Meat Clerk

Meat Clerk Position

The Meat Clerk creates a phenomenal shopping experience for Co-op customers by upholding the cooperative values and supporting the cooperative principles through exceptional customer service. This position works cutting, wrapping, and stocking fish, meat, and poultry as well as maintaining cleanliness and food safety standards. Most importantly, the Meat Clerk will make all our customers feel welcome by acknowledging or greeting each customer and providing genuine, helpful, and respectful customer service based on the ethical values of cooperatives.

Department: Meat

FLSA Status: Non-exempt

Reports To: Meat Manager

Union Status: Teamsters Local 150

Essential Duties and Responsibilities:

1. Uphold all Co-op policies, procedures and expectations.
2. Customer Experience: Exceed our customers' expectations for service and provide a welcoming environment for all people and all diverse backgrounds in accordance with the Co-op's customer service standards.
3. Model, provide, and ensure customers receive prompt, friendly and courteous services in a professional manner that markets our cooperative advantage.
4. Maintain a calm and friendly demeanor with all customers and in all situations.
5. Department Operations: Stock fish, meat, and poultry following proper guidelines for merchandising, rotation, sanitation, pricing, mechanizing, and organic quality standards.
6. Reorder products following the Meat department procedures.
7. Follow proper procedures for opening and closing.
8. Order products following proper procedures as directed by supervisor.
9. Take special orders from customers.
10. Maintain a working knowledge of Meat Department vendors and their products including how these suppliers meet our organic quality standards.
11. Maintain a working knowledge of department delivery schedules.
12. Receive orders, weigh in product, inspect for quality, record date received, and fill out receiving reports and other paperwork as needed.
13. Organize and maintain cleanliness of walk-in cooler and all work areas, rotating product and noting products that need to be ordered.
14. Take customer orders over the counter, help customers making selections, and suggest uses for products to customers.
15. Process customer orders following proper procedures for preparing and packaging products.
16. Maintain department sanitation standards following proper Good Organic Retailing Procedures (GORP) for cleaning utensils, counters, sinks, cutting surfaces, walls, and floors.
17. Other Duties: Assist in inventory counts, storewide cleaning, and other projects as needed.
18. Attend meetings and events as requested.
19. Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved.
20. Adhere to department dress code.
21. Demonstrate support for the cooperative values and principles daily.
22. Perform other duties and work in other departments as assigned.
23. Must be available to work hours based on the needs of the business and their department.
24. Maintain and update California Food Handler's Certification as requested by management.

Essential Qualifications:

1. Required Experience: Customer Service experience.
2. Language Ability: Read and Comprehend complex instructions, correspondence, and memos. Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds. Effectively present information in one-to-one and small group situations to employees and customers.
3. Math Ability: Add and subtract two digit numbers and multiply and divide with 10's and 100's mentally. Perform these calculations using units of U.S. currency and weight, volume, and distance measurements. Read and follow standard recipe. Measure, mix, and prepare raw ingredients according to company specifications and recipes.
4. Reasoning Ability: Apply common sense understanding to carry out detailed written or oral instructions. Deal with problems involving a few concrete variables in standardized situations. Prioritize work tasks, multi-task, and maintain focus.
5. Computer Skills: Use Email, website, and time clock software proficiently.
6. Education: High school diploma, GED, or equivalent certificate.

Desired Qualifications:

1. Previous experience handling different cuts of meat.
2. Previous customer service experience.

Essential Mental Requirements and Competencies:

• To perform the job successfully, an individual should demonstrate the following competencies:

1. Customer Service: Manage difficult or emotional customer situations. Communicate respectfully at all times. Respond promptly to customer needs. Respond to requests for service and assistance.
2. Attendance and Punctuality: Consistently report to work and arrive on time. Arrive at meetings and appointments on time.
3. Dependability: Respond to management direction. Commit to meeting department goals and expectations. Complete tasks on time.
4. Quality: Demonstrate accuracy and thoroughness. Look for ways to improve and promote quality. Apply feedback to improve performance. Monitor own work to ensure quality.
5. Quantity: Work quickly and accurately with a sense of urgency. Meet productivity standards. Strive to increase productivity.
6. Safety and Security: Use equipment and materials properly. Protect the safety of self, co-workers, and Co-op customers at all times. Report any potentially harmful equipment or situations to supervisors without delay. Report safety-related accidents and incidents to a manager immediately. Follow all company safety policies and procedures. Operate equipment properly and in a safe manner that will not lead to injury of self or others. Follow all safe food handling guidelines as required by local, state, and federal law.

Essential Physical Requirements:

1. Frequent Physical Demands: Stand for extended periods of time. Use hands to grasp, handle, and feel. Reach with hands and arms. Walk, climb, balance, stoop, squat and kneel. Lift and move up to 30 pounds. Talk and hear.
2. Occasional Physical Demands: Lift and move up to 50 pounds.
3. Specific Vision Ability: Close vision, distance vision, peripheral vision, and depth perception.

Work Environment:

1. Frequent exposure: Cold to hot, and wet or humid conditions (weather and non-weather). Standing on cement floors for extended periods of time. Fumes or airborne particles ranging from natural to chemical. Hand washing and wearing disposable gloves. Work with knives and other tools including plastic and metal. Work with various cleaning products including bleach. Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non-animal products. The noise level in the environment is usually moderate to loud.