Description

Do you have a passion for food, love providing top level customer service and enjoy working in a fast-paced environment? Since our employees are also owners, they care deeply about providing high quality service to each-and-every customer. Our mission as an employee-owned company is to offer quality food choices to the communities we serve, support local farmers and producers, and develop and reinvest in our employee owners. Apply today and begin your ownership journey!

MEAT SALES CLERK

PURPOSE STATEMENT: To maximize sales and profit in the Meat Department through exceptional customer service while maintaining optimum department conditions.

1. To create an environment that enables customers to feel welcomed and appreciated by answering all questions regarding products sold in the department and throughout the store.
2. To maintain knowledge of products sold within the meat department to better assist customers with questions and make suggestions about products.
3. To identify the various cuts of meat.
4. To review the perishable department Communication Board daily for updated material and follow the guidelines posted for the intercom announcements.
5. To understand and adhere to policies and procedures pertaining to shrink, safety, product dating and rotation, sanitation, temperature logs, and grinding logs.
6. To assist with stocking retail product and ensure correct product pricing and display signage according to sale ads.
7. To assist with unloading meat deliveries and moving them to the freezer and/or display areas.
8. To prepare/organize the cooler/freezer/backroom/preparation area for receipt of merchandise
9. To maintain a clean, safe, and sanitary working and shopping environment by adhering to Company safety procedures.
10. To understand the operations, safety requirements and restraints of all equipment found in the meat department
11. To 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. To adhere to quality control and food safety standards by stocking and rotating market products. Ensuring that coolers and freezer are organized according to Company guidelines. Adheres to all governmental product origin labeling.
13. To check case and cooler/freezer temperatures 4 times daily utilizing the time keeping system to record each check.
14. To perform miscellaneous tasks assigned by the manager substituting for absent workers and performing any additional tasks necessary to provide products and services to customers.

SUPERVISION RECEIVED: Meat Sales Clerk reports directly to the Meat Department Manager.

Qualifications

QUALIFICATIONS:

REQUIRED:

1. Basic mathematical ability (add, subtract, multiply, divide) and ability to count.
2. Able to give/receive complex verbal instructions/descriptions to/from supervisors/co-workers/employees concerning store/department policy/procedures and use of equipment.
3. A stable work and educational history.
4. The ability to read and write English. Able to read instructions, merchandise labels, warehouse order codes, numbers, reports, printed paper invoices and order forms.
5. Make judgments concerning the placement of merchandise on the shelf/display (spatial relationship), case-opening procedures, extent of unsalable product damage, conversation with customers, selling of product, display of product, use of packaging materials for product, quality of product for display and ordering of processed items.
6. Able to open cases and stock so that product will not be damaged.
7. Able to clearly price-mark/label products for customers and cashiers.
8. Good interpersonal communications.

PREFERRED:

1. High school diploma or equivalent.
2. Prior experience in a related type of job.

TASKS OF THE JOB – This position generally requires:

1. Mobility:

• To move cases from truck/pallet to backroom/preparation area to sales floor for stocking, cardboard packing material to the backroom, excess cases/damaged product from the sales floor to backroom storage, to retrieve supplies/product/maintenance equipment and return it to the backroom, approximate maximum 100 yards.
• To check the case/cooler/freezer temperature 3 times daily, approximately 25 yards.

1. Work on tile or concrete for a maximum of 8 hours in duration.
2. Lift a maximum of 75 lbs. from 6 inches to 84 inches on to overhead/cooler/freezer storage rack.
3. Move a maximum of 75 lbs. up to 10 yards.
4. Pick up/move/attach signage/sort/open"face/front" case/item/trash from floor/shelf/cart/pallet/cooler/freezer storage.
5. Use both hands to attain merchandise/cases on the top shelf of cooler/freezer storage shelves/rack, up to 84 inches from the floor.
6. Reach forward/down with both hands up to 36 inches to attain merchandise on stocking cart, multi-tray rack or pallets.
7. Reach forward/down with both hands up to 36 inches to clean shelves/floor area or control maintenance/stocking equipment.
8. Reach forward/down/up with both hands up to 36 inches to place items on shelving/displays and in cases/freezer.
9. Reach up to place signs and banners in place.
10. Handle labels/signs/tags, case cutter/utility knife.
11. Grasp and handle wet/iced/cold/metal/paper/plastic products and cardboard/packaging and debris.
12. Twist at the waist while cleaning, cutting/opening, packaging, sorting, loading/unloading, moving/removing merchandise and stocking merchandise.
13. Move stocking carts, pallet jacks (up to 300 lbs.) and maintenance equipment approximately 25 yards.
14. Climb on ladders, racks, cases, shelving, and stairs up to 3 feet in height.
15. Balance on cases of product and cooler/freezer rack.
16. See cases, case-cutter edge, case strips, shelf location, product size/ description, equipment controls, case-load limits, price-marking equipment, department production equipment, customers, co-workers, shelf tags, labels on products, stocking carts, temperature gauges/controls, invoice/packing slip, code date, reports, packaging materials, debris on floor, aisle markers, and signs.
17. Perceive color difference of product and product labels.
18. Recognize condition of product.
19. Listen and respond to customer, co-worker and vendor questions and responses.
20. Listen to the sound of case cutter/department production equipment/ baler/pallet jack/cleaning equipment operation "noises".
21. Use and respond to the intercom/phone system.
22. Read production equipment gauges/controls, case labels/strips, signs, equipment and chemical-warning labels, tags, shelf signs, code dates, invoices, temperature gauges, reports, numbers and aisle markers.

WORK ENVIRONMENT:

Inside work with extreme variations in temperature, dust, humidity from back door/compressors/ cooler/freezer.