meat manager

boulanger-pâtissier

boucher

DAKOTA FAMILY FOODS

On the average day at Family Foods, I start off by emptying the garbage cans and taking loose cardboard to the baler. Then I clean off the metal trays, floor mats, and bins before moving them out of the way. I restock the styrofoam trays in the butcher shop. Then I move things out of the way, such as metal containers, butcher's twine, and knives. This isn't necessarily something I have to do, but I found that it's easier to move them early on rather than clean and squeegee water around them. I soak the cutting boards and detachable pieces from the band saw machine in foam and let them sit for a few minutes, cleaning counters and sweeping while they soak. I rinse the boards and let them dry first, and then rinse the band saw components. Again, this isn't something I was told to do, but something I choose to do because it makes sense to have a clean place to put the components. I find time during the shift to wash the knives and the meat grinder usually when I have something in the sink soaking in foam, so when I'm done washing or rinsing the grinder, I can finish with whatever I have in the sink. When I wash the grinder, I remove detachable pieces and wash them separately in a bin. After the cutting boards, I wash the band saw itself, first soaking it in foam, and then by rinsing it with a pressure washer. At this time I also wash the second set of cutting boards, with I let soak while I wash the band saw, and then move to the sink to rinse. After rinsing the band saw, I use a handheld squeegee to get the water off the counters, and a floor squeegee to move the water to the drain. Once I'm done, I put the pieces back on the band saw and return it to its usual place. I then move everything back to where it's supposed to go and then mop the floor. I also have to take steaks and roasts off the shelf in the store, leaving only the cheapest of each, to reduce the chances of them getting stolen, and remove chicken from the top shelf because the cooler doesn't work well there. I finish off my mopping the bathroom floor.

The job is generally straightforward, so I don't really learn anything.

Management is good. I rarely ever see the store owner, but the general managers are friendly and helpful.

I spend most of my shift by myself, so I'm not really exposed to a workplace culture.

The hardest part of the job is that very often I have to do more than I should. The butchers often leave more of a mess than strictly having used the machines, so I have to spend more time organizing. I often have to wash the meat slicer, which takes a long time since the blood and meat juice is left to dry and stick to the blade. If there's blood in the sink, I have to rinse that away, and if there's a lot of leftover meat pieces left on the floor, I have to sweep that up, so I often have more to do than I should, and very often wind up staying past the end of my shift to get the job done.

The most enjoyable part of the job is that, the above aside, it is low-stress. I'm allowed to work with very minimal supervision as long as I do a good job at work.

Working at family foods would be extremely stressful when other employees would leave all their work to be completed within an already short shift. The store is also infested with mice and staff never receive raises; even when you have been working there for quite some time and are training other employees and taking a higher level of responsibility, you are not compensated fairly. 
Overall, I would not recommend working in an environment where not only head and senior staff don’t recognize your hard work, but other staff members do little work and there is a serious health violation with all the mice.

very basic day to day jobs: cleaning such as mopping ect

learned a lot about working on my own 

enjoyed working with management they were very easy to get along with

worked with 2 close friends so meeting and getting along with other staff members was very enjoyable 

learning new things as fast as some managers wanted was the hardest part I learn differently then most ppl 

working with the public and making sure there experience there was a enjoyable one

I would go to open the store- count the safe and balance the cash floats. I learned a lot about supervising and management skills. I always loved working in the grocery retail business. meeting new people and seeing happy friendly faces is what I would get up forever day

Don’t work here if you want to survive. You ask for a raise you will be laughed at. You wont ever advance.
There are no benefits to working here, and it is infested with mice and there is open poison and traps that you can see in food service areas!

Do not ever work for this family. Paid very poorly. You have to brown nose to be liked. Mind you the store did close. Very poor management. Only thing that was good was creating my own health food section. 

Good place to work and good hours. Lots to learn and friendly enough people to help teach. Would recommend if you’re looking for stability and hours if you’re competent

Probably the thing that kept me working there were my coworkers. Fun people to be around with. With the store shutting down, you can really see how many people valued the store.

First job I had and it was a great experience, everyone was amazing to work with. Getting to know the regulars who come in made the job have more fun. Coworkers were helpful and friendly 

Working at family foods was very enjoyable, excellent staff and customers! The only down fall was having to pick up other people’s shifts when they could not make it in.

Top Job Titles	Average salary
Meat manager 1 salary reported	$20.50 per hour
Boulanger-pâtissier 1 salary reported	$17.00 per hour
Boucher 1 salary reported	$21.00 per hour

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