Seafood Clerk

Summary:

Seafood Clerks are first and foremost responsible for guest relations and satisfaction. He/She will maintain a clean and well-stocked service counter, preparation area including storage vaults, supply area, and wrapping equipment as set forth by management.

Key Responsibilities:

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

• Clean and sanitize the seafood area in order to ensure the integrity of the products offered and to protect the safety of the guests

• Keep the service counter stocked while using proper rotation procedures

• Wrap products in a consistent and efficient manner

• Label products accurately, making sure the price and weight is correct

• Ensure that the products are kept fresh and safe for the guests

• Follow daily work schedule as assigned by management

• Follow management guidelines in respect to filling and maintaining fresh meat counter

• Perform any other duties as requested or required by management
  

Key Requirements:

• Must be 18 years of age or older

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

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

• Ability to lift to a height of 4 feet, items weighing up to 100 lbs. on a regular basis

• Ability to read, write and complete company forms for sales reporting purposes

• Ability to work for periods of up to 8-10 hours in 50 degree temperatures (controlled atmosphere for sanitation purposes)

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

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