Food Service Clerk

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.
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 stocking, wrapping, and clean-up
Perform other duties as requested or required by management
Must be 18 years of age or older
Ability to work in fast-paced, but efficient and controlled manner
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 read, write and complete company forms for sales reporting purposes
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 accept supervisory coaching related to performance, work habits and attitude
Must maintain a current Food Safety certification
Ability to function as a team member and get along with others
This job description is intended to provide a high-level of general requirements for this position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure proper operations.
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