Carlisle, KY

Saver Group, Inc.

Job Description – MEAT CLERK

Reports to: Meat Manager Hourly Position

Note: This document describes the major responsibilities of the Saver Group Meat

Clerk. Management reserves the right to assign other duties as required to ensure efficient store operations.

General Qualifications:

• Customer service orientation, friendly personality.

• Experience in wrapping meat, grinding hamburger, working up chicken, working lunch meat.

• Strong work ethic.

• Ability to self-start to complete work requirements.

• Ability to get to work at assigned starting times & complete assigned shifts.

• Desire to develop skills and grow in the job and into other jobs.

Essential Functions/Job Responsibilities:

• Customer Service – Meet customer needs with a smiling face and remember that the customer always comes first. Always make our customers know that they are important and special to us. Handle all customer questions and concerns.

• General Responsibilities – Assist the Meat Manager in operating the meat department according to Saver Group, Inc. policies.

 Follow Saver Group’s company policies,

 Pay close attention to the cell phone policy, tobacco usage policy, and dress code.

 Always use and/or wear provided safety protection devices.

 Ensure that meat department safety policies and procedures are being followed at all times. No horseplay.

 No open food or drinks are allowed in the meat department.

• Meat Department Responsibilities (Daily):

 Turn on all case lights and check for out-of-stocks.

 Pull any distressed meat from fresh meat case and dispose of properly

(mark down, reduce or trash).

 Restock any out-of-stocks with fresh meat having priority.

 Fill fresh meat case, lunchmeat and frozen meat as needed. Properly rotate fresh meat case and fresh meat cooler. Ensure that proper rotation is being followed in cases as well as coolers and freezers.

 Check all cases, coolers, and freezers for proper refrigeration.

 Clean meat department to Health Department and Saver Group standards.

 Ability to break down equipment for cleaning.

 Grind hamburger, fill out grinding logs.

 Check and monitor all price tags and signs.

 Signs should not be discolored, torn, or creased.

 Ensure that proper cleaning procedures are being followed at all times.

 Wrap product as needed.

 Make sure price changes are completed and new price tags are on all products.

 Check out with manager on duty at the end of your shift to ensure Saver

Group’s cleaning and stocking standards are met.

Environmental Conditions/Physical Requirements

• Lift product boxes and equipment up to 50 lbs. (Required) Team lift heavier products.

• Carry product to sales floor. (Required)

• Work daily with wrapping machines.

• Extremely busy periods accompanied by slow periods; meat department employees are expected to be working at all times.

• May be required to be on one’s feet for extended periods of time.

• Regular work in both coolers and freezers; temperature extremes in working environment.

• Continuous cleaning of cutting room required.

• Exposure to cleaning chemicals.

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