Cut Fruit Team Member at Hana Group US

Springdale, Arkansas, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Oct, 26

Salary

17.5

Posted On

14 Jul, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Produce Grading, Food Safety, Knife Skills, FIFO Rotation, Allergen Control, Customer Service, Waste Control, Sanitization, Portioning

Industry

Manufacturing

Description

Description Cut Fruit Team Member Job Description Summary: The Cut Fruit Team Member is an entry-level role within our fresh, in-store cut fruit program. In this position, you will learn to select and grade fresh produce, master safe cutting and portioning techniques, and follow the food safety standards that keep our product safe and appealing. The Cut Fruit Team Member's responsibilities include washing, peeling, coring, and cutting a variety of fruits, assembling fresh-cut fruit products according to established recipes and presentation standards, and maintaining a clean, organized, and safe work environment. The Cut Fruit Team Member will ensure that all produce used is fresh, ripe, and of the highest quality. The team member will work in a team environment, minimize waste, and maintain quality and freshness standards throughout the day. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Washing, peeling, coring, slicing, and portioning a variety of fresh fruits according to established recipes and specifications Inspecting and grading incoming produce for freshness and ripeness, and informing the STL when quality is sub-standard Selecting fruit at the correct stage of ripeness to maximize quality, shelf life, and yield while minimizing waste Preparing fresh-cut fruit products according to established guidelines on quality, portion size, presentation, and food safety Following allergen and cross-contamination controls, including proper handwashing, glove use, color-coded tools, and dedicated prep surfaces to keep products safe Applying accurate date labeling and rotating product using first-in, first-out (FIFO) to ensure freshness and reduce shrink Maintaining a clean work environment in order to prevent food contamination Reporting any problems with equipment to the manager on duty Sanitizing all utensils, cutting boards, instruments, and equipment used in preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications: Minimum 6 months in the food service or fresh food industry; cut fruit or produce experience preferred Strong understanding of food quality, consistency, presentation, and standards execution Ability to work independently in fast-changing environments Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations, including allergen awareness Encompass the company mission and core values Requirements Ability to work for extended periods in active retail food environments, including retail floors, kiosk locations, and field environments Ability to stand and walk for long periods and perform repetitive food preparation tasks Ability to lift, carry, push, or pull supplies, equipment, and product weighing up to 40 pounds, with or without reasonable accommodation Ability to bend, reach, squat, and use hands and arms to handle materials, tools, or equipment Ability to work in environments that may include temperature variations, noise, and production activity typical of food operations Ability to work flexible hours, including early mornings, evenings, weekends Hana Group North America is an Equal Opportunity Employer

Responsibilities

The Cut Fruit Team Member is responsible for washing, peeling, and cutting fresh fruit according to established recipes and quality standards. They must maintain a clean work environment and ensure food safety and freshness through proper rotation and sanitization.