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 the 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 may include part-time stockers under certain circumstances.

Primary duties and responsibilities include providing prompt, efficient and friendly customer service, smiling and greeting customers, assisting customers, answering the telephone, working with co-workers as a team, wrapping, weighing, and labeling product, reviewing the status and appearance of the food for freshness, finishing trims, preparing and organizing seafood items, 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, and adhering to company policies and individual store guidelines.

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, vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision, field of vision, and the ability 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 from saws, exposure to cleaning solvents, possibility of electrical shock, and a fast paced work environment.

Equipment used to perform the 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.