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 .

The Produce Manager is responsible for the following essential functions:

• 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 quality 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 time sheets. 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.

The Produce Manager is also responsible for the following additional duties which may become essential functions depending on availability of personnel, time of day, etc.:

• Work with Produce Buyer to bring in good deals and new items Meet budget goals set by the company; participate in setting sales and margin goals for department Review departmental financial reports and take corrective action as needed Meet with local farmers to discuss planning season and ordering commitments 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 <10 lbs.
• X 11-25 lbs.
• X 26-50 lbs.
• X 51-75 lbs.
• X 76-100 lbs.
• X >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 Height of Hands Above Floor During Push: maximum = 42'' BENDING/SQUATTING/KNEELING Tasks: Lifting cases at floor level, retrieving objects stored on lower shelves Frequency: continuous REACHING Tasks: Reaching across the produce displays when stocking and to reach objects stored above shoulder height Hands Used: Both Distance Direction Frequency Duration Avg.
• Weight 0-20" forward /upward continuously minimal <10 lbs. 20-36" forward /upward continuously minimal <10 lbs.
• WORK CONDITIONS Exposure to Yes No Hot Temperatures X (outside) X (inside) Cold Temperatures X Sudden Changes in Temperature X Noise X Fumes X Cramped Quarters X Cold Surfaces/Tools Handled X Hot Surfaces/Tool Handled X Sharp Edges X Vibration X 100 % Inside the Building or Vehicle 0 % Outdoors 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 un-sellable produce.
• They also exposed to extremes of temperature and contact with tools and cleaning chemicals.
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