Deli Clerk

**identifyingJOB TITLE**: Chef’s Kitchen Clerk **DEPARTMENT**: Chef’s Kitchen

**PURPOSE**:
Provides direct, prompt, efficient and friendly customer service. Interacts with customers for their immediate selection of various fresh and pre-packaged meats, cheeses, salads, and hot foods from the Service Deli and
Pre-Packaged Deli departments. Slices or cuts, weighs, wraps, and prices products for sale. Handles food in a safe manner and ensures the work area is always clean, sanitary, fresh, and full.

**WORKING RELATIONSHIPS**:
**Accountable and Reports to**:Store Director, Asst. Store Director, Person-In-Charge, Chef’s Kitchen Manager

**PRIMARY JOB FUNCTIONS**:

- Provides prompt, efficient and friendly customer service by exhibiting caring concern and patience in all customer interactions and treating customers as the most important people in the store.
- Smiles and greets customers in a friendly manner, whether the encounter takes place in the associate’s designated department or elsewhere in the store.
- Genuinely thanks each customer and invites them back.
- Assists customers by: (examples include) o escorting them to the products they’re looking for o securing products that are out of reach o loading or unloading heavy items o making note of and passing along customer suggestions or requests o performing other tasks in every way possible to enhance the shopping experience.
- Answers the department telephone promptly when called upon, and provides friendly, helpful service to customers who call.
- Takes customer orders at the deli counter, slices, weighs, dates, wraps, and prices/labels all products.
- Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment.
- Reviews customer orders for the day and processes accordingly.
- Understands and practices proper sanitation procedures and ensures the work area is always clean and neat.
- Reviews the status and appearance of products for freshness, rotating products on display for sale and in reserve areas.
- Monitors temperatures of all hot and cold units for proper holding procedures.
- Ensures proper merchandising of product by understanding schematics, merchandising of advertised items, proper signage procedures, and meeting customer demands.
- Ensures that adequate supply is ready and on hand and follows a production list.
- Prepares, finishes, and replenishes product in the Service Deli and Pre-Pack Department as necessary.
- Checks in product, puts product away, and may review invoices.
- Cleans all department utensils, equipment, merchandising tables and cases, food preparation surfaces, floors, doors, walls and storage areas according to sanitation schedule and standards.
- Removes trash in a timely manner.
- Disassembles and flattens packing boxes and loads disassembled boxes into the baler.
- Ensures all areas of the department are organized according to “5S” standards.
- Completes all daily record keeping and documentation required by Company, Store Director or Chef’s

Kitchen Manager.
- Maintains strict adherence to department and company guidelines related to personal hygiene and dress.
- Adheres to all company policies, procedures, Safety and Sanitation regulations, and individual store guidelines.
- Reports to work when scheduled and on time.

Updated 6/2011
- Responsible for proper inventory control through pricing, labeling, stocking, dating, and maintaining EOE accuracy.
- Ensures that all food is handled in accordance with local health department regulations.
- Protects associates and customers by removing potential hazards from the sales floor in a timely manner.

**SECONDARY JOB FUNCTIONS**: (These are considered occasional in nature)
- Updates price changes as needed in scales, on shelves and displays.
- Changes labels and reloads supplies in department.
- Assists in other areas of store as permitted by Collective Bargaining Agreement(s).
- Performs other job related duties and special projects as required.

**SKILLS AND ABILITIES REQUIRED TO PERFORM JOB**:

- Must be able to solve arithmetic calculations involving fractions, decimals and percentages.
- Must have the ability to solve practical problems and deal with multiple variables as they are presented.
- Must be able to understand and follow written, verbal or demonstrated instructions; write indentifying information; request supplies orally or in writing.
- Visual requirements include clarity of vision at a distance of more than 20 inches and less than 20 feet, color vision, depth perception and field of vision.
- Must have the ability to handle refrigerated and frozen levels of temperature when retrieving product from cooler or freezer
- Must be able to participate in the preparation of salads, sandwiches, rotisserie chicken, fried chicken, fried fish, etc.
- Must be able to safely operate a slicer, rotisserie oven and fryer.
- Must be able to work shifts varying in length and times, including nights, weekends and holidays.

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