Meat Service Counter Clerk, Part-Time

PRIMARY RESPONSIBILITY
The primary responsibility of a Meat Counter Clerk is to ensure customer satisfaction by properly preparing, packing, pricing and displaying various prepared meat, pork, and poultry products, while following the Department of Health sanitation guidelines. A Meat Counter Clerk also increases customer loyalty by assisting all customers with courteous, pleasant, patient service and treatment. JOB DESCRIPTION
ESSENTIAL DUTIES
You MUST perform the following duties regularly and up to company standards:
 Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers.
 Prepare, pack, price, and display efficiently, various prepared meat, pork, and poultry products.
 Prepare various marinades and seasonings.
 Fill and maintain the quantity and quality of products in service showcase, as needed.
 Reduce or remove merchandise that is nearing or has reached an expiration date.
NON-ESSENTIAL JOB DUTIES
In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge.
 Assist Meat Wrappers with duties.
 Engage in suggestive selling and other sales techniques, including PA announcements.
 Ensure proper merchandising of products by making and displaying eye-appealing signage.
 Monitor the temperature of all showcases throughout the day.
 Order supplies as needed.
 Refill supplies (meat trays, plastic containers, etc.).
 Assist with freight.
 Answer incoming phone calls and assist the customer with their needs.
 Assist with monthly inventory.
 Sweep and pick up debris from sales floor area fronting showcases.
 Clean shelves and change matting in self-service showcases.
 Perform other duties as required.

CUSTOMER SERVICE EXPECTATIONS
All associates are required to provide our customers with “World Class Service” (with a local touch).
 GREET all customers (be friendly, smile and make face-to-face eye contact).
 HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.).
 Personalize the customer’s shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.).
 THANK all customers (show appreciation and offer a parting comment).
WORKING CONDITIONS
 Continuously work in a chilled room where it may be wet, noisy, and extremely cold, and with a strong smell of raw meat and seafood.
 Occasionally work on the sales floor to display products in showcases.
 Seldom work outdoors to receive freight, and discard of trash and boxes.
WORK HOURS
 Be available for work 7 days a week and holidays between 5:00 am and 8:00 pm
EQUIPMENT USE
 Frequently use meat trays and pricing machines to perform essential duties.
 Occasionally use telephone to order merchandise and assist customers and co-workers with requests; meat dolly and wrapping machine to prepare meat for sale.
 Seldom use pallet jack to receive freight; baler to compact cardboard boxes; dust pan, broom and cleaning solutions to perform cleaning duties; stock wagon to transport freight, boxes and trash.
SAFETY EQUIPMENT
 Continuously wear a back support belt when performing all job duties.
KTA SUPER STORES – PUAINAKO STORE
JOB DESCRIPTION – MEAT COUNTER CLERK
3 MeatCounter-FINAL June 10, 2014 Page 3
MENTAL, PHYSICAL AND COMMUNICATION DEMANDS
 MENTAL – Continuously need to concentrate well, be alert, and pay attention to detail to work safely, produce quality products, and provide excellent customer service; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate quantities and prices, in order to provide accurate quotes and cuts for customers, and reduce prices on items. Occasionally need to be able to remain calm, courteous and professional when handling various customer situations and complaints.
 PHYSICAL – Continuously need to stand, walk, handle, use fingers, corrected vision, good depth perception, eye-hand coordination, color vision, and a wide field of vision when performing all job duties, for the safety and satisfaction of co-workers and customers. Frequently need to lift and carry up to 40 lbs. when wrapping and pricing products. Occasionally need to bend and squat to pick up boxes and debris from floor or stock wagon; reach to stack foam trays and to retrieve products from rack; push and pull up to 100 lbs. to transport merchandise to display case and chill box using a meat dolly. Seldom need to lift and carry up to 50 lbs. and push and pull up to 1,000 lbs. to receive freight, and work at other locations when necessary.
 COMMUNICATION – Frequently need to listen, talk to, and understand supervisors, co-workers and vendors when doing all job duties; read specials list, PLU Code List, shelf tags and signs, product case labels, special orders, and messages from co-workers. Occasionally need to listen, understand, and talk to customers and assist them with their requests; write when taking customer orders and leaving messages for co-workers. Seldom talk to vendors and meet their requests when placing orders and receiving freight; read instructions on chemical and cleaning labels when cleaning prep room, to assure the safety of customers and co-workers.
QUALIFICATION REQUIREMENTS
Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing, and be able to work under minimal or no supervision.
Education and Experience: Knowledge of various cuts of meat and pork is preferred.
Age Restrictions:
 Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter and knife.
 Must be at least 18 years of age to clean, maintain, or operate, a band saw, hamburger machine, meat grinder, meat slicer, bone duster, meat tenderizer, automatic wrapper, freight elevator, trash baler, and any other power driven equipment.
 Must be at least 18 years of age, have a valid Driver License, and receive company certification to operate a forklift.

CHARACTER TRAITS AND PERSONAL WORK VALUES
 Personal Traits – To promote good working relationships with co-workers, customers and vendors.
o Have a friendly, cheerful, pleasant demeanor, characterized by a strong desire to please customers and co-workers and serve them well.
o Maintain a positive attitude toward work, vendors, co-workers, supervisors and customers.
o Be service oriented toward customers and fellow co-workers.
o Be a good listener, patient and understanding of vendors, customers and co-workers.
o Be honest and trustworthy. Use good judgment.
o Be neat and clean, in appearance and work habits.
 Work Habits – To promote a productive work environment.
o Greet, Help and Thank all customers.
o Handle vendor and customer complaints and concerns with tact.
o Maintain a good attendance record.
o Be punctual and committed to work when scheduled.
o Be focused on task and detail-oriented.
o Show initiative. Always keep busy. Be a self-starter.
o Be efficient and productive, while producing quality work.
o Be flexible, versatile, organized, methodical and conscientious.
o Be able to work under pressure and meet deadlines.
o Be able to follow work procedures and policies (e.g. safety and security practices).
o Create and maintain clean, safe and pleasant work environment for everyone.
o Be a team player and work well with others.