PURPOSE OF POSITION:

• The Seafood Clerk is responsible for waiting on and servicing customers at the Seafood service counter. This includes the use of knives and entering PLUs manually into the scales. He/she is responsible for following the customer satisfaction behaviors, to include being friendly, responsive, knowledgeable and passionate. He/she is responsible for filling seafood case with ice when necessary. Product is handed directly to the customer across the counter. He/she must have excellent customer service skills, as they are usually working one on one with customers. He/she must also fill products into the service case, self-service cases, and other display areas and may also take down product at night. Seafood clerks also prepare food products and work with cooked and uncooked foods. He/she must maintain product quality by reviewing codes and rotating product. He/she must maintain the Seafood area in a clean/sanitary and visually appealing manner.

ORGANIZATIONAL RELATIONSHIPS:

• This position reports to: Seafood Manager

• Position(s)that report directly to this position: none

ESSENTIAL JOB FUNCTIONS:

• Work in a courteous manner in a fast paced multi functional environment alone or with other people.

• Assist in increasing sales by utilizing the five steps of retail selling – Connect with the customer; qualify the customer; present solutions; closing the sale and create a customer for life.

• Cut products with a large knife. This requires repetitive motion and force on occasion.

• Wait on customers from behind Seafood service cases, process verbal orders (including weighing and pricing), and deliver orders to customer from across the counter. • Must work quickly and carefully while stocking items at a reasonable expectancy (R/E).

• Visually identify product and PLU code; manually enter into the scale for pricing.

• Reading display terminal and other documents when necessary.

• Taking verbal orders over the telephone and writing down pertinent information.

• Placing product into or removing product weighing up to 30 lbs. from refrigerated cases. • Work with ice including shoveling, lifting, loading, scooping, and spreading.

• Replenishing product weighing up to 30 lbs. from the cooler to the display case.

• Prepare food product to be displayed in cases including live shellfish.

• Lift and load 5-30 lb cases onto stock carts and push or pull cart to stocking area.

• Interact and communicate with others in a courteous and professional manner including greeting and thanking customers.

• Deal with some potentially difficult situations (such as dissatisfied customers).

ADDITIONAL JOB FUNCTIONS:

• Perform deli clerk functions.

• Preparing special customer requests such as platters.

• Lift and load product weighing up to 50 lbs.

• Sweep, clean up, and sanitize workstation as assigned by supervisor.

• Cleaning and sanitizing equipment, utensils, and other supply items. • Clean display cases and fill supplies when needed.

• Other duties as assigned. ASSIGNMENT, REVIEW, AND APPROVAL OF WORK:

• The Seafood Manager generally assigns the work.

• Seafood clerk should review and get approval from his/her supervisor prior to performing any work that was not previously assigned.

• The Seafood Manager generally prepares work schedules on a weekly basis.

• Time off requests should be made directly to the Seafood Manager within the appropriate time constraints as dictated by the individual manager’s preference.

RESPONSIBILITY AND DECISION MAKING AUTHORITY:

• Responsible to wait on the customer and provide good customer service including suggestive selling.

• Seafood clerks should make sure the customer gets exactly what they want (show customer thickness of filet, etc.).

• Seafood clerks are not to leave their assignment without notifying the supervisor on duty.

• Responsible for knowing and understanding all Seafood specific policies and procedures.

• Responsible for performing their work in a safe and ergonomically correct manner.

• Any unsafe working conditions must be reported to the supervisor on duty immediately.

RELATIONS WITH OTHERS:

• Must be able to relate to the following in a courteous and professional manner: o Customers o Supervisors o Co-workers o Store Management o Other people with whom they have contact while on duty

KNOWLEDGE AND BACKGROUND REQUIRED:

• Must be at least 18 years old.

• Excellent customer service skills.

• On the job training is provided. KNOWLEDGE AND BACKGROUND DESIRED:

• Prior food handling experience.

• Ability to work quickly and accurately.

• High school graduate or currently enrolled in school.

WORKING CONDITIONS:

• Stores are usually open 7 days a week.

• Part time associates usually work between 8 and 36 hours a week.

• Full time associates usually work 40 hours a week.

• Retail store conditions are generally dry with moderate temperature.

• Seafood clerk requires the performance of repetitive tasks.

• Seafood clerks work with large knives.

• Seafood clerks work with live shellfish.

• Seafood workstations may be wet.

• Ice is used in the storage of and display of seafood product.

• Cooler conditions may be wet or dry, and usually cold.

• Freezer conditions are usually very cold.

• A hair restraint must be worn at all times.

• Associates in the Seafood are usually scheduled according to peak customer times.

GENERAL:

• This may be a part time or full time position.

• This is considered an entry-level position.

• Significant Food safety awareness is required in this position.

MISCELLANEOUS:

• It is important to understand that all Seafood clerks must have the ability to deal with some potentially difficult situations (such as dissatisfied customers) to perform this position in a satisfactory manner.