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Roche Bros. Supermarkets Kitchen Clerk in Watertown, Massachusetts

Prepare food and display product in the department in a careful, clean, neat, and expedient manner while ensuring that all product is fresh, rotated, and well-stocked for our customers while maintaining great customer service. Initial Minimum Qualifications: 1. Must be 18 years of age; 2. Demonstrate capability to work with customers. 3. Successful completion of company training program. 4. Completed a course in food safety, either mini class or full certification. 5. Capable of following verbal direction. 6. Must be able to read and write English adequately. 7. Ability to speak, understand and follow English instructions. Primary (Essential) Job Functions: The list of essential functions is not exhaustive and may be supplemented as necessary by the company. 1. Handle each customer transaction in a courteous, friendly manner. Go out of your way to satisfy any request for assistance. 2. Commit to the Golden Rule and work with other associates to build a strong kitchen team. 3. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). 4. Provide continuous attention to customers? needs at the service counter and be available for customer assistance and questions about food products. 5. Offer assistance in finding or suggesting product selection. 6. Guarantee outstanding product quality and presentation through cooperation with kitchen manager. 7. Demonstrate learned skills of product preparation, selling and display techniques. 8. Follow all sanitation guidelines and standards. 9. Practice the Cleaner?s Creed and proper sanitation procedures. 10. Keep all kitchen ingredients or merchandise rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out). 11. Participate actively in the control of shrink; use proper tares, check scales for accuracy, control leftovers and minimize waste. 12. Ensure that company standards of safety, proper food handling practices, sanitation and productivity are maintained. 13. Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately. 14. Able to operate and clean department equipment and tools.

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