What are the responsibilities and job description for the Produce Fresh Cut position at United Supermarkets, LLC?
Summary
The Produce Fresh Cut Clerk is first and foremost responsible for guest relations and satisfaction. He/She will perform all fresh cut fruit and vegetable cutting, processing, sanitation, food safety and stocking procedures on all produce items as outlined by the company and directed by the Produce Manager.
Key Responsibilities
The Produce Fresh Cut Clerk is first and foremost responsible for guest relations and satisfaction. He/She will perform all fresh cut fruit and vegetable cutting, processing, sanitation, food safety and stocking procedures on all produce items as outlined by the company and directed by the Produce Manager.
Key Responsibilities
- When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest
- Must be attentive at all times to needs of guests and be ready and able to direct/take guest to items in question
- Must be attentive to guest flow and be flexible to move from one activity to another quickly as dictated by guests
- Follow daily work schedule as assigned by management
- Perform produce duties in accordance with company guidelines to ensure proper handling for guest safety, convenience and value
- Prevent shrink, damage and spoilage of product to ensure freshness and quality
- Perform produce duties such as cutting, packaging, wrapping, clean-up as assigned by management in accordance with company guidelines
- Perform any other related duties as requested or required by management in accordance with company guidelines
- Ability to work in fast-paced, but efficient and controlled manner
- Ability to perform all physical aspects of the produce duties including but not limited to standing, bending, lifting, squatting, climbing and walking
- Ability to lift to a height of 4 feet, items weighing up to 60 lbs. on a regular basis
- Ability to read, write and complete company forms
- Ability to work for periods of up to 8-10 hours in 60 degree temperatures (controlled atmosphere for sanitation and ripening control purposes)
- Must maintain a current Food Safety certification
- Ability to safely operate job related equipment such as slicers, processors, juicers and other equipment
- Ability to accept supervisory coaching related to performance, work habits and attitude.
- Ability to function as a team member and get along with others