Service Clerk

Description

POSITION SUMMARY

The Service Clerk creates a phenomenal shopping experience for Co-op customers by upholding the cooperative values and supporting the cooperative principles through exceptional customer service. This position works throughout our store in various departments, offering support in customer service, food preparation and serving, stocking and displaying products, cashiering, and maintaining cleanliness and food safety standards. Also, this position will accurately and efficiently fulfill our online customer orders. Most importantly, the Service Clerk will make all our customers feel welcomed by acknowledging or greeting each customer and providing genuine, helpful, and respectful customer service based on the ethical values of cooperatives.

DEPARTMENT            Services

FLSA STATUS              Non-exempt

REPORTS TO               Service Manager

UNION STATUS              Teamsters Local 150

Essential Duties and Responsibilities

1. Upholds all Co-op policies, procedures and expectations.
2. Department Operations and Customer Experience
   1. Greet customers and provide friendly, helpful, courteous, and prompt customer service based on individual customer needs and wants.
   2. Create a uniquely valuable shopping experience and more fully engages our customers by seeking out information and assistance from others to meet customer needs and exceed customer expectations.
   3. Lead customers to product and product information locations in the store upon request.
   4. Accept assignment to departments as directed by supervisor depending on store need.
   5. Receive direction from appropriate department supervisors.
   6. Stock and rotate products following appropriate Department procedures.
   7. Dust, wipe down, front and face products to achieve an attractive retail presentation.
   8. Maintain a working knowledge of products, back stock locations, and stocking supplies for all departments.
   9. Maintain orderliness and cleanliness of building perimeter, sales floor, and department work areas.
   10. Direct traffic in parking lot as assigned by Store Support management.
   11. Adhere to proper safety, opening, and closing procedures in all departments.
   12. Explain the benefits of Co-op ownership and understand the difference between a co-operative and other businesses.
3. Front End Duties
   1. Receive payment and give change accurately with no more than one $5-plus error within a one-month period.
   2. Avoid errors related to giving change and voiding transactions.
   3. Enter correct departments and prices for products.
   4. Maintain a working knowledge of all PLUs and register procedures.
   5. Prepare drawer money for deposit.
   6. Assist Cashiers by loading groceries into bags with efficiency and care.
   7. Help customers transport their groceries from registers to their cars.
   8. Ensure bagging supplies are well stocked at each register.
   9. Check prices, clean spills, and perform other housekeeping duties as needed.
   10. Re-stock unsold products and return carts to their proper locations.
   11. Ensure that all products are faced and fronted for easy availability and an attractive store appearance.
4. Food Service Responsibilities
   1. Serve customers in a pleasant and efficient manner.
   2. Adhere to proper procedures for packaging, weighing, and pricing deli items for customers.
   3. Help customers make product selections by answering questions and providing samples and information about ingredients.
5. Produce Department Responsibilities
   1. Clean, cut, and prepare produce for display in produce racks.
   2. Maintain a working knowledge of produce varieties, usage, and procedures for pricing, price changes, and returned product.
   3. Cull unsalable product from wet and dry produce racks.
6. Meat, Poultry, and Seafood Responsibilities
   1. Stock meat, poultry, and seafood products following proper guidelines for sanitation, pricing items, and organic quality standards.
   2. Take customer orders over the counter, helping to make selections, suggesting uses and processing orders following proper procedures for packaging products.
   3. Maintain department sanitation standards following proper procedures for cleaning utensils, counters, sinks, cutting surfaces, walls, and floors.
7. Kitchen Responsibilities
   1. Wash all dishes and utensils and put them away in proper places in a timely manner.
   2. Keep the sink, dish storage, bussing stations, garbage cans, doors, shelves, and work station areas clean adhering to department standards for sanitation.
   3. Assist in bussing duties as needed, keeping dining and patio areas cleared of dishes and stocked with supplies.
   4. Assist with food preparation as needed.
8. Custodial Responsibilities
   1. Keep the store dining areas and sales floor orderly and clean by sweeping, mopping, scrubbing, and vacuuming.
   2. Empty food waste, recycling, and trash from all receptacles.
   3. Service, clean, and supply restrooms.
9. Maintenance Responsibilities
   1. Schedule and perform minor and routine maintenance and repairs on equipment as assigned.
   2. Interface with and monitor outside repair technicians as needed.
   3. Prioritize projects and adhere to a schedule for work order completion.
   4. Communicate any questions, problems, or concerns about projects to Store Support management.
   5. Follow safety procedures and take necessary precautions for handling equipment, tools, and project supplies.
10. Receiver Responsibilities
    1. Log all incoming shipments in the receiving log, specifying date of delivery and all necessary documentation.
    2. Inspect all goods received to assure the Co-op’s quality standards are met.
    3. Count in products received verifying that shipment matches invoice or packing lists.
    4. Allocate products received to the proper department purchase account.
    5. Allocate other supplies or services to proper expense accounts.
    6. Communicate with Store Support Manager’s office when equipment or other assets are received.
    7. Maintain the return area and assure suppliers pick up return items from premises.
    8. Communicate with department staff as needed to see that all items received are properly handled and put away into designated areas.
    9. Maintain a neat, orderly backroom preserving unobstructed traffic flow, bailing cardboard, removing empty pallets, and emptying trash as necessary.
    10. Keep alleyway and receiving door areas clean and organized.
    11. Maintain positive and professional work relationships with all vendors and delivery personnel and clearly communicate the Co-op’s receiving policies and procedures.
    12. Report any damage or malfunction of any equipment or receiving apparatus.
11. Clerk Duties
    1. Adhere to scheduled shifts and be ready for work when shift begins.
    2. Wear proper clothing during shift as specified in the Dress Code.
12. Other Duties
    1. Abide by all Co-op policies and procedures as specified in the SNFC Employee Handbook.
    2. Perform other duties as assigned by management.
    3. Must be available to work hours based on the needs of the business and the department.

