Meat Maintenance, Puainako

Meat Maintenance, Puainako

KTA Puainako Store 3 - Hilo, HI 96720

Salary Range $17.00 - $19.00 Hourly Position Type Part Time

Applicants will be contacted for an interview based on the current number of position openings at any given time and the applicant's probability to fill this position.

PRIMARY RESPONSIBILITY The primary responsibility of Meat Maintenance is to maintain a clean and sanitary meat prep room, including all equipment used for handling various meat, poultry and seafood products, in order to comply with all sanitation requirements as set by the State Department of Health and ensure customer safety and satisfaction.

ESSENTIAL DUTIES You MUST perform the following duties regularly and up to company standards:

• Remove and properly dispose of all trash and cardboard boxes from the meat prep room.
• Breakdown and wash all machines used to process raw meat, poultry and seafood products, including large and small grinder, band saw and slicer.
• Wash, soak, scrub, rinse and sanitize containers and prep areas, including trays, machines, floors, tables beef racks and windows.

NON-ESSENTIAL JOB DUTIES In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge:

• Service all customers requiring assistance.
• Wipe down display cases.
• Perform other duties as required.

CUSTOMER SERVICE EXPECTATIONS All associates are required to provide our customers with "World Class Service" with a local touch.

• GREET all customers (be friendly, smile and make face-to-face eye contact).
• HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.).
• PERSONALIZE the customer's shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.).
• THANK all customers (show appreciation and offer a parting comment).

WORKING CONDITIONS
• Continuously work indoors in a chilled room where it is wet and noisy.
• Frequently use extremely hot water when cleaning the prep room and equipment.
• Occasionally work around fumes and noxious odors from product waste;
Go outdoors to discard of trash and boxes.
• Seldom work in extreme cold unless cleaning the freezer or chill box.

WORK HOURS
• Generally be available for work 7 days a week and holidays.

EQUIPMENT USE
• Continuously wear rubber boots to avoid slips and falls when doing cleaning duties.
• Frequently use a broom, rubber gloves, water hose, brushes, sponges, scrubbers, buckets, squeegee and soap to do cleaning duties.
• Occasionally use a baler to compact cardboard boxes; cleaning products to perform cleaning duties; stock wagon to transport trash and boxes; meat wrapping machine, pricing machine and telephone when assisting customers with their orders.

SAFETY EQUIPMENT
• Continuously wear a back support belt when performing all job duties.

MENTAL – Continuously need to concentrate and be alert. Occasionally need to pay attention to detail to do all duties. Seldom need to use mathematical abilities unless diluting cleaning chemicals or preparing a customer's order.

PHYSICAL – Continuously need to stand, walk, handle and use corrected vision when performing all job duties. Frequently need to bend, squat, stoop, kneel and reach to clean floors and wash equipment; use fingers to wash trays; have good eye-hand-foot coordination and balance to clean floor; have good depth perception to clean equipment; have wide field of vision to do all duties.

Occasionally need to push, pull, lift and carry up to 50 lbs. to take trash to trash bins and clean various equipment. Seldom need to climb and balance unless retrieving supplies.

COMMUNICATION – Frequently need to listen, talk to, and understand supervisors and co-workers when doing all job duties; read instructions on…