Meat Service Clerk

Meat Service Clerk

Provides prompt, efficient and friendly customer service. Wraps, trims, stocks cases, and receives merchandise in the Meat and/or Seafood Department.

Core competencies include partnerships, growth mindset, results oriented, customer focused, and professionalism.

Accountable and reports to: District Store Director; Store Manager; Assistant Managers of Operations, Perishables, Health Wellness Home; Service Managers; Meat Department Manager; Assistant Meat Department Manager; Seafood Department Manager; Assistant Seafood Department Manager.

Positions that report to you: Under certain circumstances, part-time stockers could receive direction from the person in this position.

Primary duties and responsibilities include providing prompt, efficient and friendly customer service, smiling and greeting customers, making an effort to learn customers' names, assisting customers, answering the telephone, working with co-workers as a team, wrapping, weighing, and labeling product, reviewing the status and appearance of food for freshness, finishing trims on steaks, roasts, and chops, preparing and organizing seafood items for display, understanding and practicing proper sanitation procedures, replenishing and organizing coolers, reporting out-of-stock products, traying, slicing, tenderizing, and grinding product, removing trash, maintaining strict adherence to department and company guidelines, adhering to company policies, and reporting to work when scheduled.

Secondary duties and responsibilities include preparing some signs, ordering replenishment merchandise, assisting in other areas of store, and performing other job related duties and special projects.

Knowledge, skills, abilities, and worker characteristics include the ability to carry out detailed but uninvolved written or verbal instructions, deal with a few concrete variables, do simple addition and subtraction, copying figures, counting and recording, understand and follow verbal or demonstrated instructions, write identifying information, and request supplies orally or in writing.

Education and experience include high school or equivalent experience, food safety training, and six months or less of similar or related work.

Physical requirements include the ability to exert up to 85 pounds of force occasionally, up to 40 pounds of force frequently, and up to 10 pounds of force constantly to move objects. Visual requirements include vision, depth perception, color vision, and field of vision. Must be able to perform the following physical activities: climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.

Working conditions include exposure to a cool environment and dampness, frequent noise, exposure to cleaning solvents, possibility of electrical shock, and a fast paced work environment.

Equipment used to perform job includes knives, grinders, patty maker, tenderizer, slicer, pallet jack, tumbler, wrapping system, and rotisserie.

Deals with customers on a daily basis and vendors/suppliers on an as needed basis.