Produce Clerk

The Produce Clerk supports the produce department by assisting with stocking, merchandising, and customer service. This role ensures the department maintains high standards of freshness, cleanliness, and customer satisfaction while adhering to food safety regulations and supporting daily operations. Stocking & Merchandising: Stock, rotate, and display fresh fruits and vegetables to ensure attractive presentation, quality, and freshness. Customer Service: Greet customers, answer questions, provide product recommendations, and fulfill special requests to enhance the shopping experience. Product Preparation: Assist with basic produce preparation tasks, such as trimming, washing, and packaging, under the direction of the Produce Department Manager. Food Safety & Cleanliness: Maintain a clean and sanitary work environment, including display areas, storage spaces, and equipment, in compliance with HACCP, FDA, and local health department standards. Inventory Support: Assist with receiving, inspecting, and organizing produce deliveries to ensure proper stock rotation and minimize waste. Team Support: Collaborate with the produce department team to meet department goals and support overall store operations. Equipment Maintenance: Clean and sanitize department tools and equipment as directed, ensuring a safe and efficient workspace. Requirements/Responsibilities Qualifications: High school diploma or equivalent preferred; no prior experience required, though retail or food service experience is a plus. Basic knowledge of food safety and sanitation practices or willingness to learn. Strong customer service and communication skills. Ability to work in a fast‑paced environment and handle multiple tasks. Physical ability to lift up to 50 pounds, stand for extended periods, and work in a cold or wet environment. Flexibility to work various shifts, including evenings, weekends, and holidays. Preferred Skills: Previous experience in a grocery or food service environment. Familiarity with produce handling or merchandising techniques. Food safety certification (e.g., ServSafe) is a plus. #J-18808-Ljbffr