Job Details

Essential Job Duties and Responsibilities

1 - Skilled and Devoted Team Members

1. Interview, select and hire qualified personnel for Produce Department. Include Store Director in the final decision.
2. Participate in setting and achieving goals to further your skills and engagement at time of your Evaluation.
3. Oversees the development and growth of all Produce Department team members by ensuring orientation, certification, on-line training, and continued training. Ensuring all team members have the opportunity to be successful.
4. Conduct evaluations and address disciplinary concerns properly and timely.
5. Possess knowledge and ability to teach others all fundamentals of Produce production. This will include but not be limited to culling, trimming, conditioning, slicing, peeling, stacking, washing, and organizing.
6. Comply with all company policies, programs, and directives as specified by your manager and in the Team Member Manual.

2 - Guest Service / Team Work

1. Deliver excellent guest service through a friendly and courteous behavior by greeting, assisting, and responding to guest’s needs in order to promote Broulim’s image and increase guest confidence and loyalty.
2. Maintain good working relationships with other department managers to ensure smooth flow of products and service throughout the store, with objective of improving sales store wide.

3 - Quality and Value

1. Know and have the ability to cost out all products to determine proper retails.
2. Conduct the receiving, storing, and merchandising of all Produce products, and follow the pricing schedule as directed by Produce Supervisor.
3. Plan and carry out aggressive merchandising programs for increased sales and assists management with cross merchandising ideas with other departments.
4. Check invoices for items, costs, shortages and miss picks and call AFS or respective vender for corrections. See that all invoices are dated and signed.
5. Oversees, and demonstrates knowledge of and maintains strict adherence to all company and governmental regulatory agency standards and guidelines for the entire Produce Department including but not limited to COOL, acceptable temperature ranges of cases and processing areas.
6. Ensures adequate stock by proper ordering so that inventories can be maintained at optimum levels. Pays proper attention to: Effective inventory control to guard against spoilage and outdated product, proper stock rotations, pricing is accurate and legible, and eye-appealing displays that are full and faced.
7. Maintain adequate and appropriate department records at all times.

4 – Environment

1. Promote a high level of morale and respect within department and store, utilizing friendly professional methods of honest and open communication, thereby being a positive example to others.
2. Maintain a clean environment inside and outside the department by limiting clutter around cases, keeping display equipment and chrome clean, sweeping back room floor, and keeping refrigeration clean and organized.
3. Ensure safety for yourself and others by using equipment in a safe and cautious manner after seeking and receiving proper training and instruction.

5 - Profitability and Growth

1. Maintain effective control of department labor and inventory in line with established budgets.
2. Meet or exceed budgeted expectations for contribution.
3. Possesses a good understanding of the meaning of sales, gross profit, labor and inventory and its relationship to the effective operation of the department.
4. Walk your department with Store Director each day before finishing shift.
5. Direct and carry out the planning, organization, and direction of the activities in the Produce Department.
6. Assist in maintaining effective department security in compliance with company policy and directives.
7. Maintain an awareness of competitive activity within the stores marketing area as it relates to the Produce Department. Also maintain awareness and concern for the company’s interest and investment at all times through the regular practice of sound, honest judgment.
8. Ensure company standards for safety are maintained and safety equipment is utilized.
9. Ensure company standards for sanitation are maintained.
10. Ensure company standards for productivity are maintained.

Position Requirements

To perform this job successfully, an individual must be able to perform each essential duty with accuracy and maintain a high level of productivity and guest service. The requirements listed below are representative of the knowledge, skill and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Desired knowledge, skills and abilities

1. Ability to read, interpret and apply common sense understanding to instructions, policies and procedures either written or oral.

2. Must possess solid communication skills, including verbal and listening skills in order to effectively and efficiently communicate with guests and team members.

3. Ability to accept constructive review and be accountable for one’s own success.

4. Must have ability to work weekends, evenings, and holidays.

5. Must possess integrity, a positive attitude, be mission driven, and be self-directed with a shared passion for Broulim’s Mission.

6. Education: High School diploma or general education degree (GED); or related job experience and / or training are required.

7. Certificates / Licenses: Fork Lift Certificate if you are assigned to use fork lift, Food Handlers Certificate.

8. Minimum Age: 18

9. Experience: Must have previous Produce experience.

10. Math: Basic math skills required. Basic math skills using units of money, weight, measurement, volume addition, subtraction, multiplication, division, and percentages required. An understanding of gross projections, invoices, transfers, labor goals, inventory, and other paperwork as assigned by store management is required.

11. Computer: Excellent computer skills including Microsoft Excel, Word etc. required.

12. Equipment: pallet jack, forklift, hand truck, box cutters, baler, 6 wheeler, Garble, A Pod, 10 key and computer, etc.

13. Physical / Sensory Demands: the work environment characteristics described here are representative of those an associated encounters while performing the essential functions of this job.

Work is generally performed in a safe and comfortable store environment with the possibility of infrequent exposure to cold conditions.

Qualifications