The Meat Cutter (Lead Clerk) is first and foremost responsible for customer relations and satisfaction. The Meat Lead Clerk is also responsible for ensuring the department maintains its cleanliness, safety and appeal to customers (may also assist other departments in these areas on occasions). Duties include all meat processing (cutting, packaging and merchandising), sanitation, safety, and stocking procedures on all products while removing expired products from displays. Most importantly, the Meat Lead Clerk will make all customers feel welcomed by acknowledging or greeting each customer and providing genuine, helpful, and respectful customer service.
SOME ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
- Orders, receives, and merchandises meat products following proper guidelines for merchandising, rotation, sanitation, pricing, mechanizing, and quality standards.
- Consistently replenishes products to ensure freshness and visibility.
- Maintains a working knowledge of all meat products as well as non-meat items throughout the store to respond to customers to ensure they get the products they want and need.
- Adequately accepts, orders, receives, prepares, packages, labels, displays, stocks, replenishes floor stock and inventories merchandise.
- Follows department procedures for processing known loss, invoices discrepancies, special orders, and transfers.
- Ensures accurate and sanitary product processing, packaging, labeling, dating, and pricing according to department procedures.
- Maintains department sanitation standards following proper guidelines and procedures for cleaning utensils, counters, sinks, cutting surfaces, walls, and floors.
- Creates and maintains an environment that enables customers to feel welcome, important, and appreciated by answering questions regarding products sold within the department and throughout the store by providing excellent customer service.
- Assists in inventory counts, storewide cleaning, and other projects as needed.
- Reinforces safety within the store by complying with safety procedures and identify unsafe conditions and notify store management or addressing the concern if appropriate.
- Practices preventive maintenance by properly inspecting equipment and notify appropriate department or store team leader of any items in need of repair.
- Ensures federal, state, local and La Montañita Food Cooperative regulations and standards for product freshness, safety, refrigeration, sanitation and weights and measures are being adhered to and met.
- Follows proper procedures for opening and closing.
- Maintains and updates as needed ServSafe® certification.
