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