Deli Clerk

Summary: The Deli Clerk reports to the Deli Manager and is responsible for providing excellent customer service by

greeting, responding to questions and serving customers to the highest standards of product freshness and sanitation.

Essential Sales Duties and Responsibilities

• Selecting and packaging products ordered by customers and ensuring that all food offerings are available for customer purchase at assigned times.
• Provide excellent customer service in all interactions by being courteous, knowledgeable and responsive to customer needs.
• Operating cash registers, meat and cheese slicers, fryers, ovens, microwaves, cutting tools, scales and a variety of other deli equipment as needed.
• Dynamically sell product by providing customers with information needed to make product related decisions and encourage sales.
• Follow all standard deli procedures and preparation methods as described by management.
• Maintain par level sheets to ensure successive shifts are prepared upon arrival.
• Manage product storage, maintenance and rotation activities to minimize damages or spoilages.
• Accurately weigh and measure ingredients according to established recipes.
• Prepare and cook all food products as dictated by the needs of the business and the direction of management.
• Ensure all food product meets specifications, procedures and quality standards, including strict observance of designated holding times and temperatures.
• Return food to the cooler when finished cooking.
• Code dates and rotate each product using the first in, first out (FIFO) method of rotation on all products including freezer, cooler, dry, prepared, etc.
• Receive, unload and stock all required food items.
• Effectively communicate with team and management on current food levels and preparation lists.
• Filter and clean all equipment at the designated times while following ALL guidelines of safety, including the use of provided safety equipment.
• Maintain a clean work area by practicing the 'clean-as-you-go' practice, while following all of the company and state mandated guidelines/procedures of sanitation and safety.
• Ensure floors remain free of obstacles, debris, and are kept dry.
• Maintain organization and cleanliness of the cooler.
• Ensure dish sink is set up to wash, rinse, and sanitize.
• Properly label all items and manage spoiled and expired product.
• Adhere to all company policies and procedures.
• Assisting in other duties as assigned.

Minimum Qualifications and Prerequisites

• Must be at least 18 years of age.
• High School diploma or GED preferred.
• Must be able to legally work in the United States.
• Must be able to interpret, understand and follow instructions and solve problems.
• Must demonstrate outstanding customer service skills.
• Must have a positive attitude and work well with others as a team member.
• Must have basic computer skills.
• Must be well organized and manage time well.
• Must be able and willing to cover shifts in the event of staff shortages.
• Must be able and willing to work as scheduled by management. Schedule must be flexible to include being available to work from 7:00 a.m. to 8:00 p.m. all days of the week.
• Continuously stand and walk on hard floors to/from the kitchen area, stock room, food preparation area the duration of a full shift (up to 8 hours).
• Frequently lift and stack 35 to 50 pounds of food and supply items from various heights to/from shelving, freezers, coolers, stock rooms, etc. Occasionally carry stock items up to 75 pounds from the stock rooms, coolers and freezers to other areas of the store.
• Occasionally, lift and carry up to 50 pound trash bags out of trash cans and into the outside dumpster.
• Occasionally climb a footstool or ladder to reach items located on stock shelves, in coolers, freezers, stock rooms.
• Frequently push or pull prep tables, filter machines, trashcans, brooms, mops, and mop buckets.
• Frequently stoop or squat to reach items on low shelves or on the floor.
• Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration, units, racks, drink dispensers, fryers, stoves and ovens.
• Continuously handle a variety of shapes and sizes and textures of items which include, but are not limited to, dairy products, produce, condiments, meat/poultry, bulk stock items, and paper work.
• Continuously use fingers to bilaterally prepare food, unload boxes, etc.
• Continuously communicate with and listen to guests, management, and other team members to ensure optimal performance.