Abs -Butcher Block Clk-Union

Summary

Butcher Block Clerks are first and foremost responsible for guest relations and satisfaction. They will maintain a clean and well‑stocked service counter, preparation area including storage vaults, supply area, and wrapping equipment as set forth by management.

• When a guest enters the area or department, our first and most important responsibility is to acknowledge, greet, and engage that guest.
• Clean and sanitize the seafood area to ensure product integrity and guest safety.
• Keep the service counter stocked while using proper rotation procedures.
• Wrap products consistently and efficiently.
• Label products accurately, ensuring price and weight correctness.
• Ensure products remain fresh and safe for guests.
• Follow the daily work schedule as assigned by management.
• Follow management guidelines for filling and maintaining the fresh meat counter.
• Perform any other duties as requested or required by management.

• Must be 18 years of age or older.
• Ability to work in a fast‑paced, efficient, and controlled manner.
• Ability to perform all physical aspects of the meat cutter duties, including standing, bending, lifting, squatting, climbing, and walking.
• Ability to lift items weighing up to 100 lbs. to a height of 4 feet on a regular basis.
• Ability to read, write, and complete company forms for sales reporting purposes.
• Ability to work for periods of up to 8‑10 hours in 50 degree temperatures (controlled atmosphere for sanitation purposes).
• Ability to accept supervisory coaching related to performance, work habits, and attitude.
• Ability to function as a team member and get along with others.