Meat Department is better paying as a department head. Usually $1.50/hour more than other Department Heads.
Supposedly in my district, they have a shortage of Meat Managers.
At my store, the Meat & Sea Food Department accounts for 7.5-10% of total store sales each week. Grocery (Dry, Natures market, Liquor, Frozen and Dairy) account for 45% of total store sales. Produce accounts for 8.5% of total store sales.
Having the skills of a certified Cutter is a good thing to have. But, it seems like most of the products are already pre packaged somewhere else. And, the Meat Clerks are just glorified stockers. Meat is easy. Produce is tedious. Grocery is where the action is and the men get separated from the boyz.
Produce in my experience has a high turn over rate or lazy employees who just manage to sneak on by while slacking. Many people will go to Produce and think it is just putting up apples and oranges for an 8 hour shift, but it is more than that. Meat on the other hand is usually fully staffed and has enough senior members to teach the new recruits. Meat is also much smaller. Meat clerks like previously stated are just stockers. Produce clerks have to check and maintain "freshness" while also cleaning. It's hard to say which dept is really harder or easier until you work in both, but if you ever pay attention, I'm sure you'll see produce clerks running back and forth more than meat.
