• PURCHASING – Negotiate with suppliers for favorable prices, terms, quality, and delivery. Purchase produce by following guidelines of marketing plan (i.e., priority for local & organic). Research new or alternative sources of supply. Receive/oversee produce deliveries following established receiving procedures. Price produce to achieve margin and sales goals, while maintaining a competitive pricing profile. Periodic price surveys of identified competitors.
• CUSTOMER SERVICE-- Uphold customer service standards. Assist customers with any questions they may have and special orders. Sampling produce to customers. Ensure all staff is providing excellent customer service at all times.
• MERCHANDISING—Plan attractive produce displays and ensure displays are replenished, rotated, and culled as per set quality standards. Select items for specials; mark down items as needed to reduce losses. Offer samples and suggestions for purchase and preparation in a friendly, courteous manner. Provide product information for ads, promotions, and customer inquiries. Provide clear, attractive, consistent signage. Trim, wash, bundle produce as needed. Set preparation and stock priorities for personnel staff. Attend weekly management meeting to report and plan store merchandising.
• DEPARTMENT MAINTENANCE—Get credit from suppliers where applicable for returned, damaged, spoiled goods. Coordinate storage of items to be returned to suppliers. Properly dispose unsellable items. Participate in quarterly inventory counts. Conduct inventories as requested by Store Director. Maintain department equipment in working order. Advise Store Director of equipment repair or replacement needs. 
• PERSONNEL—Participate in hiring qualified applicants following established policy. Assign daily tasks for all produce team members to complete. Supervise and train staff to ensure all work is being completed on time and employees are cross-trained to help each other. Conduct performance evaluations and recommend disciplinary action as needed following established policy. Schedule hours for produce department within payroll allocation and review time sheets. Ensure that breaks and lunches are taken for the appropriate amount of time and communicate with Store Director if this policy is not being followed. Organize and conduct department staff meetings to communicate goals, sales margin, and safety requirements. Follow all company safety procedures and ensure department staff is compliant as well.

• Work with Produce Buyer to bring in good deals and new items
• Meet budget goals set by the company; participate in setting sales and margin goals for department
• Review departmental financial reports and take corrective action as needed
• Meet with local farmers to discuss planning season and ordering commitments

PHYSICAL DEMANDS ANALYSIS

LIFTING/CARRYING: VARIED WEIGHT DEMANDS CHART