Job Title: Meat Clerk

Department: Meat

Reports to: Meat Department Manager

Exempt Status: Non-exempt

Safety Sensitive:

JOB FUNCTION:

The Meat Clerk is responsible for serving customers in an attentive, friendly, and efficient manner. The team member contributes to the overall success of the department by responding to customer requests, supporting departmental team member roles, and assisting as needed throughout the department. The associate will also be required to perform maintenance and cleanup duties in the meat department and associated areas as prescribed by the meat department manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The essential duties and responsibilities of this position include, but are not limited to, the following:

1. Provides premier customer service, including greeting customers and answering their questions.
2. Sells products by providing customers with information needed to make product-related decisions, taking orders, selecting, weighing, pricing, and wrapping product.
3. Verifies ad prices, hangs current sale signs or price change tags, and removes out-of-date sale signs or price change tags.
4. Load stocking carts/pallets, transport cases/product to sales floor/cooler/freezer/product preparation area either on stocking carts or pallets, match the product UPC to the shelf/case tag, open cases, place merchandise in the designated cooler/freezer/case/shelf/display position/area, check the product code/freshness date and "face/front"/rotate each product on display.
5. Raw meat preparation, packing, storage, and inventory replenishment
6. Orders the proper amount of product for the lunch meat and cheese cases if instructed by meat manager.
7. Prepare/organize the cooler/freezer/backroom/preparation area for receipt of merchandise, unload trucks, verify the merchandise against the invoice, inspect the delivery for quality/shortages/damage, sort cases for stocking or product preparation and code date the product.
8. Clean and sanitize department floors, mirror, case, racks, tables, cooler, freezer, department equipment, product preparation area, and shelves. Safely use cleaning equipment and chemicals.
9. Always operate equipment with all safeguards in place and in good operating condition; observe the safe method of performing all duties; use and maintain all equipment in good condition. Assure the safety of self, customers, and co-workers by understanding and practicing store safety rules and notifying a supervisor of any potential hazard immediately. Pick up/remove all trash/boxes/packing materials from the sales floor or product preparation area immediately.
10. Understand the operation, safety requirements and restraints of a baler, case cutter, pallet jack, pricing gun, grinder, tenderizer, saw, knife, slicer, scales, wrapper, smoker. NOTE: must be 18 years or older to operate the pallet jack, forklift, baler, grinder, smoker, tenderizer, saw and slicer.
11. Evaluate product quality and move damaged/unsalable and "returnable" products from the shelf/case to the backroom for re-processing into a saleable form or marking the product down in price.
12. Use the proper case opening and product stacking techniques to prevent damage to product.
13. Remove trash from the aisle or product preparation area and operate the baler.
14. Change signs, light bulbs, and signs/tags on the case/shelf display.
15. Communicate with the department manager on problems, recommendation for change and merchandising ideas.
16. Check case and cooler/freezer temperatures 3 times daily.
17. Monitor inventory of cleaning supplies and sanitizing chemicals; inform manager when supplies levels are low in accordance with established guidelines.
18. Empty all rubbish containers. Sweep and clean applicable floor areas as prescribed by management.
19. Adhere to local, state, and federal health and civil code regulations.
20. Comply with all safety policies, procedures, and read all Safety bulletins.
21. Ability to maintain regular and punctual attendance. Ability to work overtime (including more than 8 hours in a day or 40 hours in a week, or multiple days in a row).
22. Perform other duties and assignments as directed.