Food Service Clerk

Summary:

Food Service Clerks first and foremost are responsible for guest relations and satisfaction. He/She will perform all deli processing, sanitation, safety and stocking procedures on all deli products as outlined by company and directed by Food Service Manager.

Key Responsibilities:

• When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest

• Follow daily work schedule as assigned by management

• Perform deli duties in accordance with company guidelines to ensure proper handling for guest safety, convenience and value

• Ensure proper food safety and sanitation procedures are performed

• Food Safety is a top priority and all procedures must be followed at all times

• Maintain and adhere to all sanitation guidelines and expectations from the managers

• Perform deli duties such as restocking supplies, wrapping, and clean-up

• May perform stocking duties such as unloading trucks, lifting, stocking and rotating product

• Perform other duties as requested or required by management
  

Key Requirements:

• Must maintain a current Food Handler certification

• Ability to work in fast-paced, but efficient and controlled manner

• Ability to work for periods of up to 8-10 hours in a cool atmosphere (controlled atmosphere for sanitation purposes)

• Ability to work within a freezer for 15 minutes

• Ability to safely operate job related equipment such as slicers, mixers, ovens, food processors, and other commercial kitchen equipment

• Ability to perform all physical aspects of the deli clerk duties, including but not limited to standing, bending, lifting, squatting, climbing and walking

• Ability to lift to items weighing up to 60 lbs. to a height of 4 feet

• Ability to lift up to 80 lbs. and reach overhead when assigned to unload trucks

• Ability to accept supervisory coaching related to performance, work habits and attitude

• Ability to function as a team member and get along with others