Deli Clerk

Job Summary

Ensures hot and cold deli foods are prepared according to Company standards. Promotes customer service by taking and filling customer order requests and maintaining attractive product presentation.

Essential Duties and Responsibilities

• Assists deli personnel with slicing (Partner must be 18+ years), weighing, packaging, labeling, and preparing hot and cold deli food under supervision.
• Adheres to quality control and food safety standards by stocking and rotating deli products.
• 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 taking orders by phone and in person.
• Promotes product sales through use of suggestive selling initiatives.
• Maintains clean, safe and sanitary working and shopping environment by adhering to Company safety procedures.

Knowledge, Skills and Abilities

• Ability to learn new systems, methods, or processes.
• Ability to read and operate digital equipment, meters, dials, and/or calibrated scales.
• Ability to safely operate hazardous tools and equipment such as a slicer, etc (Partners must be 18+ years).
• Ability to safely operate and maintain department equipment (Partners must be 18+ years).
• Ability to safely work with objects with sharp edges such as a meat slicer, knives, box cutters, etc (Partners must be 18+ years).
• Ability to use non-precision and precision hand tools under supervision.
• Ability to work well with fellow partners and promote a team environment.
• Ability to effectively communicate with customers and partners in written and verbal form.
• 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.
• Typically involves on-the-job training.
• Food Handler certification required.

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.
• Continuously required to talk and hear.
• Frequently required to use fine finger movements (ex. sorting and typing) or strenuous finger or hand movements.
• Frequently required to bend, kneel, squat, or stoop.
• Frequently required to push, pull, maneuver or lift objects up to 40 lbs.
• 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 extreme heat 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.