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SUMMARY

Butcher Shop Meat clerks work within the meat department are responsible for weighing, wrapping and pricing meat for customers. Meat clerks work directly with customers, and must have great customer service skills.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Providing customers with helpful, friendly, and prompt service
• Department sales growth with suggestive sales
• Maintains NFI sanitation and refrigeration standards
• Prepares and displays product quality and appearance
• Product knowledge (cooking methods-recipes-signature items)
• Performs opening and closing procedures to NFI standards with respect to sanitation, display and handling responsibilities.
• Maintains ordering and receiving standards by communication and follow through with department manager
• Follows all store and department policies and procedures
• Follows all safety policies and procedures; is a safety role model
• Other duties as assigned by supervisor

KEY ATTRIBUTES

• Passion for the product
• Friendly & Sales Minded
• Genuinely enjoys taking care of customer
• Ability to prioritize and multi task
• Communication Skills
• Detailed Oriented
• Self motivated
• Food knowledge, enjoys food
• Ability to work in a fast paced environment

SUPERVISORY RESPONSIBILITIES

• This position has no supervisory responsibilities.

EDUCATION and/or EXPERIENCE

• None required

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 
• Write routine reports and correspondence. 
• Speak effectively before groups of customers or Associates of organization.

MATHEMATICAL SKILLS

• Basic math concepts (addition, subtraction, division, multiplication, and percentages), weights and measures

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Food Handler’s Certification as required by State Law provided at store level

RECOMMENDED EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Hairnets/Hats
• Safety Cutter
• Pallet jack
• Ladder
• Stepladder
• Uniform per store policy
• Associates may be required to use standard meat equipment including, but not limited to,
• Knives
• Slicers
• Grinders
• Meat wrapper

PHYSICAL DEMANDS 

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Communicate with associates and customers
• Lift and/or move up to 25 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Stoop
• Kneel
• Crouch
• Lift and/or move up to 50 pounds 

Occasionally (Less than 1/3 of the time)

• Sit
• Climb
• Balance
• Overhead lifting
• Taste or Smell
• Crawl
• Lift and/or move up to 75 pounds

Vision

• Close
• Distance
• Ability to adjust focus
• Ability to distinguish colors
• Peripheral
• Depth perception

WORK ENVIRONMENT 

Regularly

• Wet or humid conditions
• Work near moving mechanical parts

Occasionally

• Extreme cold
• Risk of electrical shock
• Toxic or caustic chemicals

NOISE LEVEL

Regularly

• Moderate

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.

**Position requirements may vary by store location