Butcher Shop Meat Clerk

SUMMARY

The Niemann Harvest Market Butcher Shop Meat Clerk duties include but are not limited to providing excellent customer service, weighing, wrapping and pricing meat, gaining product knowledge, rotation of product, merchandising, controlling shrink and working in a safe manner while fostering the Niemann Harvest Market culture.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Delivers superior guest service and ensure absolute customer satisfaction
• Learns and uses the three E’s: Engagement, Educate, Empowerment
• Reads and follows recipes
• Food Preparation
• Cleans and organizes work area
• Knows use, and taste of products offered
• Quality assurance checks of department
• Properly handles and rotates product
• Day to day operational procedures to ensure stock level, inventory, and cleanliness
• Promotes sales and provides samples
• Work within company programs, policies and procedures
• Promotes and supports established programs
• Follows all safety policies and procedures
• Other duties as assigned

KEY ATTRIBUTES

• Passion/purpose
• Foodie/farmer
• Thirst for knowledge/curious/inquisitive
• People enthusiast/outgoing
• Genuine
• Good communicator/desire to share
• Trendy/fun
• Honest
• Techie
• ability to prioritize and multi task
• Oriented
• to work in a fast paced environment
• solving skills
• Energy Level
• Adaptability                                                                                                 

SUPERVISORY RESPONSIBILITIES

• This position has no supervisory responsibilities.

EDUCATION and/or EXPERIENCE

• This position has no required education and/or experience.

LANGUAGE SKILLS

• Read and comprehend simple instructions, short correspondence, and memos. 
• Write simple correspondence. 
• Effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization.

MATHEMATICAL SKILLS

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

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