Lexington, KY

Saver Group, Inc.
Job Description – DELI CLERK

Reports to: Deli/Bakery Manager
Hourly Position

Note: This document describes the major responsibilities of the Saver Group Deli clerk.
Management reserves the right to assign other duties as required to ensure efficient store operations.

General Qualifications:

• Experience in food prep, cooking, and/or baking desired

• Customer service orientation, friendly personality.

• Excellent communication skills; willingness to teach employees.

• Ability to self start and complete work assignments. Strong work ethic.

• Desire to grow in the job/ with the company.

• Flexible in work schedule; may vary week to week.

Essential Functions/Job Responsibilities:

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

• Ensure freshness and quality through rotation of product throughout the department.

• Assist in training new personnel.

• Maintain food safety certifications required by Local or Government Agencies.

• Complete tasks as assigned by deli manager.

• Assist deli manager in maintaining prices as set forth by the meat merchandiser;
Prices should be verified from computer printout to signage weekly.

• Set up and maintain all displays.

• Follow all store requirements when checking in vendors.

• Wear rubber gloves and hats in areas required by Health Department.

• Maintain Daily Temperature Log for coolers and sales floor cases. Post daily outside coolers.

General Activities:

 Check temperature of refrigerated case and walk-in cooler.
 Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
 Prep items as assigned
 Measure and assemble ingredients and cook items according to recipes or instructions.
 Set steam table; Serve or ensure proper serving of food.

Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques.
Generate and complete paperwork on a timely basis.
 Document loss on shrink chart.
 Process enough packaged product to last until close.
 Store food properly and safely, marking date and item
 Clean prep station and sinks at the end of the day.
 Sweep and mop the prep area floor at the end of the day.

Receiving Deliveries:

Check the load against the invoice for proper billing.
 Report overages and shortages to the Store Manager .
 Inspect product for quality and condition. If you identify product that is not acceptable, report the problem with a completed credit request to the store manager.
Put load away in designated storage areas, maintaining proper rotation of the product.
Code date all product on the end of each box with the delivery date to assist in proper rotation.

Environmental Conditions/Physical Requirements:

Lift boxes and equipment up to 60 lbs.
 May be required to be on one’s feet for extended periods of time.
 Frequent Exposure to smoke, steam, high temperatures, humidity, extreme cold.
 Frequent contact/.immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.
 Frequent washing of hands.
 Hazards may include, but not limited to, cuts from knives, slipping, tripping, falls, and burns.
 Extremely busy periods accompanied by slow periods; deli workers are expected to be working at all times.

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