Understanding and capable as assigned of the following: setting cases, preparing products, pulling dated product, opening, closing, code dating, operating sales counter, monitoring stock levels, weighing, pricing, rotating, labeling COOL, ordering, preparing meals in minutes, timing, stacking product type, and using "This One's On Us" cards to "Make Our Guests Crazy About Us!". Participating actively in the Meat/Seafood Department's accident reduction plan including: cleaning floors, sanitizing, laundering towels/wash clothes, and recognizing shelf order, safety features of all machinery, store evacuation plan, robbery policy, health codes for bleach, HACCP, case temperatures, gloves, ice scoop, sink regulations, and storing regulations.