well. We don't do the cutting tool/daily cuts though.
I work in the meat department. Right now at my store, everyone has about the same amount of hours and schedule each week. Usually on weekends the closers work 1:30 - 10:00, and start later on weekdays (2:30, 3:30, 5). On holidays, we usually work 2:30 - 11:00 PM. Most of the other part time employees have about 25 to 35 hours per week. I usually have 16 per week since I only work on Saturday and Sunday.
On a typical day, I usually stock anything except for lunchmeat and frozen. Occasionally I will do frozen, but we have one guy full time to do lunchmeat, and someone else to do backstock on the days he is off. In between stocking the shelves, I will wait on a few customers if I walk by the service counter or am close to it. Around six or so, someone usually starts to clean up the cutting room. Everything has to be washed and sanitized each night. The other closer keeps stocking shelves and mostly waiting on customers at the service counter. Our service counter closes at 9 as well, but we can usually start taking it down around 8:30, depending on the manager. All of the meat, except for the grind is wrapped and placed in the cooler. The grind is packaged up and placed in the counter. The seafood is taken down and placed in the cooler. Then all of the ice has to be removed and the service counter is sanitized. By the time this is done, it is usually time to go.
Closing on weekdays is easy. There are not many customers to wait on and it is not very busy. Sometimes it can be hard to leave at 10 on the weekend if customers keep coming.
I occasionally cut meat, usually to refill the service counter after the meat cutter has left for the day, or when a customer asks for something to be cut and there is no cutter around. All of the other clerks do this as well. We don't do the cutting tool/daily cuts though.
A full time guy to to lunch meats??
My store has this too. ****ing crazy that it takes 8 hours to process and stock a 200 box load. You may cry, "But, rotation!" and I will refer you to the poor souls in dairy.
