Fresh Foods Clerk

About the Role

Assist customers by providing over-the-counter service and customer service throughout the Fresh Foods department. Operate and maintain the fresh food production areas (Deli/Seafood/Pizza), prepare these areas for sales, fry food, operate the rotisserie oven, and prepare ready-to-bake/baked pizzas. Receive inventory, verify receipt of ordered product, and stock in designated areas. Consistently provide friendly, courteous service to internal and external customers. Generally works 6-8 hour shifts between 5:00 am and 10:00 pm.

Key Responsibilities

• Welcome, engage, serve, and thank customers. Maintain an atmosphere of friendly, enthusiastic customer service.
• Take orders, answer questions, and perform suggestive selling.
• Prepare, stock, display, straighten, and rotate product in fresh food areas.
• Prepare production items according to recipes, food safety procedures, and/or specified cooking times.
• Handle frozen product.
• Inspect all product for quality and freshness.
• Prepare cases by putting product in fresh pans, rotating product, putting product back, and filling.
• Place proper signage on all products, including pricing, description, code dating, and COOL information.
• Clean and maintain department equipment such as fryers, slicers, etc. by breaking down and reassembling equipment, operating dishwashers, and hand washing dishes.
• Maintain a clean and sanitary department by washing parts, tables, and wrapping stations; taking trash and paper to balers; cleaning floors and coolers; cleaning and maintaining glass display counters.
• Receive inventory, stock, verify receipt of ordered product and orders.
• Follow strict sanitary guidelines and complete associated records.
• Understand and follow all food safety procedures and requirements.

Requirements & Tech Stack

Ability to:

• Work varied shifts in a 24/7 operation; including night, weekends and holidays.
• Communicate (hearing & speech) effectively with customers.
• Conduct visual inspections, read and follow production guides, recipes and product labels, log production quantities, temperature readings, etc. on proper forms.
• Perform basic math (add, subtract, divide and multiply) and compute weights and measures.
• Perform duties with mental alertness involving potential hazards with respect to related procedures, equipment (e.g., knives) and work aides.
• Complete training course and meet minimum time standards of productivity and accuracy.
• Wear hair net, beard net and gloves and other personal protective equipment as required.
• Use cleaning chemicals and handle related food products.
• Stand, walk and move rapidly for extended periods of time.
• Bend, stoop, twist, turn and reach over the counter and in tight areas frequently.
• Lift up to 50 lbs. occasionally and reach, push and pull racks.
• Handle refrigerated goods (-20°F to 28°F).
• Work around machinery emitting heat (400°F rotisserie and 325°F hot shortening).
• Must be 16 years of age or older.
• Perform primary duties efficiently and accurately.

Additional Requirements

• Food Handlers Certification (Per State Laws)

Machines And Equipment Operated

• Cash Register
• Film over wrapper, digital scales
• Knives and other kitchen utensils
• Electric Slicers
• Deep fryers, ovens
• Oil filtering machine
• Dishwasher
• Trash compactor
• Cardboard bailer
• Hand, pallet jack
• Conveyor ovens