Butcher Block Clerks are first and foremost responsible for guest relations and satisfaction. He/She will maintain a clean and well-stocked service counter, preparation area including storage vaults, supply area, and wrapping equipment as set forth by management.
Key Responsibilities:
When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest
Clean and sanitize the seafood area in order to ensure the integrity of the products offered and to protect the safety of the guests
Keep the service counter stocked while using proper rotation procedures
Wrap products in a consistent and efficient manner
Label products accurately, making sure the price and weight is correct
Ensure that the products are kept fresh and safe for the guests
Follow daily work schedule as assigned by management
Follow management guidelines in respect to filling and maintaining fresh meat counter
Perform any other duties as requested or required by management
Key Requirements:
Must be 18 years of age or older
Ability to work in a fast-paced, but efficient and controlled manner
Ability to perform all physical aspects of the meat cutter duties, including but not limited to standing, bending, lifting, squatting, climbing and walking
Ability to lift to a height of 4 feet, items weighing up to 100 lbs. on a regular basis
Ability to read, write and complete company forms for sales reporting purposes
Ability to work for periods of up to 8-10 hours in 50 degree temperatures (controlled atmosphere for sanitation purposes)
Ability to accept supervisory coaching related to performance, work habits and attitude
Ability to function as a team member and get along with others