Qualifications

ESSENTIAL QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Required Experience
   1. Customer Service experience.
2. Regulatory Requirement 
   1. Maintain and update as needed California Food Handler’s Certification.
3. Language Ability
   1. Read and comprehend simple instructions, short correspondence and memos.
   2. Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds.
   3. Effectively present information in one-to-one and small group situations to customers and other employees.
4. Math Ability
   1. Add and subtract two digit numbers and to multiply and divide with 10’s and 100’s mentally.
   2. Perform these operations using units of U.S. currency and weight measurement, volume and distance.
5. Reasoning Ability
   1. Apply common sense understanding to carry out detailed written or oral instructions.
   2. Deal with problems involving a few concrete variables in standardized situations.
   3. Prioritize work tasks, multi-task, and maintain focus.
6. Operational Equipment Skills
   1. Operate a forklift.
   2. Operate an electric stacker.
   3. Operate a pallet jack.
   4. Operate a cardboard baler and a compactor.
   5. Operate a hand truck and other equipment carts.
7. Computer Skills
   1. Use Microsoft Word, Excel, Email, website and time clock software proficiently.
8. Education and Certifications
   1. High school diploma, GED, or equivalent certificate.

DESIRED QUALIFICATIONS

Desired knowledge, skills, ability and experience are not essential to be able to perform the essential duties of the position. 

1. 1 years of experience in customer service
2. 1 years experience in retail
3. Previous food handling experience
4. Available to work mornings, nights, weekends, and occasionally overnight shifts

ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

1. Problem Solving
   1. Identify and resolve problems in a timely manner.
2. Customer Service
   1. Manages difficult or emotional customer situations.
   2. Responds promptly to customer needs.
   3. Responds to requests for service and assistance.
   4. Maintain a calm and friendly demeanor with all customers and in all situations
3. Adaptability
   1. Adapt to changes in the work environment.
   2. Manage competing demands.
   3. Deal with frequent change, delays or unexpected events.
4. Attendance and Punctuality
   1. Consistently report to work and arrive on time.
   2. Arrives at meetings and appointments on time.
5. Dependability
   1. Respond to management direction.
   2. Commit to meeting department goals and expectations.
   3. Complete tasks on time or notify appropriate person with an alternate plan.
6. Quality
   1. Demonstrates accuracy, thoroughness and attention to detail.
   2. Looks for ways to improve and promote quality.
   3. Applies feedback to improve performance.
   4. Monitors own work to ensure quality.
7. Quantity
   1. Meets and strive to increase productivity standards.
   2. Completes work in timely manner.
   3. Works quickly and accurately with a sense of urgency.
8. Safety and Security
   1. Uses equipment and materials properly.
   2. Protects the safety of self, co-workers, and Co-op patrons at all times.
   3. Report any potentially harmful equipment or situations to supervisor without delay.
   4. Report safety-related accidents and incidents to a manager immediately.
   5. Follow all company safety policies and procedures.
   6. Operate equipment properly and in a safe manner that will not lead to injury of self or others.
   7. Follow all safe food handling guidelines as required by local, state, and federal laws.
   8. Maintain Food Handler certification.

Essential Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent Physical Demands
   1. Stand for extended periods of time.
   2. Use hands to grasp, handle, and feel.
   3. Reach with hands and arms.
   4. Walk, climb, balance, and stoop, squat and kneel.
   5. Lift and move up to 30 pounds.
   6. Talk and hear.
   7. Taste Food.
2. Occasional Physical Demands
   1. Lift and move up to 50 pounds.
3. Specific Vision Ability
   1. Close vision, distance vision, peripheral vision, and depth perception.

Work Environment

The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent exposure
   1. Cold to hot, and wet or humid conditions (weather and non-weather).
   2. Fumes and airborne particles ranging from natural to chemical.
   3. Hand washing and wearing disposable gloves.
   4. Work with knives and other tools including plastic and metal.
   5. Work with various cleaning products including bleach.
   6. Handle meat, seafood, dairy, and other animal products as well as nuts, soy, corn, and other non-animal products.
2. The noise level in the environment is usually moderate to loud.

Important Disclaimer Notice

The job duties, elements, responsibilities, skills, functions, experience, educational factors and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or the work environment change.

Sacramento Natural Foods Co-op provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, national origin, religion, sex, gender, gender expression, pregnancy, childbirth, perceived pregnancy, reproductive health decision making, age, sexual orientation, marital status, mental or physical disability status, medical conditions, military/veteran status, political activities/affiliations, status as a victim of domestic violence, genetic information, or any other characteristics protected by federal, state, or local laws.

Salary : $18 - $23