Summary:Food Service Clerks first and foremost are responsible for guest relations and satisfaction. He/She will perform all deli processing, sanitation, safety and stocking procedures on all deli products as outlined by company and directed by Food Service Manager.Key Responsibilities:
- When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest
- Follow daily work schedule as assigned by management
- Perform deli duties in accordance with company guidelines to ensure proper handling for guest safety, convenience and value
- Ensure proper food safety and sanitation procedures are performed
- Food Safety is a top priority and all procedures must be followed at all times
- Maintain and adhere to all sanitation guidelines and expectations from the managers
- Perform deli duties such as restocking supplies, wrapping, and clean-up
- May perform stocking duties such as unloading trucks, lifting, stocking and rotating product
- Perform other duties as requested or required by management
Key Requirements:
- Must maintain a current Food Handler certification
- Ability to work in fast-paced, but efficient and controlled manner
- Ability to work for periods of up to 8-10 hours in a cool atmosphere (controlled atmosphere for sanitation purposes)
- Ability to work within a freezer for 15 minutes
- Ability to safely operate job related equipment such as slicers, mixers, ovens, food processors, and other commercial kitchen equipment
- Ability to perform all physical aspects of the deli clerk duties, including but not limited to standing, bending, lifting, squatting, climbing and walking
- Ability to lift to items weighing up to 60 lbs. to a height of 4 feet
- Ability to lift up to 80 lbs. and reach overhead when assigned to unload trucks
- Ability to accept supervisory coaching related to performance, work habits and attitude
- Ability to function as a team member and get along with others