PRODUCE MANAGER

Produce Manager

The Produce Manager is primarily responsible for managing all aspects of the department's operations. Based on experience, knowledge and expertise, the Produce Manager is responsible in maintaining and overseeing the Produce and Floral areas. The Produce Manager is also responsible for supervising as well as training and retraining all Produce Department personnel.

Work performance is either reviewed directly or generally by the Store Director and the Administrative Produce Supervisor. The Produce Manager is reviewed by the Store Director and the Administrative Produce Supervisor. The Produce Manager receives direct supervision and guidance from the Store Director and also the Produce Division Administrative which includes but is not limited to review of work and planning of departmental goals.

The Produce Manager seeks assistance from the Store Director, Produce Division and other Administrative Staff. An Produce Manager is promoted from the Assistant produce manager position, and this position may lead to Store Level Management positions.

Essential Job Duties:

• Supervises the following job classifications
• Produce Food Clerks
• Produce General Clerks
• Supervises Produce Personnel in their daily tasks, communications and new procedures.
• Authorized to sign and approve the following items pertaining to the Produce Department
• All deliveries and orders
• Invoices and clearing of invoices
• Price changes
• Merchandise credits
• Personnel Information Forms
• Employee evaluations
• Accident reports
• Building Maintenance job orders
• Damage claim forms
• Other documents as authorized
• Supervises and assists in all phases of the Produce Department.
• Trims all Produces items for retail sale.
• Cuts and trays fruits and vegetables for retail sales.
• Maintains all floral and chill cases within Produce sales floor.
• Maintains and services the Produce display cases by:
• Fills, stocks, and replenishes as needed.
• Arranges displays in Produce display cases.
• Supervises and assists in the clean up of the prep room, storage areas, tools and equipment. Reports any faulty or hazardous conditions to the Store Director.
• Assists in the training of all new employees.
• Releases transfers to other stores with the authorization of authorized personnel.
• Provides and cares for all department equipment.
• Periodically checks on the required temperature of the freezer walk-in, chill walk-in, prep room, Produce chill display cases, and all other chill/display cases in the Produce backroom and sales floor.
• Services customers and prepares orders.
• Cares for and cleans all display cases.
• Drives Fork lift to receive products.
• Understand and abide by all company policies and procedures

Other Job Duties:

• Takes weekly and or monthly inventory as required.
• Maintains and develops proper and efficient servicing of customers, and maintains a good personal appearance and healthy habits and hygiene.
• Complies with and enforces all store activities in relation to governmental and regulatory agencies such as OSHA, Food and Drug Administration, and Department of Health.
• Works maintains and establishes a good working relationship with all other departments and stores to enhance the concept of teamwork and to improve the merchandising of all Produce items within the store and chain wide.
• Supports and promotes Sales Programs initiated by the Company and at the Stores.
• Any tasks as deemed necessary by management

Physical Requirements:

• Must be able to safely lift up to 75 lbs on own continuously.
• Must be able to push and pull at least 1000 lbs with assistant
• Requires standing for long periods (up to 3 hours without a break; up to 7 hours for entire shift)
• Continuous bending, stooping, squatting, crawling and kneeling required throughout the course of the day.
• Continuously reaching above shoulders
• Climbing of ladders and stairs occasionally
• Must be able to drive fork lift.
• In an 8 hour day, must be able to walk continuously throughout shift (up to 7 hours)
• In an 8 hour day, sitting is rare (up to 1 hour)

Mental Requirements:

• Requires knowledge, experience and expertise of the Produce operations.
• Accuracy is of primary importance in all aspects of the job.
• Requires manual dexterity and eye-hand coordination for various activities.
• Must be able to give and respond to verbal and written instructions/questions from customers and employees.
• Requires being able to read and comprehend communications and instructions on products, literature, log book etc
• Must be able to work in conditions that may be demanding and stressful.
• Able to work independently and as a team member
• Able to multi-task
• Resourceful

Work Hours:

• Based on classification: Based on what is stated in the Employee Handbook.
• May require working overnights, early mornings, evenings and weekends.
• Must be willing to work at any Times/Big Save Locations on the island.

Working Conditions:

• Working conditions in the Produce Department is very Cold or hot depending which store you work in.
• Walk in chills; temperatures between 30-40 Degrees Fahrenheit.
• Warehouse is not air conditioned, and it could reach temperatures of over 100 Degrees Fahrenheit during the summer months.

Equipment:

• Knives
• Cutting boards
• Mesh Gloves
• Knife Sharpening Steel
• Scrappers
• Produce Racks
• Flat Beds
• Pallet Jacks
• Hand Trucks
• Fork Lift
• Step Stool Ladders
• Box Cutters
• Hand Wrap Machine
• Baler
• Foam Trays and Containers
• DSD Unit
• Ordering Unit (Telzon)
• Inventory Unit (Symbol)
• ITASCA Unit
• Computers
• Label Guns

Potential Hazards:

• Improper use of chemicals that the company utilizes for sanitation purposes
• Cuts from knives and various cutting tools or sharp items used.
• Slips and falls due to icy, wet or slippery floors.
• Falling merchandise while items are being stocked or stacked.
• Being hit by forklift, pallet jack, hand trucks or flat beds.
• Injuries from improper work methods or lifting.
• Changes in environmental temperature when working in the prep room, freezer/chill areas, warehouse and the store.

Qualifications:

• Education/Training/Experience:
• Must be at least 18 years of age in order to use all required equipment in the department.
• High School Graduate preferred.
• Must have at least 6 months to 1 year experience as Produce Clerk.
• Able to supervise, willing to take responsibility and have good communication skills.
• Communication:
• Properly communicates with employees, verbally or through written communication in the department log book.
• Good phone etiquette
• Other:
• Accurately complete work in a timely manner
• Efficiently complete work in a timely manner