Deli Clerk

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Prepare food and display product in the department in a careful, clean, neat, and expedient manner ensuring that all product is fresh, rotated, and well-stocked for customers while maintaining great customer service.

Minimum Qualifications:

Must be 18 years of age.

Must be able to read, write, speak, and understand English, with the ability to follow instructions.

Ability to work a schedule based on the business needs of the store location.

Authorized to work within the U.S.


The list of essential functions is not exhaustive and may be supplemented as necessary by the company.

Commit to the “Golden Rule” and work with other associates to build a strong deli team.

Provide continuous attention to customers’ needs at the service counter.

Offer product suggestions.

Process merchandise according to production guidelines and follow established sanitation standards.

Slice meats and cheeses.

Prepare and wrap cheeses, sandwiches, and other deli related products.

Stock display cases and rotate all products to ensure date control.

Unload deliveries and store product in designated area.

Monitor/maintain the cooler, freezer, equipment, and work area to the sanitation standards of the company.

Practice the “Cleaner’s Creed” and proper sanitation procedures.

Ensure sales and work area are swept and wiped clean, orderly, free from safety hazards, and report hazards to management. Operate and clean department equipment and tools.

Exercise proper safety practices when lifting or moving product or using equipment. 

Secondary Job Functions:

Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost.

Keep display cases, cooler and freezer organized and clean; clean walls, fans, drains, and equipment.

Present favorable impression in dress, personal hygiene and business attitude.

Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement.

Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department.

Other duties as assigned by management.

Physical Demands: (per work day):

 The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency.


Physical Demands



0% (N) Never

Sitting, pushing and pulling up to 250 lbs, climbing up to 8 feet, kneeling, and crouching.

1-33% (O) Occasionally

Carrying and lifting up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead.

34-66% (F) Frequently

Standing and walking on a title or concrete floor, handling, fingering, feeling, talking, seeing, hearing, and smelling.

67-100% (C) Continuously



Safety Risk Factors


Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays, and hazardous cleaning solutions.

1-33% (O) Occasionally

Twisting of back and neck, slippery floor surface, and contact with sharp objects.

34-66% (F) Frequently

Hazardous equipment (mechanical moving parts).

67-100% (C) Continuously


Machines, tools, and equipment utilized:

Slicer, case cutter, kitchen utensils, electronic scales, shrink film wrapper, steamer, pricing gun, compactor, sink, cooler, freezer, and approved cleaning supplies.


Repetitive Action:

Continuous movement of entire body.


Working Conditions: Working environment is inside and possibly outside within cold temperatures that may be wet.

  • 1
  • Negotiable
  • None
  • None
  • Re-43252
  • Permanent
  • 10

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