Produce Department Manager / Head Food Clerk

The purpose of this position is to select, price and promote fresh organic and local produce and supervise department staff to meet objectives for sales, margin, and customer service.

RESPONSIBILITIES

• PURCHASING – Negotiate with suppliers for favorable prices, terms, quality, and delivery. Purchase produce by following guidelines of marketing plan (i.e., priority for local & organic). Research new or alternative sources of supply. Receive / oversee produce deliveries following established receiving procedures. Price produce to achieve margin and sales goals, while maintaining a competitive pricing profile. Periodic price surveys of identified competitors.
• CUSTOMER SERVICE – Uphold customer service standards. Assist customers with any questions they may have and special orders. Sampling produce to customers. Ensure all staff is providing excellent customer service at all times.
• MERCHANDISING – Plan attractive produce displays and ensure displays are replenished, rotated, and culled as per set standards. Select items for specials; mark down items as needed to reduce losses. Offer samples and suggestions for purchase and preparation in a friendly, courteous manner. Provide product information for ads, promotions, and customer inquiries. Provide clear, attractive, consistent signage. Trim, wash, bundle produce as needed. Set preparation and stock priorities for personnel staff. Attend weekly management meeting to report and plan store merchandising.
• DEPARTMENT MAINTENANCE – Get credit from suppliers where applicable for returned, damaged, spoiled goods. Coordinate storage of items to be returned to suppliers. Properly dispose unsellable items. Participate in quarterly inventory counts. Conduct inventories as requested by Store Director. Maintain department equipment in working order. Advise Store Director of equipment repair or replacement needs.
• PERSONNEL – Participate in hiring qualified applicants following established policy. Assign daily tasks for all produce team members to complete. Supervise and train staff to ensure all work is being completed on time and employees are cross‑trained to help each other. Conduct performance evaluations and recommend disciplinary action as needed following established policy. Schedule hours for produce department within payroll allocation and review timesheets. Ensure that breaks and lunches are taken for the appropriate amount of time and communicate with Store Director if this policy is not being followed. Organize and conduct department staff meetings to communicate goals, sales margin, and safety requirements. Follow all company safety procedures and ensure department staff is compliant as well.

ADDITIONAL DUTIES

PHYSICAL DEMANDS ANALYSIS

STANDING AND WALKING

Tasks : Various duties involved in receiving, preparing, and displaying produce and cleaning the produce area. These tasks require standing and walking.

Surface : Tile or concrete floor

Estimated Total Hours : 4‑8 hrs. Maximum Continuous Time : 4 hrs.

LIFTING / CARRYING

Object(s) : Cases of produce

Max. Weight : 80 lbs.

Min / Max Lift Point : floor / waist

Frequency : daily

Avg. Weight : 40 lbs.

Min / Max Lift Point : floor / chest

Frequency : hourly

LIFTING / CARRYING : VARIED WEIGHT DEMANDS CHART

Weight Hourly Daily Weekly Monthly Never

100 lbs. X

Comments : Lifting of objects over 50 lbs. can be done with help from another worker.

PUSHING / PULLING

Objects : Carts carrying cases of produce

Max. Force : minimal

Distance : 50 ft.

Frequency : hourly

BENDING / SQUATTING / KNEELING

Tasks : Lifting cases at floor level, retrieving objects stored on lower shelves

Frequency : continuous

WORK CONDITIONS

Exposure to Yes No

Hot Temperatures (outside) X

Hot Temperatures (inside) X

Cold Temperatures X

Sudden Changes in Temperature X

Noise X

Fumes X

Cramped Quarters X

Cold Surfaces / Tools Handled X

Hot Surfaces / Tools Handled X

Sharp Edges X

Vibration X

100% Inside the Building or Vehicle 100%

0% Outdoors 0%

OTHER JOB DEMANDS

Does Job Require Yes No

Crawling X

Jumping X

Lying on Back X

Lying on Stomach X

Twisting X

LIST TOOLS, EQUIPMENT AND MATERIALS USED

Powered and manual pallet jacks, ice caddy, shovel, cases of produce, knives, garbage disposal, various cleaning solutions, wrapped machine, box crushed and baler.

SUMMARY

Produce Manager must be strong enough to lift various heavy objects such as boxes of produce. They must be able to stock and rotate the produce displays and recognize unsellable produce. They also are exposed to extremes of temperature and contact with tools and cleaning chemicals.

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