Service Meat Clerk

Job Title: Service Meat Clerk FLSA: Non-Exempt
Department: Meat Revision Date: 05/2015
General Function:
Providesprompt, efficient and friendly customer service. Wraps, trims, stocks cases,and receives merchandise in the Meat and/or Seafood Department.
Reporting Relations:
Accountable and Reports to: Store Director, Assistant Store Director; Managers GM,Perishables, and Store Operations, Assistant Managers, Meat Manager, AssistantMeat Manager, Seafood Manager; Assistant Seafood Manager; Meat Specialist
Direct Reports: Under certain circumstances, part-time stockers could receivedirection from the person in this position
Primary Duties and Responsibilities:
1.Provides prompt, efficient and friendly customer service by exhibitingcaring, concern and patience in all customer interactions and treatingcustomers as the most important people in the store.
2.Smiles and greets customers in a friendly manner, whether the encountertakes place in the employee's designated department or elsewhere in the store.
3.Makes an effort to learn customers' names and to address them by namewhenever possible.
4.Assists customers by:
escorting them to the products they're looking for
securing products that are out of reach
loading or unloading heavy items
making note of and passing along customer suggestions or requests
performing other tasks in every way possible to enhance theshopping experience.
5.Answers the telephone promptly when called upon, and provides friendly,helpful service to customers who call including taking customer orders.
6.Works with co-workers as a team to ensure customer satisfaction and apleasant work environment.
7.Wraps, weighs, and labels product.
8.Reviews the status and appearance of the food for freshness, then stockscases or rotates product.
9.Finishes trims on steaks, roasts, and chops in preparing these retailcuts, including seafood for traying.
10.Prepares and organizes seafood items for display.
11.Understands and practices proper sanitation procedures and ensures thework area is always clean and neat.
12.Replenishes and organizes the coolers.
13.Reports out-of-stock products to appropriate personnel.
14.Trays, slices, tenderizes, and grinds product.
15.Removes trash in a timely manner.
16.Maintains strict adherence to department and company guidelines relatedto personal hygiene and dress.
17.Adheres to company policies and individual store guidelines.
18.Reports to work when scheduled and on time.
Secondary Duties and Responsibilities:
1.Prepares some signs for the department.
2.Orders replenishment merchandise as directed by management.
3.Assists in other areas of store as needed.
4.Performs other job related duties and special projects as required.
Education and Experience:
High School or equivalentexperience, food safety training. Six months or less of similar or relatedwork.
Physical Requirements:
Must be physically able to exert up to 85 pounds of force (energyexerted) occasionally; exert up to 40 pounds of force frequently; and exert upto 10 pounds of force constantly to move objects.
Visual requirements include vision from less than 20 inches tomore than 20 feet with or without correction, depth perception, color vision(ability to identify and distinguish colors), 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.
Knowledge, Skills, Abilities andWorker Characteristics:
Must have the ability to carry out detailed but uninvolvedwritten or verbal instructions; deal with a few concrete variables.
Ability to do simple addition and subtraction; copying figures,counting and recording.
Possess the ability to understand and follow verbal ordemonstrated instructions; write identifying information; request suppliesorally or in writing.
Working Conditions:
Thisposition is continually exposed to a cool environment and dampness. There isfrequent noise from the saws, exposure to cleaning solvents, and possibility ofelectrical shock. This is a fast paced work environment.
Equipment Used to Perform Job:
Knives,Grinders, Patty Maker, Tenderizer, Slicer, Pallet jack, Tumbler, Wrappingsystem, and Rotisserie.
Deals with customers on a daily basis and vendors/supplierson an as needed basis.

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