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. Essential Functions PURCHASING – Negotiate with suppliers for favorable prices, terms, quality, and delivery. Purchase produce following marketing plan guidelines (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. Conduct periodic price surveys of identified competitors. CUSTOMER SERVICE – Uphold customer service standards. Assist customers with questions and special orders. Sample produce for customers. Ensure all staff provides excellent customer service at all times. MERCHANDISING – Plan attractive produce displays and ensure displays are replenished, rotated, and culled per quality standards. Select items for specials and 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. Create clear, attractive, consistent signage. Trim, wash, bundle produce as needed. Set preparation and stock priorities for personnel staff. Attend weekly management meetings to report and plan store merchandising. DEPARTMENT MAINTENANCE – Obtain credit from suppliers where applicable for returned, damaged, or spoiled goods. Coordinate storage and return of items to suppliers. Properly dispose of unsellable items. Participate in quarterly inventory counts and conduct inventories as requested by the 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. Supervise and train staff to ensure work is 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 the produce department within payroll allocation and review timesheets. Ensure breaks and lunches are taken in accordance with policy and communicate deviations to the Store Director. Organize and conduct department staff meetings to communicate goals, sales margin, and safety requirements. Follow all company safety procedures and ensure staff compliance. Additional Duties Work with the Produce Buyer to secure good deals and introduce new items. Meet budget goals set by the company; participate in setting sales and margin goals for the department. Review departmental financial reports and take corrective action as needed. Meet with local farmers to discuss seasonal planning and ordering commitments. Physical Demands Analysis Standing and Walking Tasks involve receiving, preparing, and displaying produce, as well as cleaning the produce area. Requires standing and walking on tile or concrete floor. Estimated Hours : 4–8 hours. Maximum Continuous Time : 4 hours. Lifting/Carrying Object(s): Cases of produce. Max weight: 80 lbs. Minimum/Maximum lift point: floor/waist. Frequency: daily. Avg weight: 40 lbs. Minimum/Maximum lift point: floor/chest. Frequency: hourly. 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 inches. Bending/Squatting/Kneeling Tasks: Lifting cases at floor level, retrieving objects stored on lower shelves. Frequency: continuous. Reaching Tasks: Reaching across produce displays when stocking and to reach objects stored above shoulder height. Hands used: both. Work Conditions Hot temperatures: yes (outside), yes (inside). Cold temperatures: yes. Sudden changes in temperature: yes. Noise: yes. Fumes: yes. Cramped quarters: yes. Cold surfaces/tools handled: yes. Hot surfaces/tools handled: yes. Sharp edges: yes. Vibration: yes. Other Job Demands Crawling: no. Jumping: yes. Lying on back: no. Lying on stomach: no. Twisting: yes. 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 crusher, baler. Summary The Produce Manager must be physically capable of lifting heavy items such as boxes of produce, stock and rotate displays, and identify unsellable items. The role involves exposure to extreme temperatures and contact with tools and cleaning chemicals. #J-18808-Ljbffr Piazza's Fine Foods