What are the responsibilities and job description for the PRODUCE LEAD position at New Morning Market?
Description:
Purpose: The Produce Shift Lead will have complete accountability for all aspects of the department’s operations and will perform all duties and responsibilities of Produce staff members; as well as supervising staff and coordinating staff development; assisting the Produce Manager in creating a cohesive team environment. This position also ensures a positive company image by providing courteous, friendly, and efficient customer service. As a team member, an additional requirement of the position is to maximize sales and profitability while consistently communicating and modeling the New Morning vision and mission.
Starting at $18 per hour
MERCHANDISING
A. Actively maintain department signage and/or labeling of products with shelf tags, price stickers and/or signs to support accurate prices and sourcing information.
B. Maximize sales potential through actively planning, executing, and maintaining attractive, fully stocked, rotated, and faced product in appropriate locations.
C. Communicate items at risk of not selling in a timely fashion to Produce Manager and/or Assistant Produce Manager and discuss strategies needed to reduce losses.
PRODUCE DEPARTMENT OPERATIONS
A. Oversee appropriate stocking of produce, seasonal department related products and general department supplies.
B. Assist in maintaining Produce department’s additional seasonal sales areas.
C. Monitor voice mail, email and special orders and follow through daily.
D. Ensure department operates in compliance with health department regulations.
E. Ensure recordkeeping for best practices in recording waste and waste management.
F. Ensure proper storage and labeling procedures.
G. Maintain department equipment in working order. Monitor cooler and freezer temperatures (where applicable) and follow established procedures for handling breakdowns. Advise department manager of equipment problems or needs.
H. Report all problems and needed repairs to the department manager. If it is an immediate need, will contact the Manager on Duty or person directly in charge of the store management.
I. Use correct procedures to report UPC and PLU errors to the IT department and report this information in a timely fashion.
J. Participate in department and storewide inventory counts.
K. Ensure retail floor and cooler areas are maintained in sanitary, orderly condition meeting Health Department standards.
QUALITY ASSURANCE
A. Must have the ability to examine products for quality and freshness and have working knowledge of the products.
B. Ensure proper handling and storage of products, according to specific product requirements.
C. Provide suggestions regarding quality and handling of department merchandise.
D. Responsible for receiving own orders for quality control.
E. Check deliveries for damage, quality, and accuracy, and note discrepancies on invoice as needed.
F. Set the highest standards in quality for products sold and ensure that best practices for culling, storage and display are met.
D. Demonstrate and promote determination of inventory that is not moving, overstocked or in danger of going out of code, alert manager of these issues.
CUT PROGRAM
A. Responsible for preparing products for and maintaining the Cut Produce Program.
B. Maintain compliance with all health code regulations.
C. Follow cut program prep logs and par sheets to ensure availability of cut program items on a daily basis.
PERSONNEL MANAGEMENT
A. During assigned shift (or in the absence of Produce Manager or Assistant Produce Manager), ensure that all Produce department staff follow established policy and procedures.
B. Participate in developing, maintaining, and updating Produce procedures.
C. Fill holes in produce staff schedule in absence of Manager to ensure smooth department operations within budget guidelines.
D. Develop relationships with all staff.
E. Set work priorities for staff including but not limited to opening, closing, merchandising, sampling, and prep lists.
F. Give frequent positive and constructive critical feedback on all set priorities.
G. Assist Produce Manager in ensuring department staff are informed of storewide meetings and policy changes.
H. Ensure that daily and special needs cleaning tasks are done as per the instructions of the department manager.
I. Address complaints and resolve problems with staff; issues that cannot be resolved should be referred to the Produce Manager.
J. Participate in department meetings on a regular and ongoing basis; keep all meeting notes in an assigned place.
K. Establish and maintain a positive work environment that supports high department performance and morale.
GENERAL MANAGEMENT
A. Review financial reports of department performance with department manager and ensure corrective action is being taken.
B. Attend storewide meetings as well as department meetings and trainings.
C. Perform other tasks assigned by Produce Manager and/or MOD.
D. Set an example as a mature and productive team member.
E. Provide mutual aid to other departments, should the need arise, as directed by your supervisor.
Requirements:
Evening and weekend availability required.
