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Deli /Seafood / Food Service Clerk

Summary: Position is responsible to respond to customers; assist other staff; clean and sanitize department; operate scale, slicer; properly fill and rotate product; operate cash register
ESSENTIAL FUNCTIONS
Deli Clerk activities: 85 percent of time
Assists customers
Stocks and rotates product
Inspect deli products for freshness
Faces merchandise in the department
Operates meat slicer
Operates merchandise scale
Operates stove/ovens/fryer
Other activities: 15 percent of time
Climbs ladders/stair tower to reach stock
Takes orders
Builds displays
Packages items for sale
Cleans/sanitizes department, back room and cooler/freezer
Changes fryer oil
Requirements
ACTIVITY, KNOWLEDGE, AND SENSORY REQUIREMENTS
Physical Requirements:
Standing with walking is required for entire shift (not including breaks)
Bending is required approximately 35% of the shift to reach merchandise from carts, to reach product in display cases and to stock
Crouching is required approximately 30% of the shift to lift merchandise to stock in the store
Push and pulling carts with product is required approximately 20% during the shift
Normal physical strength to handle up to 20-pound object, frequently -- cased merchandise weighing up to 65 lbs is lifted occasionally
Above normal coordination, including eye-hand, hand-foot
Above average endurance
Above average dexterity of hands and fingers with above average repetition
Above average coordination, including eye-hand
Sight with ability to distinguish color; perception of sound is required
Knowledge Requirements:
A positive customer service attitude & pleasant personality, effective memory skills, excellent hand eye coordination, dependability, ability to follow directions & a strong willingness to learn.
Mental effort
Above average concentration/intensity
Above average memory, taking into consideration the amount of merchandise
Above average time pressure
Communication
Normal verbal communication
Normal written communication
Normal nonverbal communication
Must be 18 years of age or older
Average Hours Per Week: 24 ? 39 hours per week
Hours Employee Must Be Available: 5 a.m.-- 11 p.m., Monday thru Sunday
Work environment: Normal exposure to weather and temperature extremes. Exposure to cooler and freezer do not exceed 1 hour at a time.

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