Deli Clerk

Description

Department: Deli/Kitchen

Reports To: Prepared Foods Manager

FLSA: Non-Exempt

Hours: Full-time hourly position. Normally scheduled to work approximately 40 hours per week. Schedule may include mornings, evenings, weekends, and holidays based on department and operational needs.

Pay Grade: 1

Job Summary: Prepares high-quality foods for prompt service at the Deli Counter and maintains fresh, stocked, and accurately labeled Grab & Go offerings.

Customer Service & Internal Service Basics for All Staff:

• Provide excellent customer service to our shoppers, making the customers’ needs a top priority whenever on the sales floor or answering the phone.
• Share information with our shoppers about co-op happenings, educational opportunities, and the benefits of co-op ownership.
• Provide excellent internal customer service to all staff members, maintaining a positive attitude toward self and others.
• Help create a work environment that is cooperative, fun, productive, and safe, and that focuses on solutions.

I. Essential Duties & Responsibilities:

Deli Counter & Customer Service

Purpose: Provide prompt, friendly service while preparing customer orders accurately and maintaining a welcoming Deli Counter.

• Greet and assist customers with made-to-order sandwich selections.
• Prepare and serve fresh smoothies as ordered by customers.
• Offer tastes, samples, product information, and suggestions to assist customers with product selections.
• Report on customer suggestions, comments, and complaints to the Prepared Foods Manager.
• Maintain department announcement boards as assigned.

Food Preparation & Grab & Go

Purpose: Prepare, package, stock, and present high-quality deli foods in accordance with established department procedures.

• Prepare pre-made sandwiches and stock the Grab & Go cooler.
• Slice, package, price, and stock meats for the Grab & Go cooler.
• Prepare food materials in advance for sandwich and smoothie production according to established prep lists.
• Assist with catering orders as assigned.
• Keep Deli display cases fully stocked, organized, and appealing to customers.

Product Quality, Rotation & Labeling

Purpose: Maintain product freshness, accurate labeling, and proper handling of Deli inventory.

• Rotate old and new inventory and keep product batches separated by date to maintain freshness.
• Ensure products are properly labeled with product descriptions, prices, ingredients, and other required information as assigned.
• Remove soon-to-expire, slow-moving, or low-quality products from selling areas; record and dispose of merchandise according to Co-op policies and procedures.
• Follow manufacturer and department safety, storage, and labeling procedures when handling or storing products.
• Participate in periodic inventory counts.

Sanitation, Food Safety & Department Operations

Purpose: Maintain a clean, sanitary, safe, and organized food-service environment.

• Maintain Deli counters, display cases, food-preparation areas, utensils, and equipment in a clean and sanitary condition in accordance with department standards and applicable health regulations.
• Follow daily, weekly, and monthly department cleaning lists as instructed by department leadership.
• Remove trash promptly and complete sweeping and mopping as part of opening and closing procedures.
• Complete established opening and closing procedures.
• Inform the Prepared Foods Manager of equipment repair and replacement needs.
• Perform other duties as assigned.

II. Customer Service

Purpose: Provide exceptional service to customers and fellow employees while professionally representing the Co-op.

• Assist customers promptly, courteously, and professionally.
• Demonstrate professionalism, teamwork, and respect in all interactions.
• Support the Co-op’s mission by providing excellent internal and external customer service.

Respond appropriately to customer questions and direct concerns to the Prepared Foods Manager when necessary.

III. Maintenance, Safety & Security

Purpose: Promote a safe, secure, sanitary, and well-maintained work environment while supporting efficient store operations.

• Follow all Co-op safety, sanitation, food-handling, and safety-work policies and procedures.
• Use deli equipment, knives, slicers, cleaning supplies, and chemicals safely and according to established procedures.
• Report food-safety, equipment, maintenance, or security concerns promptly to department leadership.
• Assist other departments as operational needs require.
• Understand and fulfill the Co-op’s Core Responsibilities, including customer service, communication, teamwork, mission integration, professionalism, and accountability.
• Maintain reliable attendance and flexibility to work evenings, weekends, holidays, and additional hours as operational needs require.

Requirements

Essential Mental Requirements & Competencies

To perform this position successfully, an employee should demonstrate the following competencies.

