Market Clerk

Market Clerk at United Supermarkets, LLC

Location:

Borger, TX

Market clerks are first and foremost responsible for guest relations and satisfaction. They will provide superior customer service, maintain a clean and well‑stocked service counter, and clean and market the preparation area including storage vaults, supply area, and wrapping equipment as set forth by management.

• When a guest enters the area, acknowledge, greet, and engage them.
• Engage in suggestive selling and other sales techniques.
• Order product to ensure adequate supply and maintain product quality, freshness, and variety.
• Perform receiving duties: break down loads, cut cases, stack, price, mark merchandise, organize cooler and storage areas and refrigerate products immediately.
• Ensure cost, quality and inventory control by verifying orders against invoices, auditing contents and completing necessary forms and reports.
• Stock, rotate, and face product, prevent shrink and product damage, and follow code dating procedures.
• Open and set up butcher block case, close and pull down according to company procedures.
• Follow daily work schedule as assigned.
• Follow dress code per associate handbook.
• Follow attendance and tardiness guidelines per associate handbook.
• Perform meat wrapper duties as assigned.
• Assist with training new associates.
• Follow management guidelines for filling and maintaining fresh meat counter.
• Replace market supplies as necessary.
• Other duties as assigned or requested by management.

• Must be 18 years of age or older.
• Ability to work in fast‑paced but efficient and controlled manner.
• Ability to perform all physical aspects of meat department duties: standing, bending, lifting, squatting, reaching, twisting, climbing, walking.
• Ability to lift to a height of 4 feet items weighing up to 100 lbs on a regular basis and push/pull fully loaded hand trucks and pallet jacks.
• Hands frequently exposed to 30 °F while handling product in display cases.
• Manual dexterity and eye‑hand coordination necessary.
• Must operate equipment: scales, knives, band saws, meat tenderizers, meat slicers, grinders, keep records.
• Ability to work periods up to 8‑10 hours in 50 °F temperatures (controlled atmosphere for sanitation).
• Ability to work as associate and get along with others.

• Entry level

• Part‑time

• Other

• Retail

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