PRIMARY RESPONSIBILITY

The primary responsibility of a Produce Clerk is to ensure customer satisfaction by properly preparing variousfresh and prepared produce items, while following the Department of Health sanitation guidelines. A Produce Clerk also increases customer loyalty by assisting all customers with courteous, pleasant, patient service and treatment.

ESSENTIAL DUTIES

You MUST perform the following duties regularly and up to company standards:

• Promptly, courteously and efficiently greet, thank, offer assistance, and meet the needs of all customers.
• Prepare fresh and prepared produce for sale. Trim, wash, wrap, price, and label produce items, complying with C.O.O.L. regulations.
• Transport all produce items to the sales floor and display it neatly in the correct locations.
• Keep displays neat and appealing throughout the day, by arranging, trimming, watering, rotating, and refilling items, asneeded. Reduce or remove items if necessary.

NON-ESSENTIAL JOB DUTIES

In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge.

• Receive freight and verify items received with invoice.
• Write out credit claims as needed.
• Answer phone calls as needed.
• Order merchandise and supplies as needed.
• Assemble special orders for customers.
• Make and display shelf talkers and signs. Report price label errors to the POS department.
• Keep aisles clear, neat and clean. Perform hourly sweep log duties.
• Clean display cases and mirrors on sales floor as needed.
• Sweep and mop prep room and sales floor as needed. Pick up debris from floor to avoid accidents.
• Maintain cleanliness in the prep room and chill box.
• Discard trash and cardboard boxes. Bale rubbish when baler is full.
• Visit other work sites.
• Assist with inventory.
• Perform other duties as required or assigned.

CUSTOMER SERVICE EXPECTATIONS

All associates are required to provide our customers with “World Class Service” with a local touch.

• GREET all customers (be friendly, smile and make face-to-face eye contact). 
• HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.). 
• Personalize the customer’s shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.). 
• THANK all customers (show appreciation and offer a parting comment).

WORKING CONDITIONS

• Frequently work indoors where it may be cold, noisy, and with a high volume of customers and co-workers, to perform most job duties; in wet conditions to wash vegetables.
• Seldom work outdoors where it may be hot, humid, and sometimes raining, and where you may be exposed to fumes from the forklifts and vog in the air, to discard trash and cardboard boxes and to receive freight.

WORK HOURS

• Generally be available for work 7 days a week and holidays, between 4:30 am and 8:00 pm.

EQUIPMENT USE

• Frequently use a stock wagon, knife and price gun to prepare and display merchandise for sale.
• Occasionally use a wrapping and pricing machine to prepare items for sale; baler to discard cardboard boxes; telephone to answer incoming phone calls and page other co-workers; broom, dustpan and mop for cleaning duties; forklift and pallet jack to receive and transport merchandise.
• Seldom use a ladder to retrieve merchandise and supplies from top shelves; company van to pick up merchandise from another site.

SAFETY EQUIPMENT

• Continuously wear a back support belt when performing all job duties.

MENTAL, PHYSICAL AND COMMUNICATION DEMANDS

• MENTAL – Continuously need to concentrate well and be alert to perform all duties. Frequently need to pay attention to detail, especially when trimming and displaying produce, and when cleaning the prep room; be able to prioritize various tasks to maximize productivity and efficiency, even with frequent interruptions. Occasionally need to use mathematical abilities to take inventory, fill orders, and order and receive merchandise and supplies.

• PHYSICAL – Continuously need to stand, handle, and have corrected vision when performing all job duties. Frequently need to walk, bend and reach to prepare and display merchandise, and take inventory; havegood eye-hand coordination when using knife to trim vegetables; use fingers to determine firmness and quality of produce items; have good color vision to distinguish variety and freshness of various produce items and buildappealing displays. Occasionally need to push and pull up to 300 lbs. and lift and carry up to 50 lbs. to store and retrieve cases of merchandise from chill box or prep room, using a pallet jack, produce cart or stock wagon; squat to lift up cases of merchandise. Seldom need to sit and have good depth-perception to operate forklift or company van when transporting merchandise.

• COMMUNICATION – Frequently need to listen, talk to, and understand customers, supervisors and co-workers, and assist them with their requests when doing all job duties; read product cases when receiving, storingand stocking merchandise; read shelf tags and signs and display plan when stocking shelves; read and write in communication book. Occasionally need to talk on the telephone to call other stores for information, answerincoming calls, transfer calls to another department, respond to Cashiers’ pages, and use the PA system. Seldomneed to contact and talk to vendors.

QUALIFICATION REQUIREMENTS

Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing with workers, vendors and management, and be able to workunder minimal or no supervision.

 Education and Experience: None.

 Age Restrictions:

• Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter and knife. 
• Must be at least 18 years of age to clean, maintain, or operate a trash baler, freight elevator, and any power driven equipment. 
• Must be at least 18 years of age, have a valid Driver License, and receive company certification to operate a forklift.

CHARACTER TRAITS AND PERSONAL WORK VALUES

• Personal Traits – To promote good working relationships with co-workers, customers and vendors.
• Have a friendly, cheerful, pleasant demeanor, characterized by a strong desire to please customers and co-workers and serve them well.
• Maintain a positive attitude toward work, vendors, co-workers, supervisors and customers.
• Be service oriented toward customers and fellow co-workers.
• Be a good listener, patient and understanding of customers and co-workers.
• Be honest and trustworthy. Use good judgment.
• Be neat and clean, in appearance and work habits.

• Work Habits – To promote a productive work environment.
• Greet, Help and Thank all customers.
• Handle customers’ complaints and concerns with tact.
• Maintain a good attendance record.
• Be punctual and committed to work when scheduled.
• Be focused on task and detail-oriented.
• Show initiative. Always keep busy. Be a self-starter.
• Be efficient and productive, while producing quality work.
• Be flexible, versatile, organized, methodical and conscientious.
• Be able to work under pressure and meet deadlines.
• Be able to follow work procedures and policies (e.g. safety and security practices).
• Create and maintain clean, safe and pleasant work environment for everyone.
• Be a team player and work well with others.