What does a food clerk do?

A meat department associate is responsible for addressing customer needs and offering product suggestions based on the customer's preference. Meat department associates ensure the safe storage of the products, carefully loading and unloading the items from the distribution trucks to the appropriate area. They also assist with product packaging, price labeling, inspecting quality, and eliminating products that do not pass quality standards. A meat department associate may also perform administrative and clerical duties as needed, such as taking orders, processing payments, and updating sales reports.

These skill sets are where the common ground ends though. The responsibilities of a food clerk are more likely to require skills like "wine," "basic math," "taking care," and "store shelves." On the other hand, a job as a meat department associate requires skills like "food handling," "grinders," "fresh product," and "food safety." As you can see, what employees do in each career varies considerably.

An associate food scientist is primarily responsible for developing new recipes for a company, ensuring quality and marketability. They are also responsible for improving existing recipes, performing support tasks for a head scientist, conducting market research and analysis, monitoring the progress of projects, and maintaining all recipes' data and records, including nutrition value and ingredients. Furthermore, there are instances when an associate food scientist must manage the packaging and storing processes of food, ensuring consumers' health and safety.

In addition to the difference in salary, there are some other key differences worth noting. For example, food clerk responsibilities are more likely to require skills like "wine," "taking care," "store shelves," and "hot food." Meanwhile, a dairy/frozen associate has duties that require skills in areas such as "food safety," "cleanliness," "math," and "pallets." These differences highlight just how different the day-to-day in each role looks.

A stower is responsible for scanning a product and appropriately placing it to the right shelf for customer's consumption. Duties of a stower include inspecting the item for any defects and escalating damaged items to the supervisor ensuring adequately labeled products. Other responsibilities include operating essential store equipment, adhering to the sanitary standards of the working area, and assisting customers with their concerns and inquiries. A stower should have excellent time-management skills and the ability to multi-task, especially on working with a fast-paced environment.

Some important key differences between the two careers include a few of the skills necessary to fulfill the responsibilities of each. Some examples from food clerk resumes include skills like "wine," "basic math," "taking care," and "store shelves," whereas an associate food scientist is more likely to list skills in "quality food," "quality standards," "ice cream," and "food service. "

Even though a few skill sets overlap between food clerks and stowers, there are some differences that are important to note. For one, a food clerk might have more use for skills like "wine," "taking care," "hot food," and "safety standards." Meanwhile, some responsibilities of stowers require skills like "pet," "pallets," "cleanliness," and "math. "