Purpose: The Produce Shift Lead will have complete accountability for all aspects of the department’s operations and will perform all duties and responsibilities of Produce staff members; as well as supervising staff and coordinating staff development; assisting the Produce Manager in creating a cohesive team environment. This position also ensures a positive company image by providing courteous, friendly, and efficient customer service. As a team member, an additional requirement of the position is to maximize sales and profitability while consistently communicating and modeling the New Morning vision and mission.
Starting at $18 per hour
MERCHANDISING
A. Actively maintain department signage and/or labeling of products with shelf tags, price stickers and/or signs to support accurate prices and sourcing information.
B. Maximize sales potential through actively planning, executing, and maintaining attractive, fully stocked, rotated, and faced product in appropriate locations.
C. Communicate items at risk of not selling in a timely fashion to Produce Manager and/or Assistant Produce Manager and discuss strategies needed to reduce losses.
PRODUCE DEPARTMENT OPERATIONS
A. Oversee appropriate stocking of produce, seasonal department related products and general department supplies.
B. Assist in maintaining Produce department’s additional seasonal sales areas.
C. Monitor voice mail, email and special orders and follow through daily.
D. Ensure department operates in compliance with health department regulations.
E. Ensure recordkeeping for best practices in recording waste and waste management.
F. Ensure proper storage and labeling procedures.
G. Maintain department equipment in working order. Monitor cooler and freezer temperatures (where applicable) and follow established procedures for handling breakdowns. Advise department manager of equipment problems or needs.
H. Report all problems and needed repairs to the department manager. If it is an immediate need, will contact the Manager on Duty or person directly in charge of the store management.
I. Use correct procedures to report UPC and PLU errors to the IT department and report this information in a timely fashion.
J. Participate in department and storewide inventory counts.
K. Ensure retail floor and cooler areas are maintained in sanitary, orderly condition meeting Health Department standards.
QUALITY ASSURANCE
A. Must have the ability to examine products for quality and freshness and have working knowledge of the products.
B. Ensure proper handling and storage of products, according to specific product requirements.
C. Provide suggestions regarding quality and handling of department merchandise.
D. Responsible for receiving own orders for quality control.
E. Check deliveries for damage, quality, and accuracy, and note discrepancies on invoice as needed.
F. Set the highest standards in quality for products sold and ensure that best practices for culling, storage and display are met.
D. Demonstrate and promote determination of inventory that is not moving, overstocked or in danger of going out of code, alert manager of these issues.
CUT PROGRAM
A. Responsible for preparing products for and maintaining the Cut Produce Program.
B. Maintain compliance with all health code regulations.
C. Follow cut program prep logs and par sheets to ensure availability of cut program items on a daily basis.
PERSONNEL MANAGEMENT
A. During assigned shift (or in the absence of Produce Manager or Assistant Produce Manager), ensure that all Produce department staff follow established policy and procedures.
B. Participate in developing, maintaining, and updating Produce procedures.
C. Fill holes in produce staff schedule in absence of Manager to ensure smooth department operations within budget guidelines.
D. Develop relationships with all staff.
E. Set work priorities for staff including but not limited to opening, closing, merchandising, sampling, and prep lists.
F. Give frequent positive and constructive critical feedback on all set priorities.
G. Assist Produce Manager in ensuring department staff are informed of storewide meetings and policy changes.
H. Ensure that daily and special needs cleaning tasks are done as per the instructions of the department manager.
I. Address complaints and resolve problems with staff; issues that cannot be resolved should be referred to the Produce Manager.
J. Participate in department meetings on a regular and ongoing basis; keep all meeting notes in an assigned place.
K. Establish and maintain a positive work environment that supports high department performance and morale.
GENERAL MANAGEMENT
A. Review financial reports of department performance with department manager and ensure corrective action is being taken.
B. Attend storewide meetings as well as department meetings and trainings.
C. Perform other tasks assigned by Produce Manager and/or MOD.
D. Set an example as a mature and productive team member.
E. Provide mutual aid to other departments, should the need arise, as directed by your supervisor.
Requirements:
Evening and weekend availability required.
Salary : $18