Meat Clerk
$36,150–$36,150 year
On-siteWenatchee, Washington, United States
Job Summary
Ensure meat is wrapped, weighed, and priced properly by operating wrapping machines, weighing, trays, grinding, and pricing poultry and meat. Provide customer service by welcoming, engaging, serving, and thanking customers while answering questions and utilizing suggestive selling techniques. Maintain department cleanliness and sanitation of the cutting room and retail cases, ensuring proper merchandising, inventory levels, and eye-appeal. Prevent sale of spoiled product by following laws and company policy on weighing, labeling, and processing re-worked items. Consolidate racks by moving trays and stock product while rotating inventory. Perform other related work as assigned, including assisting Meat Cutters and the Department Manager, and may participate in a training program to learn basic meat cutting skills. Generally works 6-8 hour shifts between 9:00 am and 10:00 pm.
Required Qualifications
- Ability to work varied shifts in a 24/7 operation; including night, weekends and holidays
- Ability to perform friendly, courteous, tactful interactions and maintain composure in dealing with customer and co-workers
- Ability to conduct visual inspections, read production guides and product labels
- Ability to properly use cleaning chemicals in accordance with manufacture's guidelines and instructions
- Ability to properly handle related food products per State and County laws, and WinCo standards
- Ability to read and follow written work assignments and instructions
- Ability to communicate (hearing & speech) when working on the sales floor
- Ability to reach, lift and maneuver objects of varying dimensions and weights up to approximately 25 lbs. frequently and 30 - 60 lbs. occasionally
- Ability to push and pull fully loaded hand trucks and pallet jacks
- Ability to perform repetitious arm movements required to wrap, slice and process products
- Ability to stand for long periods of time, walk and move rapidly, bend, twist and turn frequently
- Ability to perform safe, quick movements and operate related equipment listed below with manual dexterity and hand/eye coordination
- Ability to work for prolonged periods of time in a refrigerated area (32 to 50 degrees Fahrenheit)
- Ability to work with hands exposed to moisture while handling and stocking poultry and meat
- Ability to learn product variability, perishability, safety and sanitation procedures, and dept. policies
- Ability to perform basic math (add, subtract, divide and multiply) and compute weights and measures
- Ability to wear hats, hairnets, gloves, and other personal protective equipment as required
- Ability to perform primary duties with efficiency and accuracy
- Must be 18 years of age or older
- Food Handlers Certification (Per State Laws)
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