Market Clerk

Summary

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.

• When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest
• Engages in suggestive selling and other sales techniques
• Order product to ensure adequate supply and to maintain product quality, freshness and proper variety
• Performs receiving duties to include: breaking down loads, cutting cases, stacking, pricing and marking merchandise, organizing cooler and storage areas and refrigerating products immediately
• Ensure cost, quality and inventory control through verifying orders against invoices, auditing contents of product cases and completing necessary forms and reports accurately
• Stock, rotate and faces product, prevent shrink and product damage and follows code dating procedures
• Open and set up butcher block case and closes and pulls down butcher block case according to company procedures
• Follows daily work schedule as assigned by management
• Follows dress code in accordance with associate handbook
• Follows attendance and tardiness guidelines in accordance with associate handbook
• Performs meat wrapper duties as assigned by management
• Assist with training new associates
• Follows management guidelines in respect to filling and maintaining fresh meat counter
• Replaces market supplies as necessary
• Other duties as assigned or requested by management

• Must be 18 years of age or older
• Ability to work in fast-paced, but efficient and controlled manner
• Ability to perform all physical aspects of the meat department duties including but not limited to standing, bending, lifting, squatting, reaching, twisting, climbing and walking
• Ability to lift to a height of 4 feet, items weighing up to 100 lbs. on a regular basis and push and pull fully loaded hand trucks and pallet jacks
• Hands are frequently exposed to 30F while handling product in the display cases
• Manual dexterity and good eye-hand coordination are necessary
• Must be able to operate related equipment including: scales, knives, band saws, meat tenderizers, meat slicers and grinders and keep accurate records
• Ability to work for periods of up to 8-10 hours in 50 degree temperatures. (Controlled atmosphere for sanitation purposes.)
• Ability to function as an associate and get along with others