Position Summary:

The Meat & Seafood Clerk is a key member of the Meat and Seafood Department, responsible for supporting daily operations with efficiency, organization, and a strong commitment to guest service. This role contributes to the overall success of the department by maintaining product quality, ensuring proper merchandising, and delivering a welcoming and knowledgeable experience to every guest.

Operational Responsibilities:

• Work 4–5 days per week in the Meat and Seafood Department.
• Follow company training programs and maintain a quick, efficient, and safe pace throughout each shift.
• Maintain clean, organized, and fully stocked displays within the department.
• Assist with basic product preparation and handling tasks as needed.
• Ensure proper product rotation, quality, and freshness standards are consistently met.
• Communicate effectively with team members regarding product levels, guest needs, and daily priorities.
• Support Leads and department leadership by reporting low-stock or high-demand items.
• Maintain cleanliness of individual workstation and contribute to overall Market and property standards.
• Engage with guests at the counter, answer questions, and provide product guidance and recommendations.
• Work collaboratively with team members to maintain a positive, respectful, and high-performing work environment.
• Support cross-departmental efforts to enhance the overall guest experience.
• Work at a quick, efficient, and safe pace during each shift.

Personal Requirements:

• Be an ambassador for the company and maintain professionalism in and outside of work.
• Strong interpersonal skills in a customer-facing environment.
• Positive attitude with the ability to contribute to a high-morale team environment.
• Effective communication skills, both verbal and non-verbal.
• Ability to work collaboratively in a fast-paced environment.
• Professionalism and commitment to company standards.
• Flexibility to work evenings, weekends, and holidays as required.
• Ability to work efficiently and safely during shifts.
• Texas Food Handler Certification required.
• TABC Certification required.

Compensation: Hourly base wages are determined by tenure and position and may vary based on experience and skill level.

Working Conditions:

• A typical work week for this position is 40–45 hours. Hours vary based on the needs of the Market and the department.
• Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements.
• Exposure to hot, cold, and potentially hazardous equipment is possible.
• Familiarity with basic workplace tools and systems may be required.

Benefits:

• 3 Sick Days annually
• 50% discount at all ERHG/Market Restaurants
• 20% discount on retail
• Employer Contribution to Health Insurance
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000

Please note: This job description is intended to provide a brief overview of typical job functions and duties and may not cover all possible responsibilities.