GROCERY CLERK WORKSTATION:

Key Responsibilities include, but are not limited to:

- Maintains the quality condition of all products: stocks, rotates and faces product; discards outdated and spoiled products according to procedures and maintains stockroom. Cleans and dusts shelves. Controls shrink. Prevents the sale of out of code product.

- Cuts cases, stacks, prices and marks merchandise. Builds product displays and operates related equipment such as hand trucks, six-wheel carts and pallet jacks. Maintains a safe, secure and sanitary work environment.

- Responsible for performing all job duties and responsibilities safely and with accuracy, honesty, and integrity.  

DELI CLERK WORKSTATION:

Key Responsibilities include, but are not limited to:

- Prepare cold deli food and display in deli cases for sale to customer.

- Use scales and volume measures to apportion product correctly.

- Inventory stock, restock and face shelves of deli cases on sales floor.

- Sanitation of deli area.

- Performs temperature and tare checks daily.  

PRODUCE CLERK WORKSTATION:

Key Responsibilities include, but are not limited to:

- Washes, bands, and weighs produce.

- Uses scale to weigh items prior to wrapping or placement in shelves.

- Places items in trays and uses shrink-wrap machine to wrap.

- Applies price tags.

- Cleans produce display area and back-room area.

- Transports bag rolls to display areas and places in racks.

- Cleans scales, knives and other implements and utensils in back room.

- Constantly inspects floors for debris and water.

- Perform temperature checks daily.

Participants will be in contact with pork products, alcohol sales and chemicals for all sanitizing.

Chemicals are used for wiping down counters, tables, and mopping floors in each workstation.