Deli Clerk

DELI CLERK Organic Roots requires all of their Deli Clerks to be friendly, helpful, and knowledgeable in all areas of the Deli.
Customer service is essential in meeting customer needs and meeting the Deli Department goals.
Responsibilities: 1.
Deli Counter a) Fill customer orders in prompt, friendly, courteous manner.
b) Offer tastes, samples, and suggestions for purchase and ways to prepare products.
c) Report customer suggestions, comments and complaints to Deli Manager.
d) Stock Food Service displays fully to give feeling of abundance.
Ensure freshness by rotating, keeping batches separate by date.
e) Label or sign items with price and ingredients where appropriate.
f) Operate and maintain scales.
g) Assist customers with product questions and special orders.
2.
Department Maintenance a) Pull short-date items and properly record as per Organic Roots policy.
b) Maintain deli cases, displays, fresh food bars, soups, prep and storage areas in sanitary and orderly condition, following established procedures.
Clean up spills.
c) Follow food safety and sanitation regulations maintaining correct temperatures cooking, cooling and storing according to CURFFL and HACCP.
d) Alert Deli Manager to low inventories or out-of-stocks of deli products and supplies.
e) Use department equipment safely and advise Deli Manager of equipment repair needs.
f) Carry out established opening and closing procedures.
g) Fill out inter-department and inter-store transfer paperwork completely and accurately.
h) Follow established guidelines when using knives.
i) Assist in monthly case defrosting and cleaning.
j) Assist in stocking and facing of all food service cases.
3.
Food Preparation a) Following specifications of Manager, prepare assigned items.
b) Maintain proper storage and labeling procedures.
c) Prepare pre-packed products and stock in deli cases as assigned.
d) Prepare trays for catering orders, as needed.
4.
Deli Displays a) Maintain attractive department displays for entire Deli Department; ensure all displays are fully stocked, rotated to ensure freshness and give an appearance of abundance.
b) Assist in executing promotions and specials as assigned.
5.
Catering a) Receive and price catering orders from customers.
b) Support FS Manager to ensure regular communication with catering customers.
c) Ensure that catering orders are scheduled for production.
d) Oversee successful completion of catering orders to meet customer specifications.
· Follow established procedures to ensure proper billing and payment.
6.
Personnel a) Assist in training staff as assigned.
b) Follow Food Service dress code.
7.
Perform other tasks assigned by Department Manager a) Place orders for department supplies, ingredients and specialty products as assigned.
b) Attend department meetings.
c) Become familiar with products and locations of items in store in order to assist customers with questions.
8.
Additional Shift Lead Responsibilities a) In absence of management, cover responsibilities.
b) Assist in inventory counts.
c) Oversee shift checklists and break schedule.
d) Act as liaison between management and staff.
e) Ability to communicate clearly.
f) Take on additional tasks as assigned by Deli Manager.
9.
Physical Demands a.
Standing, walking, reaching, bending, twisting, ability to carry/lift 50 lbs.
b.
Repetitive Action – Slick meats/chesses, prepare/wrap chesses, sandwiches, and other Deli products, stock display case and rotate product, unload deli delivery, operate and clean all Deli equipment and tools.
c.
May be required to work inside refrigeration unit.
d.
Safety Risk Factors – Twisting, slippery floor surfaces, hot equipment, hazardous cleaning solutions, operation of Deli Department equipment (slicer, knives, scales, shrink film wrapper, steamer, and pressure washer.
QUALIFICATIONS Foodservice experience desirable.
Possess desire to work with the public and provide excellent customer service.
Ability to project friendly, outgoing personality.
Ability to work as positive member of Deli Team in a fast-paced environment.
Ability to handle multiple demands.
Familiarity with natural food, nutrition and food sensitivities helpful.
Able to stand for two or more hours at a time.
Basic math skills required.
Must be 18 years of age in order to operate equipment.
Willingness to work with meat.
Ability to lift 50 lbs.
Manual dexterity with hazardous equipment.
Able to understand written and spoken English Willingness to work with sanitizers and cleaners.
This position description does not promise or imply that the functions listed are the only duties to be performed or that the position may not change or be eliminated.
Employees are always expected to follow their supervisors’ instructions and to perform the tasks requested by their supervisors.