Meat Cutter & Assistant Team Leader

Dylan Reilly

Aberdeen, NJ 917-***-**** *********@*****.***

SUMMARY

Meat department professional with over a decade of experience at Whole Foods Market, performing supervisory and department-leadership duties equivalent to an Assistant Team Leader (Assistant Department Manager) alongside hands-on butchering and meat-cutting work. Formally trained chef with a 6-month intensive program at the French Culinary Institute. Strong background in team training, inventory and ordering, food safety compliance, and delivering a knowledgeable, customer-first experience. Seeking a Meat Cutter role to bring this combination of technical cutting skill and department leadership experience to a new team.

EXPERIENCE

Expert Butcher / Meat Cutter (Assistant Team Leader-level duties) — Whole Foods Market2014 – 2026 Middletown, NJ (2025 – 2026) • Metuchen, NJ (2024 – 2025) • Wall Township, NJ (2016 – 2024) • Princeton, NJ (2014 – 2016)

● Performed the full scope of Assistant Team Leader (Assistant Department Manager) responsibilities: assisted department leadership with daily operations including profitability, expense control, buying, merchandising, labor, and regulatory compliance.

● Supervised, trained, and mentored team members; served as point person and person-in-charge for the department in the Team Leader's absence.

● Interviewed candidates and participated in hiring decisions for open department positions.

● Assisted with ordering, inventory management, and annual sales/expense projections and budget preparation.

● Selected, trained, and developed team members in a manner that sustained a high-performing team and minimized turnover.

● Cut and trimmed meat to company specifications with extensive, hands-on product knowledge across the full meat case.

● Checked incoming products against invoices, verified pricing, and maintained accurate, well-rotated meat cases.

● Maintained sanitation, food safety, and QA compliance in accordance with company policy and Local, State, and Federal regulations.

● Delivered a knowledgeable, personal-chef style customer experience, providing product recommendations and education.

● Communicated and enforced Team Member safety and security standards; provided timely, thorough performance evaluations.

EDUCATION & TRAINING

● French Culinary Institute — 6-month intensive culinary program

● Paul Smith's College — 1998 – 2000

● Ocean Township High School — Diploma, 1997

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