PRIMARY RESPONSIBILITY

The primary responsibility of a Deli Counter Clerk is to ensure customer satisfaction by promptly and accurately filling cutomers' orders from the Deli showcases and prep room. a Deli Counter Clerk also increases customer loyalty by assisting all customers with courteous, pleasant, patient service and treatment.

ESSENTIAL DUTIES 

You MUST perform the following duties regularly and up to company standards:

· Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers. 

· Prepare, pack, label, price and display Deli products (sandwiches, cheese, cold cuts, salads, cooked items, etc.). 

· Serve hot plate lunches. 

· Prepare catering orders. 

· Refill and maintain the quantity and quality of products in showcases. 

NON-ESSENTIAL JOB DUTIES 

In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge. 

· Display appropriate signs for merchandise in showcases. 

· Stock and refill supplies, including paper products. 

· Retrieve products and customer’s orders from walk-in chill and freezer. 

· Engage in suggestive selling and other sales techniques, including PA announcements. 

· Answer incoming phone calls and assist the customer with their needs. 

· Wipe down and sanitize all areas in contact with food items. 

· Sweep and mop floors, and discard trash. 

· Assist with monthly inventory. 

· Perform other duties as required or assigned.

CUSTOMER SERVICE EXPECTATIONS 

All associates are required to provide our customers with “World Class Service” with a local touch. 

· GREET all customers (be friendly, smile and make face-to-face eye contact). 

· HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.). 

· Personalize the customer’s shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.). 

· THANK all customers (show appreciation and offer a parting comment). 

WORKING CONDITIONS 

· Continuously perform all duties in an air conditioned building where it may be dirty, dusty and noisy, and with a high volume of customers and co-workers. 

· Frequently work in a prep room to prepare, pack, and label merchandise. 

· Occasionally work in cold conditions when storing and retrieving product and customer orders from the walk-in chill or freezer; hot conditions when maintaining the hot showcase; wet conditions when floors are being cleaned. 

· Seldom work around fumes and noxious odors when using cleaning chemicals. 

WORK HOURS 

· Generally be available for work 7 days a week and holidays between 5:00 am and 8:00 pm 

EQUIPMENT USE 

· Continuously wear hear restraint, covered slip-resistant shoes, and apron to comply with Department of Health regulations and avoid slips and falls. 

· Frequently use meat slicer, stretch wrapper, rice pot, knife, tongs, label machine, tape dispenser, and price gun to prepare merchandise for display; telephone to assist customers and co-workers with requests, and to make PA announcements. 

· Occasionally use broom, dust pan and cleaning solutions to clean prep area; microwave oven to prepare products for sale; stock wagon to transport merchandise and supplies to and from Deli Prep Room.

· Seldom need to use a squeegee, mop and push broom to clean floors. 

SAFETY EQUIPMENT 

· Continuously wear a back support belt when performing all job duties.

MENTAL, PHYSICAL AND COMMUNICATION DEMANDS 

· MENTAL – Continuously need to concentrate, pay attention to detail, and be alert, to produce quality products and customer service; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate quantities and prices, to provide accurate price quotes and serving portions to customers. Occasionally need to be able to remain calm, courteous and professional when handling various customer situations and complaints.  

· PHYSICAL – Continuously need to stand, walk, handle and use corrected vision when performing all job duties; be able to multi-task and
adapt to working at a faster pace when production is behind schedule and customer needs are heavy. Frequently need to bend, squat, stoop, kneel and reach to fill and retrieve items from the showcases and shelves; have good depth perception when using knives and meat slicer. Occasionally need to push and pull up to 100 lbs., lift and carry up to 25 lbs. to take supplies to and from storage. Seldom need to climb and balance to retrieve supplies. 

· COMMUNICATION – Frequently need to listen, talk to, and understand supervisors and co-workers when doing all job duties; read and write to take customer orders and leave messages for co-workers; talk on the telephone to answer incoming calls, take customer orders, and make PA announcements. Occasionally need to read instructions on chemical and cleaning labels to assure the safety of customers and co-workers; read messages from co-workers. Seldom need to talk to vendors to give opinion of a new product. 

QUALIFICATION REQUIREMENTS 

Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing, and be able to work under minimal or no supervision. 

Education and Experience: None. 

Age Restrictions: 

· Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter and knife. 

· Must be at least 18 years of age to clean, maintain, or operate a stove, oven, bread slicer, and any other power driven equipment.