Open Position - Central Butcher Buyer



About Us

Luke's Local is an independently-owned grocery business that provides food from local family farms, butchers, ranchers, and food makers. Luke's sincerely sources great food made with integrity, and is passionate about making grocery shopping an inspiring experience for Bay Area communities. We operate three vibrant brick and mortar markets - one on Cole and Parnassus in the heart of Cole Valley, a second in Cow Hollow on Union St. and our third & newest location on Green St. in North Beach. Luke’s offers a same-day grocery delivery and pick up service from both locations. As a company, we are constantly striving to create an environment that fosters equity, inclusion, and nourishment for our customers and team members alike. Our hope is to make it possible for anyone to bring the spirit of discovery, creativity, and joy into their kitchens. We hope you’ll join us.


About The Job

As the Central Butcher Buyer, you are responsible for buying for multiple locations and leading Associate Buyers to ensure the accuracy of product data, healthy and lasting relationships with our partners, and an authentic selection at each of our store locations. Collaborate with the Executive Chef and your team to ensure a thoughtful cohesion between our brand and stores. You’ll split your time between our 3 retail locations and our Commissary kitchen, spending time behind the service counter, as well as in collaboration with the Executive Chef around sourcing, pricing, and whole animal butchery.

 

Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

DATA ACCURACY

  • Control the accuracy of all of your departments’ inventory to meet and exceed key company metrics
  • Perform regular department audits and oversee product compliance (price tag/signage accuracy, signage creation, farming/growing/fishing practices and weights & measures regulations)
  • Ensure Associate Butchers adhere to guidelines and weekly budgets for receiving, inventory management, and ordering to ensure daily accuracy of data
  • Oversee the collection and accuracy of your departments EOQ inventory for all locations
  • Manage accurate waste reporting within your department following company standards
  • Manage multiple establishments’ inventory and physical workflows
  • Manage product data in our inventory management system
  • Manage the butcher department’s budget, pricing, and margin across all retail locations
  • Ensure the entire butcher team, including Associate Butchers, is knowledgeable on how to use the butcher/deli scale system from end to end
  • In depth knowledge of our scale systems

 

VENDOR RELATIONS

  • Work with the Executive Chef to foster a healthy and supportive relationship with core vendors
  • Continuously strive for the best pricing to improve gross margin and remain competitive
  • Collaborate with your reps to bring in new and sustainable products following seasonality
  • Set up weekly promotions to highlight seasonal products and to help remain competitive with other everyday grocery stores

 

MERCHANDISING

  • Ensure all locations’ merchandised displays are designed and set up according to our aesthetic and company brand guidelines
  • Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising products
  • Ensure products are routinely FIFOd and that employees are adhering to local food handling regulations as it relates to temperature control, dating, and storage per you departments
  • Collaborate with the Buying & Merchandising Manager to constantly iterate and improve systems to allow for best in class receiving workflows
  • Oversee department checklists and protocols on a daily basis
  • Always seek to improve the customer’s experience on the floor (signage, rearranging product sets, featured products, items of the month, etc)
  • Participate in quarterly comp shopping visits with the Executive Chef
  • Monitoring displays and spot checking for spoilage

     

    BUYING

    • Buying for multiple locations based on inventory, customer requests, and location specific product sets and aesthetics
    • Source authentic, thoughtful, sustainable and ethically produced/sourced products that are within our brand
    • Monthly checks of movement reports to identify slow vs fast movers
    • Proactively buying holiday products before the holiday seasons
    • Constantly focus on increasing the authenticity of the product and vendor selection
    • Responsible for category management within your departments

     

    BUTCHERY/SERVICE

    • Commissary butchery [2 days/week], including:
      • Breaking down meat and whole animals into retail cuts
      • Grinding meat as needed for sausages, meatballs and sauces, marinated meats
      • Monitoring meat quality and acting quickly to process into other products as needed to eliminate waste
    • Retail service counter butchery [3 days/week], including:
      • Receiving ordered product at the counter
      • Breaking down subprimals into retail service cuts
      • Grinding meat as needed for sausages, meatballs and sauces, marinated meats
      • Monitoring meat quality and acting quickly to process into other products as needed to eliminate waste
      • Collaboration with the entire deli/butcher line, including support on the sandwich and coffee stations during rushes
      • Assisting customers with their shopping needs

     

    ACCOUNTING / REPORTING

    • Daily review of department financials
    • Weekly review of actual vs. goal metrics (revenue, gross margin, inventory accuracy, waste)
    • Ensuring every vendor delivery has an invoice and PO to match

     

    TEAM MANAGEMENT

    • Run weekly meetings with your team to go over numbers, any concerns, building a cohesive team and a great company culture
    • Develop training guides for assistant buyers and department teams
      • Product management in Revel
      • PO creation
      • Inventory management (Stocktakes, Rolling Inventory, Etc.)
      • Buying guidelines
      • On-boarding guides 

    Competencies

    • Excellent leadership skills
    • Friendly, team-player
    • Excellent organizational and time management skills 
    • Excellent communication skills
    • Excellent customer service 
    • Good work ethic  
    • High standard of cleanliness
    • Creative thinker
    • Eagerness to learn

    Supervisory Responsibilities

    • Manage and oversee the professional development of the Associate Butchers at each location

    Work Environment

    • Office and sales floor of retail grocery stores

    Physical Demands

    • Must be able to lift 50 lbs
    • Must be able to spend 6-8 hours per day on your feet
    • Stooping, bending, lifting, standing for long periods of time, stretching, twisting, reaching, repetitive stocking motions, repetitive food prep motions.
    • Must be able to lift and carry 50 lb cases of meat or other food products repeatedly.
    • Handling of refrigerated product in a cold environment for extended periods of time.

    Required Education & Experience

    • Minimum 2 years’ supervisory experience
    • Experience with food preparation, service, and safety
    • Experience with meat-cutting and butchery

    Preferred Education & Experience

    • Experience with grocery retail
    • Valid CA driver's license with clean driving record

    Additional eligibility requirements

    • Must be 18 years or older

    Other Duties

    Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

     

    COVID-19 Considerations

    Luke’s Local requires all new hires to be vaccinated against COVID-19 as a condition of employment. All new hires will be required to be vaccinated [1st dose] prior to their first day of scheduled work OR must request an accommodation under medical or religious exemptions.
     

    FLSA Classification

    Exempt-Salaried

     

    Pay Range

    $64,500 - $75,000/year

     

    Benefits
    • Medical insurance, with employer contribution of up to 100%
    • Dental insurance, with 70% employer contribution
    • Vision insurance, with 50% employer contribution
    • Paid sick leave
    • Paid vacation - up to 2 weeks per year
    • Paid volunteer days
    • Pre-tax 401k savings account
    • Storewide employee discount of 20%
    • Daily staff meal
    • Pre-tax commuter benefits savings account
    • Regular review & raise cycles
    • Professional development and mentorship program

     

    Reports to

    Executive Chef

     

    Interested? Apply here.

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