Produce Clerk
DEPARTMENT: Produce Department

REPORTS TO: Produce Manager /Assistant Manager/ Store Manager and PIC

OBJECTIVE: Your responsibility is to assist in any way possible the total operation of the Produce Department. This responsibility includes the following of all company policies, budgets and operating procedures that apply to the Produce Department.

BASIC SCOPE: You are not only of extreme importance to the Produce Department but the entire store. It may be you that will determine customers shopping preference.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
Essential Job Duties:
1. Develop maximum customer relations through a friendly and courteous behavior.
2. Promote a high level of morale within department and store, utilizing friendly but professional methods of honest and open communication.
3. Maintain good working relationships with other department managers with objective of improved sales storewide.
4. Price, weigh and wrap all produce in accordance with department manager and store policies.
5. Capable of recognizing the quality of/and distinguish between the many different types of fruits and vegetables.
6. Capable of filling, arranging and merchandising display and display cases.
7. Trim, package, fill and merchandise produce cases properly cutting out unsaleable product and rotating new product.
8. Know and maintain produce standards as per company guidelines and produce standards manual in regards to produce quality, product freshness, and product wrapping and tare procedures.
9. Must be familiar with store layout, location of safety and emergency equipment.
10. Know inventory procedures, programs and directives as specified in associate handbook.
11. Receive product from suppliers and verify invoice accuracy; store and rotating incoming product in storage area properly.
12. Constantly strive for growth and knowledge for future advancement.
13. Attend departmental, store and company meetings when requested.
14. Comply with all company policies, programs and directives as specified in associate handbook.

Housekeeping/Maintenance:
1. Clean and sanitize areas of produce department and equipment as directed by the Produce Manager.
Maintain all equipment in good working order, notifying the department head or Store Manager of equipment problems.