Dispatcher -White Helmet

VALLARTA SUPERMARKETS•Los Angeles, CA

4d•$18 - $19•Onsite

About The Position

Job DetailsJob Location: North Hills, CA 91343Salary Range: $17.87 - $19.40 Hourly------ Job Duties: Customer Service Read the number shown on the display and announce (first in English then in Spanish), if no one approaches you for help, move on to the next number (you can click the number screen to next number). Never dispatch a customer without a number. Greet customer by introducing yourself, “Hi my name is ______, I will be your Meat Dispatcher today, how can I assist you?” Respond to questions and requests in a courteous and helpful manner. Promote meat items on sale or meat items that match those that the customer is already ordering. Cross sell items that relate to what they are purchasing. Provide excellent customer service. Assist and participate with Company marketing promotional events and programs as needed And all other assigned Job Duties. Excellent and respectful customer service at all times. Courtesy Never make a customer feel less important. Do not argue with customer. Keep personal conversations to a minimum. Professionally communicate with co-workers about work related issues. Thank the customer for their purchases and inform them “I look forward to serving you again soon.” Dispatching TARE- Always weigh the meat item AFTER placing it inside a plastic bag. Plus NEVER place the meat directly onto the scale as it could cause cross contamination. Must learn all codes which include codes for small bags, large bags, small containers, large containers (affects TARE costs and weights) Code tests will be given periodically and must be passed. Must know proper way of weighing, wrapping and labeling items Must verify the printed tag description prior to placing it onto the meat package. IF wrong label or pricing, throw the printed tag away, do not place it onto a counter or tabletop. Seafood should always be placed inside the blue plastic bags, NEVER wrap in butcher paper. When a customer requests an item that is not immediately available, ask for assistance. When a customer asks for your assistance in locating an item outside your department, you must use the intercom to call that department to assist the customer. Can only do one type of cut per meat item (“steak is too big and customer wants to cut in half) Policies Make sure to place any “go-back” meat items to their designated place. Any meat item that weighs more than 10 lbs must be placed in a plastic bag and not wrapped. For Ranchera (higher price beef) the limit is 5 lbs to be placed into plastic bag. Meat items that are sold by the box or that the total amount exceeds $100.00 must first be approved by the Meat Manager and must be escorted to the Front End for purchase. No dispatching yourself, friends or family members. Co-workers- Items must be placed inside a plastic bag, not wrapped in butcher paper. No one is authorized to give or promise discounts. When a returned item (due to quality concerns or other reason) is taken to you, you must immediately notify your supervisor to review the situation. Do not leave the front dispatching area unattended without manager approval (even for rest room) If customer requests a special cut or a cut that will take time to do, you must ask for assistance to a manager or a co-worker with a green helmet (meat cutter) or a red helmet (non- bandsaw cutting). During slow times, maintain the sweep sheets, clean the meat counter, tables, walls, floors and sink each time it is necessary. If you think there is nothing to do, ask a manager. Ensure there are no drinks in your work area with the exception of water in a spill-proof container. Be conscious of your work area (If you notice a spill clean it or call the “75”-maintenance). Do not leave a spill area unattended, this is unsafe and may cause a slip and fall. Call a coworker over to assist in cleaning the spill. No horseplay, joking, or disrespecting others. QualificationsJob Requirements Must obey all State and Federal guidelines, including but not limited to safety and health policies (including wearing proper headwear: hat/hairnet/etc.). Read English and/or Spanish for codes and descriptions of meat product. Maintain a neat, well-groomed personal appearance; follow the company uniform policy. When going on break, lunch or using the restroom, you must remove the white robe and red apron. Upon your return to the meat department, you must wash your hands prior to dispatching any customers. Follow the work shift scheduled or assigned by the department manager. Follow approved procedures on weighing & cutting meat items. Wrap and label products as required. Handle damaged and spoiled items. Wear safety gloves when cutting or cleaning meat-slicer machine. Wash hands frequently (at minimum every 20 minutes) with hot water and anti-microbial soap from elbows down for no less than 20 seconds. Maintain a clean work area. Sweep and clean meat department floors, walls, meat slicer, equipment and sinks. Will involve water plus respective cleaning products/sanitizer. Use of gloves- must wear gloves at all times and change gloves when handling different meat types or as necessary. Essential Physical Job Duties Stand, walk for duration of work shift. Bend, stoop, reach and grab frequently to complete customer orders or place items onto carts/racks Must lift variable weight product up to 30 lbs Lift boxes and product up to 60 lbs (ask assistance when necessary, especially over 30 lbs) Place debris/trash/recycle products in respective areas. Place boxes/product onto dolly, cart, or counter top Push/pull between 30 lbs up to 200 lbs (items on cart/dolly) Grasp/Grip product to prepare for sales floor by either cutting or cleaning product Constant sweeping/pushing broom to pick up debris to keep work area clean Work in temperature changing environment for Meat Coolers/Freezers, warehouse and Dispatch areas. Place and remove product from Meat cooler (including shelving and produce bins) Reaching above shoulder level (Meat placement on sales floor plus shelving/rack system in Meat warehouse areas) Climb ladders to retrieve product on top shelf/meat cooler

Requirements

Must obey all State and Federal guidelines, including but not limited to safety and health policies (including wearing proper headwear: hat/hairnet/etc.).
Read English and/or Spanish for codes and descriptions of meat product.
Maintain a neat, well-groomed personal appearance; follow the company uniform policy.
When going on break, lunch or using the restroom, you must remove the white robe and red apron.
Upon your return to the meat department, you must wash your hands prior to dispatching any customers.
Follow the work shift scheduled or assigned by the department manager.
Follow approved procedures on weighing & cutting meat items.
Wrap and label products as required.
Handle damaged and spoiled items.
Wear safety gloves when cutting or cleaning meat-slicer machine.
Wash hands frequently (at minimum every 20 minutes) with hot water and anti-microbial soap from elbows down for no less than 20 seconds.
Maintain a clean work area.
Sweep and clean meat department floors, walls, meat slicer, equipment and sinks.
Will involve water plus respective cleaning products/sanitizer.
Use of gloves- must wear gloves at all times and change gloves when handling different meat types or as necessary.
Stand, walk for duration of work shift.
Bend, stoop, reach and grab frequently to complete customer orders or place items onto carts/racks
Must lift variable weight product up to 30 lbs
Lift boxes and product up to 60 lbs (ask assistance when necessary, especially over 30 lbs)
Place debris/trash/recycle products in respective areas.
Place boxes/product onto dolly, cart, or counter top
Push/pull between 30 lbs up to 200 lbs (items on cart/dolly)
Grasp/Grip product to prepare for sales floor by either cutting or cleaning product
Constant sweeping/pushing broom to pick up debris to keep work area clean
Work in temperature changing environment for Meat Coolers/Freezers, warehouse and Dispatch areas.
Place and remove product from Meat cooler (including shelving and produce bins)
Reaching above shoulder level (Meat placement on sales floor plus shelving/rack system in Meat warehouse areas)
Climb ladders to retrieve product on top shelf/meat cooler