Deli Clerk

*JOB TITLE:* Deli Clerk *DEPARTMENT:* Chef’s Kitchen/Deli *PURPOSE:* Provides direct, prompt, efficient and friendly customer service.
Interacts with customers for their immediate selection of various fresh and pre-packaged meats, cheeses, salads, and hot foods from the Service Deli and Pre-Packaged Deli departments.
Slices or cuts, weighs, wraps, and prices products for sale.
Handles food in a safe manner and ensures the work area is always clean, sanitary, fresh, and full.
*WORKING RELATIONSHIPS:* *Accountable and Reports to: *Store Director, Asst.
Store Director, Person-In-Charge, Chef’s Kitchen Manager *PRIMARY JOB FUNCTIONS:* * Provides prompt, efficient and friendly customer service by exhibiting caring concern and patience in all customer interactions and treating customers as the most important people in the store.
* Smiles and greets customers in a friendly manner, whether the encounter takes place in the associate’s designated department or elsewhere in the store.
* Genuinely thanks each customer and invites them back.
* Assists customers by: (examples include) o escorting them to the products they’re looking for o securing products that are out of reach o loading or unloading heavy items o making note of and passing along customer suggestions or requests o performing other tasks in every way possible to enhance the shopping experience.
* Answers the department telephone promptly when called upon, and provides friendly, helpful service to customers who call.
* Takes customer orders at the deli counter, slices, weighs, dates, wraps, and prices/labels all products.
* Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment.
* Reviews customer orders for the day and processes accordingly.
* Understands and practices proper sanitation procedures and ensures the work area is always clean and neat.
* Reviews the status and appearance of products for freshness, rotating products on display for sale and in reserve areas.
* Monitors temperatures of all hot and cold units for proper holding procedures.
* Ensures proper merchandising of product by understanding schematics, merchandising of advertised items, proper signage procedures, and meeting customer demands.
* Ensures that adequate supply is ready and on hand and follows a production list.
* Prepares, finishes, and replenishes product in the Service Deli and Pre-Pack Department as necessary.
* Checks in product, puts product away, and may review invoices.
* Cleans all department utensils, equipment, merchandising tables and cases, food preparation surfaces, floors, doors, walls and storage areas according to sanitation schedule and standards.
* Removes trash in a timely manner.
* Disassembles and flattens packing boxes and loads disassembled boxes into the baler.
* Ensures all areas of the department are organized according to “5S” standards.
* Completes all daily record keeping and documentation required by Company, Store Director or Chef’s Kitchen Manager.
* Maintains strict adherence to department and company guidelines related to personal hygiene and dress.
* Adheres to all company policies, procedures, Safety and Sanitation regulations, and individual store guidelines.
* Reports to work when scheduled and on time.
Updated 6/2011 * Responsible for proper inventory control through pricing, labeling, stocking, dating, and maintaining EOE accuracy.
* Ensures that all food is handled in accordance with local health department regulations.
* Protects associates and customers by removing potential hazards from the sales floor in a timely manner.
* *SECONDARY JOB FUNCTIONS:* * (These are considered occasional in nature) * Updates price changes as needed in scales, on shelves and displays.
* Changes labels and reloads supplies in department.
* Assists in other areas of store as permitted by Collective Bargaining Agreement(s).
* Performs other job related duties and special projects as required.
* *SKILLS AND ABILITIES REQUIRED TO PERFORM JOB: (Physical demands outlined on attached PAR sheet)* * Must be able to solve arithmetic calculations involving fractions, decimals and percentages.
* Must have the ability to solve practical problems and deal with multiple variables as they are presented.
* Must be able to understand and follow written, verbal or demonstrated instructions; write indentifying information; request supplies orally or in writing.
* Visual requirements include clarity of vision at a distance of more than 20 inches and less than 20 feet, color vision, depth perception and field of vision.
* Must have the ability to handle refrigerated and frozen levels of temperature when retrieving product from cooler or freezer * Must be able to participate in the preparation of salads, sandwiches, rotisserie chicken, fried chicken, fried fish, etc.
