Grade - Commissary Food Service Clerk, Range

Grade A Commissary Food Service Clerk

Salary Range $17.00 -$26.00/hr

Location:

Stamford, CT (Grade A Commissary)

To assist in the daily operation of the Commissary Food Service Department with a primary focus on the preparation, packaging, and safe handling of food products in accordance with company recipes and quality standards; to support production needs for distribution to store locations; to maintain a clean, safe, and organized work environment; and to perform all duties in compliance with food safety regulations, company policies, and operational procedures in an efficient and safe manner.

The minimum required qualifications for this position include, but are not limited to, the following:

• Ability to proficiently read, write, speak, analyze, interpret, and understand the English language.
• Ability to perform basic math.
• Ability to stand/walk for the duration of a scheduled shift.
• Ability to stand, bend, twist, reach, push, pull and regularly lift 25 lbs., and occasionally lift up to 60 lbs.
• Ability to work effectively in varying temperature conditions, including hot kitchen environments, refrigerated areas, and freezers
• Ability to work with fresh, dried and/or processed products, spices and powdered substances without negative allergic consequences.
• Ability to tolerate dust and chemical agents during routine housekeeping duties.
• Ability to work cooperatively with others.
• Ability to operate all equipment customarily used by the Commissary Department and other equipment as may be required.
• Ability to work all assigned work schedules and comply with all time and attendance policies.

Performance of the essential functions of this position requires the Associate to possess the minimum qualifications listed above. These functions include, but are not limited to, the following:

• Follow daily production lists and kitchen prep schedules.
• Prepare ingredients for recipes, including sorting, cleaning, peeling, cutting, and mixing in accordance with company standards.
• Accurately weigh, measure, and portion food items for packaging and production needs.
• Assemble, package, and label fresh food products, ensuring proper dating, freshness, and presentation.
• Prepare food items following established recipes and quality standards.

• Receive and inspect incoming deliveries for quality, accuracy, and product condition.
• Stock and replenish raw materials, ingredients, and supplies to support continuous production.
• Follow proper procedures for product storage, rotation, code dating, and inventory control.
• Pick, stage, and prepare products and orders for internal distribution or external delivery.

• Maintain a clean, safe, and sanitary work environment in accordance with company and regulatory standards.
• Clean and sanitize all equipment, utensils, and work surfaces in compliance with QA and food safety requirements.
• Follow all food safety guidelines, including HACCP principles, proper handwashing, and use of protective equipment.
• Monitor and maintain proper product temperatures during receiving, storage, preparation, and display.
• Comply with all Company policies and Local, State, and Federal regulations, including health, safety, and sanitation standards.
• Adhere to the Company's HAZCOM program and safe handling of cleaning chemicals.

• Operate and maintain department equipment safely (including slicers, ovens, fryers, scales, and other food preparation equipment); report malfunctions promptly.
• Ensure floors and work areas remain clear of debris and hazards at all times.
• Support shrink control initiatives and proper handling of damaged or unsaleable product.

• Lift, push, and pull up to 25 lbs regularly and up to 60 lbs occasionally.
• Stand and work for extended periods (may exceed 8 hours per shift) in varying temperatures.
• Maintain professional appearance in accordance with company dress code.
• Demonstrate punctuality, reliability, and consistent attendance.
• Work cooperatively with team members and management.
• Work overtime as assigned based on business needs.
• Must be at least 18 years of age to operate certain equipment (e.g., balers, power jacks, slicing equipment).
• Complete all required training programs.
• Perform other duties as assigned.

Important Disclaimer Notice:
The above statements are only intended to represent the essential job functions and general nature of the work being performed and are not exhaustive of the tasks that an Associate may be required to perform. The employer reserves the right to revise this job description at any time and to require Associates to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

This job description is not a guarantee of employment.

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