What are the responsibilities and job description for the Produce Clerk 18yrs and older 12pm-10pm Open Availability position at United Supermarkets, LLC?
Summary
The Produce Clerk is first and foremost responsible for guest relations and satisfaction. He/She will perform all produce processing, sanitation, safety, and stocking procedures on all fresh produce products (fruits, wet vegetables, and dry vegetables) as outlined by company and directed by Produce Manager.
Key Responsibilities
The Produce Clerk is first and foremost responsible for guest relations and satisfaction. He/She will perform all produce processing, sanitation, safety, and stocking procedures on all fresh produce products (fruits, wet vegetables, and dry vegetables) as outlined by company and directed by 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
- Assist with building produce displays and ensure proper pricing and signage of products
- Perform produce duties such as stocking, wrapping, and clean-up as assigned by management in accordance with company guidelines
- Performs other duties as requested or required by management
- 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 be flexible to work various hours/shifts, including weekends and holidays
- Ability to accept supervisory coaching related to performance, work habits and attitude
- Ability to function as a team member and get along with others