* Must be able to safely operate a slicer, rotisserie oven and fryer.
* Must be able to work shifts varying in length and times, including nights, weekends and holidays.
* *WORKING CONDITIONS:* The duties for this position are normally conducted in a store environment.
Exposure to approximately 28 degrees Fahrenheit while handling products in cooler, -20 degrees Fahrenheit while handling products in the freezer and 400 degrees Fahrenheit while handling products in the rotisserie oven or fryer.
There is significant responsibility to maintain customer service levels and handle multiple priorities.
Has exposure to cleaning chemicals/solvents.
*EQUIPMENT USED TO PERFORM JOB:* Box cutter, pallet jack, stock cart, fryer, rotisserie oven, soup warmer, knives, label maker, kitchen utensils, hot wrapping machine, scales, SPA gun, stocking rack, trash and cardboard compactor, telephone/intercom.
*CONTACTS:* Has daily contact with co workers, suppliers/vendors and customers.
*Disclaimer * The above statements are intended to describe the general nature and level of work being performed by associates assigned to this classification; they are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of a person so classified.
Updated 6/2011 *Chef's Kitchen Clerk Physical Action Requirements\** *Not at all Seldom Occasionally F r e q uently Continuously * *Activity 0 Hrs 0-1 Hrs 1-2.
5 Hrs 2 .
5-6 Hrs > 6 Hrs Comments* *0% <1% 1-33% 34-66% 67-100%* Standing  concrete/tile floor Sitting  Walking  concrete/tile floor Climbing  step stool (1 - 3 steps), stairs Low Level Work  frequent with pre-pack work Twisting of torso  emptying fryer basket, unloading product Reach above Shoulder Level  up to 80" Reach below Shoulder Level  18" to 36" forward reach Bend/Stoop & Reach  18" to 36" forward reach *Simple/Light Grasping: * Preferred Hand Both Hands  handing product, using utensils *Firm/Strong Grasping: * Preferred Hand  using box cutter, primarily Pre-pack Both Hands  opening boxes, food preparation *Simple/Light Pinching: * Preferred Hand Both Hands  handling product, labels, containers *Firm/Strong Pinching: * Preferred Hand Both Hands  *Pushing / Pulling Requirements\** *Items / Material N o t a t a l l S eldom O ccasionally F r e q uently Continuously * *0 Hrs 0-1 Hrs 1-2.
5 Hrs 2 .
5-6 Hrs > 6 Hrs Comments * *Force Pounds 0% <1% 1-33% 34-66% 67-100%* *Pallet Jack * <20 LBS  up to 100 ft 20-50 LBS  up to 100 ft >50 LBS  *Stock Cart/ U-Boat* <20 LBS  Stock cart up to 100 yds 20-50 LBS  U-boat up to 100 yds >50 LBS  *Other (list force)* push/pull slicer - 10 LBS  48" handle height for slicer *Lift / Carry Requirements\** *Not at all Seldom O ccasionally F r e q uently Continuously * *Item Weight 0 Hrs 0-1 Hrs 1-2.
5 Hrs 2 .
5-6 Hrs > 6 Hrs Comments * *0% <1% 1-33% 34-66% 67-100%* *Height Lifted Distance Carried* <10 LBS  6 - 54" 1 - 15 ft 10 LBS - 20 LBS  6 - 54"; spit @ 60" 1 - 15 ft 20 LBS - 30 LBS 6 - 54" 1 - 15 ft 30 LBS - 40 LBS  6 - 48" 1 -15 ft 40 LBS - 50 LBS  6 - 48" 1 -15 ft > 50 LBS  6 - 48" 1 -5 ft \*All weights and frequencies may vary by season; heights and distances may also vary slightly between stores.
Updated 6/2011 Job Type: Part-time Pay: From $15.
00 per hour Expected hours: 12 – 40 per week Shift: * Day shift * Evening shift * Morning shift Weekly day range: * Every weekend * Monday to Friday Work Location: In person