Market Clerk

Summary

Market Clerks are first and foremost responsible for guest relations and satisfaction. They perform superior customer service, 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.

• When a guest enters the area, acknowledge, greet, and engage that guest.
• 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.
• Ensure cost, quality and inventory control by verifying orders against invoices, auditing contents of product cases, and completing necessary forms and reports accurately.
• Stock, rotate, and face product, prevent shrink and product damage, and follow code dating procedures.
• Open and set up butcher block case and close and pull down butcher block case according to company procedures.
• Follow daily work schedule as assigned by management.
• Follow dress code per associate handbook.
• Follow attendance and tardiness guidelines per associate handbook.
• Perform meat wrapper duties as assigned.
• Assist with training new associates.
• Follow management guidelines for filling and maintaining fresh meat counter.
• Replace market supplies as necessary.
• Other duties as assigned or requested.

• Must be 18 years of age or older.
• Ability to work in a fast‑paced, efficient and controlled manner.
• Ability to perform all physical aspects of meat department duties (standing, bending, lifting, squatting, reaching, twisting, climbing, walking).
• Ability to lift up to 100 lbs. at a height of 4 feet and push or pull fully loaded hand trucks and pallet jacks.
• Hands frequently exposed to 30°F while handling product.
• Good manual dexterity and eye‑hand coordination.
• Ability to operate equipment (scales, knives, band saws, meat tenderizers, slicers, grinders) and keep accurate records.
• Ability to work for periods of up to 8–10 hours in 50‑degree temperatures (controlled atmosphere).
• Ability to function as an associate and work well with others.

Entry level

Part‑time

Other

Retail