Price Rite - Perishable Clerk - Part Time; PRRC NY, RI Range

Location:

CRANSTON, RI (Price Rite of CRANSTON)

Supervised by:
Store Manager, Assistant Store Manager, Produce Manager, Meat Supervisor, Front End Manager, Front End Supervisor, Closing Supervisor

To maintain a high level of presentation and cleanliness while pricing, stocking and rotating merchandise in any department; to maintain neat, clean and visually appealing departments; to provide our customers with accurate, friendly and efficient checkout service; to accurately scan items, collect proper payment; and to provide proper change if necessary; and to perform other tasks as required in an efficient and safe manner, within Company policy.

• Ability to proficiently read, write, speak, analyze, interpret, and understand the English language.
• Ability to perform basic math skills.
• Ability to make change with all denominations of American currency.
• Ability to stand/walk for the duration of a scheduled shift.
• Ability to adhere to all local, state and federal health and civil code regulations.
• Ability to operate equipment as required by department, e.g., case cutter and U-Boats.
• Ability to stand, bend, twist, reach, push, pull and regularly lift 25 lbs., and occasionally lift 75 lbs.
• Ability to provide customers with superior service.
• Maintain a neat, well‑groomed appearance at all times and observe company dress code policies.
• Ability to work with a wide variety of fresh, dried and/or processed products, spices and powdered substances without negative allergic consequences.
• Ability to tolerate moderate amounts of dust and cleaning agents during routine housekeeping duties.
• Ability to work in varying temperatures from cold to hot.
• Ability to work cooperatively with others.
• Ability to climb a ladder to retrieve items from overhead racking and storage areas.
• Ability to meet all work schedules and comply with all time and attendance policies.

• Maintain a clean, neat, organized and safe work environment.
• Maintain all department sanitation and QA standards including cleaning and sanitizing all work surfaces, utensils, equipment, sweeping, mopping, removing cardboard and trash as needed, and being able to operate a baler or compactor. Keep floor clear of debris and spills.
• Check products received against an invoice.
• Use a slicing machine and related equipment where applicable.
• Prepare and replenish products for sale in any department where applicable.
• Always operate equipment with all safeguards in place and in good operating condition. Observe safe methods of performing all duties.
• Comply with all store rules, company policies, safety requirements, security standards and all local, state and federal health and civil code regulations.
• Dress according to company policy to include white shirt, black pants, apron, name badge.
• Comply with QA hand washing standards and use disposable gloves when handling unpackaged foods.
• Greet all customers and provide them with prompt, courteous service and assistance.
• Follow approved procedures for receiving, code dating, preparing, storing, and price marking, scaling, and restocking products to ensure quality, accuracy and product rotation and protection.
• Adhere to all federal, state, and local regulations as they pertain to all departments.
• Keep displays and display cases stocked and properly turned and faced at all times in accordance with department standards.
• Control freshness, quality and temperature of product by following safe food handling procedures.
• Understand operation of cash register and follow all cash handling procedures.
• Accurately identify and scan product under correct department (when necessary), process all forms of accepted payments, collect proper payment and provide proper change.
• Handle damaged or return‑to‑stock products according to company policy, with priority attention given to refrigerated, perishable items, and sell‑by date.
• Be knowledgeable in the company’s HAZCOM program and adhere to manufacturer’s label instructions for the safe and proper use of all chemical products.
• Check refrigeration equipment for proper performance regularly; report any failure immediately as directed.
• Remove trash to designated…