Problem Solving

• Identify problems and resolve issues promptly and effectively.
• Exercise sound judgment when addressing customer orders, product quality, labeling, sanitation, food-safety, and routine operational issues.

Customer Service

• Provide courteous, professional service to customers, vendors, and coworkers.
• Respond promptly to requests for assistance.
• Handle challenging situations calmly and professionally.

Communication

• Communicate clearly and professionally with coworkers, vendors, and management.
• Share information accurately and promptly.
• Work collaboratively across departments.

Adaptability

• Adapt to changing priorities and workloads.
• Effectively manage competing demands and unexpected situations.

Attendance & Dependability

• Maintain regular attendance and punctuality.
• Follow established procedures and management direction.
• Complete assignments within established timeframes.
• Notify management promptly when issues may affect assigned responsibilities.

Quality & Productivity

• Perform work accurately and thoroughly.
• Maintain productivity while following established procedures.
• Continuously seek opportunities to improve efficiency and work quality.

Minimum Qualifications

To perform this position successfully, an individual should possess the following knowledge, skills, and abilities. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.

Communication Skills

• Read, understand, and follow written and verbal instructions.
• Communicate effectively with customers, vendors, and coworkers.
• Maintain professional written and verbal communication.

Mathematical Skills

• Perform basic arithmetic needed for quantities, pricing, weights, measurements, and routine food preparation.
• Accurately read and verify product labels, prices, quantities, and inventory counts.

Reasoning Ability

• Apply sound judgment when resolving routine customer-service, food-preparation, product-quality, and sanitation issues.
• Recognize problems or discrepancies and report or recommend appropriate corrective action.

Food Safety & Experience

• Previous deli, kitchen, food-service, or related experience preferred but not required.
• Bilingual Spanish skills preferred but not required.
• Obtain and maintain required food-handler certification.
• Follow established food-safety, sanitation, storage, allergen, and labeling procedures.
• Ability to multitask and remain flexible to changing business needs.

Equipment Skills

• Safely use knives, deli slicers, food preparation equipment, scales, cleaning equipment, and other tools required for the position.
• Follow required safety procedures and use appropriate protective equipment when working with cleaning supplies and chemicals.

Essential Physical Requirements

Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of this position.

Physical Demands

• Frequently stand, walk, bend, kneel, stoop, reach, and perform repetitive motions for extended periods of time.
• Frequently use hands and arms to prepare, package, stock, label, and handle food products, utensils, and equipment.
• Frequently lift, carry, push, and pull items weighing up to 50 pounds.
• Occasionally move heavier or awkward items with appropriate equipment or assistance.
• Frequently communicate verbally and hear conversations in a food service and retail environment.

Vision Requirements

• Close vision
• Distance vision
• Peripheral vision
• Depth perception
• Ability to read product labels, ingredient information, dates, prices, prep lists, and food-safety documentation accurately.

Work Environment

The work environment described below is representative of the conditions encountered while performing the essential functions of this position.

Working Conditions

• Frequent work in food preparation, Deli Counter, and retail sales-floor environments.
• Exposure to refrigerated and freezer environments and varying kitchen temperatures.
• Occasional exposure to wet or humid conditions, fumes, airborne particles, and cleaning chemicals.
• Moderate to occasionally loud noise levels associated with kitchen, deli, and retail operations.
• Frequent interaction with customers, vendors, and employees throughout the workday.

Disclaimer

The duties, responsibilities, qualifications, skills, physical requirements, and working conditions described in this job description are intended to describe the general nature and level of work performed by employees in this position. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications.

The Dill Pickle Food Co-op reserves the right to modify, interpret, or revise this job description at any time to meet the organization's operational needs. Employees may be assigned additional responsibilities or duties such as business needs, organizational priorities, or working conditions require.

Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of this position.

Employee Acknowledgement

I acknowledge that I have received, reviewed, and understood this job description. I understand the essential functions, responsibilities, qualifications, physical requirements, and performance expectations associated with this position.

I understand that this job description is not intended to be a complete list of all duties and responsibilities, and that my job duties may change based on the Co-op's operational needs.

I further acknowledge that I am able to perform the essential functions of this position, with or without reasonable accommodation.