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SUMMARY

Butcher Shop Meat clerks work within the meat department are responsible for weighing, wrapping and pricing meat for customers. Meat clerks work directly with customers, and must have great customer service skills.

  

ESSENTIAL DUTIES AND RESPONSIBILITIES

Providing customers with helpful, friendly, and prompt serviceDepartment sales growth with suggestive salesMaintains NFI sanitation and refrigeration standardsPrepares and displays product quality and appearanceProduct knowledge (cooking methods-recipes-signature items)Performs opening and closing procedures to NFI standards with respect to sanitation, display and handling responsibilities.Maintains ordering and receiving standards by communication and follow through with department managerFollows all store and department policies and proceduresFollows all safety policies and procedures; is a safety role modelOther duties as assigned by supervisor

 

KEY ATTRIBUTES

Passion for the productFriendly & Sales MindedGenuinely enjoys taking care of customerAbility to prioritize and multi taskCommunication SkillsDetailed OrientedSelf motivatedFood knowledge, enjoys foodAbility to work in a fast paced environment

                                                                                                                              

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities.

 

EDUCATION and/or EXPERIENCE

None required

 

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Write routine reports and correspondence. Speak effectively before groups of customers or Associates of organization.

 

MATHEMATICAL SKILLS

Basic math concepts (addition, subtraction, division, multiplication, and percentages), weights and measures

 

CERTIFICATIONS, LICENSES, REGISTRATIONS

Food Handler’s Certification as required by State Law provided at store level

 

RECOMMENDED EQUIPMENT

Slip resistant shoes with closed toe and heelHairnets/HatsSafety CutterPallet jackLadderStepladderUniform per store policyAssociates may be required to use standard meat equipment including, but not limited to,KnivesSlicersGrindersMeat wrapper

PHYSICAL DEMANDS 

       Regularly (Over 2/3 of the time)

StandWalkUse hands to finger, handle, or feelReach with hands and armsCommunicate with associates and customersLift and/or move up to 25 pounds

 

Frequently (Between 1/3 to 2/3 of the time)

StoopKneelCrouchLift and/or move up to 50 pounds         

       

       Occasionally (Less than 1/3 of the time)

SitClimbBalanceOverhead liftingTaste or SmellCrawlLift and/or move up to 75 pounds

Vision

CloseDistanceAbility to adjust focusAbility to distinguish colorsPeripheralDepth perception

 

WORK ENVIRONMENT 

Regularly

Wet or humid conditionsWork near moving mechanical parts

Occasionally

Extreme coldRisk of electrical shockToxic or caustic chemicals

 

NOISE LEVEL

Regularly

Moderate

 

 

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.                                                     

**Position requirements may vary by store location