Market Clerk

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5 days ago Be among the first 25 applicants.

Market clerks are first and foremost responsible for guest relations and satisfaction. They will perform superior customer service for guests, maintain a clean and well‑stocked service counter, and market, clean the preparation area including storage vaults, supply area, and wrapping equipment as set forth by management.

• Acknowledge, greet, and engage guests upon entry.
• Engage in suggestive selling and other sales techniques.
• Order product to ensure adequate supply and maintain product quality, freshness, and proper variety.
• Perform receiving duties: break down loads, cut cases, stack, price and mark merchandise, organize cooler and storage areas, refrigerate products immediately.
• Verify orders against invoices, audit contents of product cases, and complete necessary forms and reports accurately to control cost, quality and inventory.
• Stock, rotate, and face product while preventing shrink and damage, following code dating procedures.
• Open, set up, close, and pull down butcher block cases according to company procedures.
• Follow the daily work schedule, dress code, attendance and tardiness guidelines, and meat wrapper duties as assigned by management.
• Assist with training new associates.
• Maintain the fresh meat counter in accordance with management guidelines.
• Replace market supplies as necessary.
• Perform other duties as requested by management.

• Must be 18 years of age or older.
• Ability to work in a fast‑paced, efficient and controlled manner.
• Physical capability to perform all meat department duties, including standing, bending, lifting, squatting, reaching, twisting, climbing and walking.
• Ability to lift up to 100 lbs. up to a height of 4 ft. regularly, and push/pull fully loaded hand trucks and pallet jacks.
• Hands frequently exposed to approximately 30°F while handling product in display cases.
• Manual dexterity and good eye‑hand coordination required.
• Ability to operate related equipment: scales, knives, band saws, meat tenderizers, slicers and grinders, and keep accurate records.
• Ability to work up to 8–10 hours in 50°F controlled atmosphere for sanitation purposes.
• Ability to function as a team associate and get along with others.

Seniority level:
Entry level.

Employment type:

Part‑time.

Job function:
Other.

Industry: Retail.