• Smokehouse Manager

  • Posted: 02/03/2020

    PRIMARY OBJECTIVE:

     

    To prepare all fresh sausages, smoked sausages and smoked meats for the meat department.

    To contribute toward ensuring a positive shopping environment for customers.  Requires training

    and experience in sausage making and the ability to adjust ingredients or smoking techniques to

    ensure desired quality. Collaborates with Meat Manager in planning product needs and controls

    inventory and production accordingly.

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