Meat Clerk - Wrapper and Clean Up; Part-time

The Meat Clerk, who directly reports to the Meat Supervisor, successfully provides a memorable customer shopping experience by ensuring each customer is greeted promptly and that each request for fresh meat is carried out accurately and efficiently. The Meat Clerk develops and maintains a general familiarity with all products of the Meat department, ensuring customer's needs have been met and the sale completed.

Joining NWCI – Cost U Less gives you the opportunity for growth and development throughout the company, an attractive and competitive salary and benefits package, and to be part of a dynamic and diverse culture.

NWCI is a leading retailer to under‑served rural communities and urban neighborhood markets in the following regions:
Northern Canada, Western Canada, rural Alaska, the South Pacific islands, and the Caribbean. Our stores offer a broad range of products and services with an emphasis on food. Our value offer is to be the best local shopping choice for everyday household and local lifestyle needs. Check out  for more information.

Candidate will need to be available for the following:

• 20 hrs. Per week
• Closing shifts – 3:30 pm – 7:30 pm Weekdays and 2 pm – 6 pm Weekends
• Available 7 days a week

• Follow all Cost‑U‑Less Meat Department general and specific fish, meat, pork and poultry standards, procedures, and goals.
• Ensure that prior to stepping into department that proper clothing is worn per local government regulations.
• Follow all Meat Department and government requirements regarding safety and sanitation procedures and policies.
• Assist in the inspection and reassembly of department equipment sanitized the previous night.
• Per company standards, properly package cut and ground merchandise to trays and wrap.
• Strictly adhere to Cost‑U‑Less price accuracy policies, weight merchandise and affix label per company standards. If a special order, attach copy of customer order sheet. Contact customer to inform them that their order is ready for pick‑up or delivery.
• Transfer wrapped and labeled trays to rolling rack for meat case on sales floor or for storage in meat cooler.
• Stock meat case, pulling stock from cooler throughout shift to ensure merchandise is properly stocked, that the stock mix is correct and that the merchandise presentation is maintained to company standards; adhere to Fresh at Five program requirements to maximize sales.
• Provide superior customer service to each customer.
• Greet every customer that is in eye‑contact range, giving each one a smile and a warm greeting.
• Ask each customer if they need assistance with finding anything; seek assistance from management when unable to answer customer inquiries on own.
• Be prepared to walk up to a customer and guide them to the item they’re looking for in the Meat Department.
• Respond promptly to incoming calls to handle customer orders or issues. Successfully resolve customer issues; know when to elevate to supervisor or manager.
• Provide friendly, courteous, prompt, and accurate service to customers.
• Be prepared to assist customers with heavy and/or large purchases or cart.
• Thank each customer for shopping at Cost‑U‑Less.

• Perform any task assigned by management or supervisory personnel.
• Follow instructions promptly and efficiently, taking initiative when appropriate.
• Adjusts positively to change in direction or assignment; proven ability to comply quickly with new programs, methods, practices and procedures.
• Follow all company safety and sanitation procedures and comply with local governmental laws.
• Clean and sanitize Meat department including equipment and utensils continuously throughout the shift; reassemble equipment after cleaning as necessary; at the end of the day leave sanitized equipment for the day shift to reassemble.
• Read, understand and follow all label instructions for the proper use and precautions of cleaning products.
• Sweep, mop, spray, wash, apply cleaning agents, and wipe to clean and sanitize the Meat area throughout shift.
• Wash all meat cutting equipment and utensils using appropriate sinks.
• Log all sanitation procedures performed during shift in Sanitation Log book including those procedures performed for cleaning…