Seafood Clerk

Job Summary

Prepares, displays, and sells seafood and related products. Ensures shelves are fully stocked and proper temperatures are maintained for maximum sales potential. Performs basic duties including trimming, weighing, packaging, and labeling products as needed, as well as promotes customer service.

Essential Duties and Responsibilities

• Assists with cutting, weighing, packaging, and labeling product. Uses non-precision and precision tools and/or instruments to cut or trim unfinished meat products into desired sizes, shapes, and/or weight after completing proper training.
• Maintains product quality, rotation, and freshness by icing seafood products and soaking fish. Ensures that coolers and freezers are organized according to Company guidelines and food safety standards. Adheres to all governmental product origin labeling. 
• Cleans, assembles, and prepares equipment for operation, and examines to check working order.  
• Promotes product sales through use of suggestive selling initiatives.
• Stacks pallets and sorts product into correct locations according to Company efficiency standards and expectations under supervision.
• Provides friendly and customer service-oriented attitude by greeting customers, answering questions, and fulfilling customer requests.
• Maintains clean, safe and sanitary working and shopping environment by adhering to Company safety procedures.

Knowledge, Skills and Abilities

• Ability to read calibrated scales.
• Ability to use an alphanumeric keyboard.
• Ability to safely operate and maintain department equipment under supervision.
• Ability to use precision and non-precision hand tools under supervision.
• Ability to safely work with sharp objects such as knives, box cutters, etc. under supervision.
• Ability to work well with fellow partners and promote a team environment.
• Ability to effectively communicate (in written and verbal form) with customers and partners.
• Ability to work flexible schedules including nights, weekends and holidays.
• Must be attentive to potential hazards and remedy or place appropriate warning signs or devices around or near the hazard as soon as is reasonably possible.
• Must report any potential hazards that cannot be immediately remedied to a supervisor.

Education, Experience, and Qualifications

• Minimum of 16 years of age required.
• Must be 18 years of age to operate motorized equipment.
• Food Handler certification required.
• Typically involves on-the-job training.

Physical Demands

• Continuously required to use close vision, distance vision, depth perception or the ability to focus.
• Continuously required to stand or walk.
• Continuously required to use hands for reaching, touching or handling.
• Frequently required to push, pull, maneuver or lift objects up to 40 lbs.
• Frequently required to talk and hear.
• Frequently required to bend, kneel or squat.
• Occasionally required to push, pull, maneuver or lift objects up to 75 lbs.
• Attendance at work is required.

Work Context and Environment

• Work is generally performed in a retail store.
• Frequently exposed to extreme cold conditions (non-weather).
• Frequently exposed to wet, slippery or damp conditions.
• Frequently exposed to equipment with sharp blades or edges under supervision.
• Frequently exposed to cleaning agents.
• Quiet to moderate noise level.