Meat Seafood Sales Associate

Job Summary

Required Qualifications

• •High school diploma or GED
• •Valid State Food Handlers Permit
• •Valid Driver's License or State I.D. Card
• •Meets the state minimum requirement to work with slicers or other Seafood/Meat equipment and tools
• •Must be able to stand for prolonged periods of time
• •Must be able to walk
• •Must be able to use hands, fingers, handle, feel, reach with hands and arms
• •Must be able to climb
• •Must be able to balance
• •Must be able to stoop
• •Must be able to kneel
• •Must be able to crouch
• •Must be able to crawl
• •Must be able to taste
• •Must be able to smell
• •Must be able to talk
• •Must be able to hear
• •Must be able to lift and/or move up to 10 pounds
• •Must be able to frequently lift and/or move up to 25 pounds
• •Must be able to occasionally lift and/or move up to 50 pounds
• •Must have close vision
• •Must have distance vision
• •Must have color vision
• •Must have peripheral vision
• •Must have depth perception
• •Must be able to adjust focus
• •Must be able to read and comprehend simple instructions, short correspondence and memos
• •Must be able to write simple correspondence
• •Must be able to communicate effectively and pleasantly with guest, vendors and fellow associates at all times
• •Must be able to perform mathematical skills using units of American money and weight measurement, volume
• •Must be able to apply common sense understanding to carry out instructions furnished in written or oral form
• •Must be able to manage problems involving several concrete variables in standardized situations
• •Must be able to report accidents within 24 hours
• •Must be able to use personal protective equipment when and where required
• •Must understand ergonomic safety
• •Must understand chemical hazards
• •Must understand safe lifting techniques
• •Must understand lockout/tag out procedures
• •Must understand emergency protocol
• •Must be able to understand and follow local, state, federal and company rules, regulations, and policies regarding workplace safety, food handling safety, sanitation/housekeeping standards, and guest services
• •Must be able to participate actively in the Meat/Seafood Department's accident reduction plan including: cleaning floors, sanitizing, laundering towels/wash clothes, and recognizing shelf order, safety features of all machinery, store evacuation plan, robbery policy, health codes for bleach, HACCP, case temperatures, gloves, ice scoop, sink regulations, and storing regulations
• •Must be able to communicate clearly
• •Must demonstrate suitable physical abilities to safely perform assigned tasks and duties
• •Must be prepared to provide excellent service
• •Must be able to greet guests
• •Must be able to inform guests of special features, product information, and services offered by the Meat/Seafood Department
• •Must be able to break down package sizes
• •Must be able to share cooking methods
• •Must be able to slice ham, bacon, roasts, steaks
• •Must be able to clean crab
• •Must be able to wrap in special containers as requested
• •Must be able to season roasts
• •Must be able to grind pork
• •Must be able to order bulk product
• •Must be able to set cases
• •Must be able to prepare products
• •Must be able to pull dated product
• •Must be able to open
• •Must be able to close
• •Must be able to code date
• •Must be able to operate sales counter
• •Must be able to monitor stock levels
• •Must be able to weigh
• •Must be able to price
• •Must be able to rotate
• •Must be able to label COOL
• •Must be able to order
• •Must be able to prepare meals in minutes
• •Must be able to time
• •Must be able to stack product type
• •Must be able to use 'This One's On Us' cards to 'Make Our Guests Crazy About Us!'
• •Must be able to operate com-line
• •Must be able to operate phone
• •Must be able to operate slicer
• •Must be able to operate knives
• •Must be able to operate scales
• •Must be able to operate box knives
• •Must be able to operate vacuum pack machine
• •Must be able to wrap with freezer paper, clear plastic, and other containers
• •Must be able to communicate guests' requests with accurate and complete instruction for special orders
• •Must be able to mentor new associates or associates who are new to the department or task
• •Must be able to assure a positive learning environment
• •Must be able to find a way to make our guests happy
• •Must be able to create a welcoming atmosphere for everyone
• •Must be able to embrace Yoke's Core Values and Mission Statement as an integral part of your contribution to our team
• •Must be able to promote Yoke's sales and company growth by patronizing Yoke's stores and representing our company in the community with a positive message
• •Must be able to participate enthusiastically with genuine care for our shared success, always remembering we are the owners of Yoke's
• •Must be able to report for assigned shifts on time, and on a regular basis
• •Must be able to promote sales through active discussions with guests, offering product recommendations, and discussing current promotions and service information
• •Must be able to provide information on recipes, products, and preparation advise
• •Must be able to discuss current promotions and service information
• •Must be able to ask guests if they need other products to accompany requested items
• •Must be able to chat about Yoke's signature items
• •Must be able to provide fresh board and sweet deal suggestions
• •Must be able to provide information on recipes, products, and preparation advise
• •Must be able to ensure all work performed in the department is completed in accordance with all local, state, federal and company rules, regulations, and policies regarding workplace safety, food handling safety, sanitation/housekeeping standards, and guest services
• •Must be able to understand HACCP
• •Must be able to understand case temperatures
• •Must be able to understand gloves
• •Must be able to understand ice scoop
• •Must be able to understand sink regulations
• •Must be able to understand storing regulations
• •Must be able to understand health codes for bleach
• •Must be able to understand store evacuation plan
• •Must be able to understand robbery policy
• •Must be able to understand safety features of all machinery
• •Must be able to recognize shelf order
• •Must be able to understand chemical hazards
• •Must be able to understand ergonomic safety
• •Must be able to understand safe lifting techniques
• •Must be able to understand lockout/tag out procedures
• •Must be able to understand emergency protocol
• •Must be able to use personal protective equipment when and where required
• •Must be able to clean floors
• •Must be able to sanitize
• •Must be able to launder towels/wash clothes
• •Must be able to participate actively in the Meat/Seafood Department's accident reduction plan