Food Service Clerk

Food Service Clerks 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 the company and directed by the Food Service Manager.

Key Responsibilities:

• When a guest enters the area or department, the first responsibility is to acknowledge, greet, and engage that guest.
• Follow the 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 a 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 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.