The Deli Counter Clerk typically serves as member of technician, trainee, administrator. As such, the Deli Counter Clerk provides routine technical or administrative tasks. The organization will depend on this person's follows procedures. The Deli Counter Clerk generally is responsible for operates under supervision. .. purchase to view all
Deli Counter Clerk Job Responsibilities
The Deli Counter Clerk generally has the following
Provides customer service in the deli department within a grocery store; greets customers, advises on deli merchandise and processes orders.
Performs various food handling activities including preparing deli food, weighing and wrapping items, and arranging displays.
Maintains proper sanitation of the deli department, including the sales area, backroom and coolers, according to industry and organizational standards.
Operates sales systems, collects payments and obtains signatures when necessary.
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Deli Counter Clerk Competencies
The complete Deli Counter Clerk Manager's Guide
includes the 18
key competencies expected of Deli Counter Clerk. The report defines each Competency
in detail. The report also explains what level of proficiency Deli Counter Clerk
should have in that Competency, as well as how important that Competency is to performing
the role well.
You may observe several behaviors in a person that could be strong indicators of his or her capabilities in the Food Handling competency. The Deli Counter Clerk is expected to demonstrate Extensive experience in the Food Handling competency. To demonstrate Extensive experience in the Food Handling competency, one should demonstrate knowledge of safe food handling practices, and the ability to prepare, pack, assemble and handle a variety of food according to customers' orders, following workplace food safety and hygiene policies and procedures.
Supervises food preparation, packaging and handling practices per customers' various requests.
Monitors and controls hazards in food handling practices, like spillage, cross-contamination, ingestion of toxins, etc.
Guides the safe operation of diverse food preparation equipment.
Evaluates the sanitization of food preparation and serving equipment and work areas.
Recommends solutions to improve existing food handling procedures.
Conducts appropriate risk assessments to ensure the safety of food handling and delivery.
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