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