Produce Department Manager

at  Sugar Beet Food Coop

PHYSICAL JOB REQUIREMENTS

The physical requirements described here are those that an employee must meet, with or without reasonable accommodation, to successfully perform the essential functions of this job.

• Ability to use computer keyboard, monitor, mouse, telephone, and various office equipment continuously.
• Ability to lift and carry up to 30 pounds frequently.
• Ability to lift and carry up to 50 pounds occasionally.
• Ability to be present and working in assigned area for up to 3 hours without rest.
• Ability to bend, stoop, squat, kneel, climb stairs or ladder.
• Ability to reach above shoulder height occasionally.
• Ability to talk and hear to communicate with customers.
• Finger and hand dexterity with ability to grasp and hold items of different sizes.
• Vision ability - close, distance, peripheral vision, and depth perception.
• Ability to read register screen and product and shelf labels.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

• 1 year experience in produce, including buying for a produce department.
• 1 year experience in supervising others preferred
• Have or be able to obtain, within 14 days of start date, a valid Food Handler’s Certificate or Food Management Certificate.
• Language ability - comprehend complex instructions, correspondence, and memos. Communicate effectively and respectfully in oral or written form to staff and customers of diverse backgrounds. Effectively present information in one-to-one and small group situations to employees and customers.
• Math ability - Add and subtract two-digit numbers. Perform calculation using units of US currency, weight, volume, and distance measurements.
• Reasoning ability - apply common sense understanding to carry out detailed written or oral instructions. Deal with problems involving a few concrete variables in standardized situations. Prioritize work tasks, multi-task and maintain focus.
• Computer skills - use email, website, time clock and other work-related programs proficiently.
• Problem solving skills
• Customer service skills - ability to manage difficult or emotional customer situations. Communicate responsibly at all times. Respond promptly to requests for customer assistance.
• Attendance and punctuality - consistently report to work on time to work scheduled shifts.
• Dependability - respond appropriately to management direction. Commit to department goals and expectations. Complete tasks on time.
• Quality of work - demonstrate accuracy and thoroughness. Look for ways to improve and promote quality. Apply feedback to improve performance. Monitor own work to ensure quality.
• Quantity - Work quickly and accurately with a sense of urgency. Meet productivity standards. Strive to increase efficiency and productivity.
• Familiarity with or an interest in learning about natural foods.

PURPOSE

A Produce Manager is responsible for presenting an appealing, clean, and fully stocked produce department to optimize the customer experience throughout their time shopping in produce. This position is also responsible to select, price, and promote fresh produce in alignment with department objectives for sales, margin, labor, and customer service. A Produce Manager completes these responsibilities in a manner that upholds the values of the Sugar Beet Food Co-op and the cooperative identity.

ESSENTIAL RESPONSIBILITIES AND FUNCTIONS

• Uphold all Co-op policies, procedures, and expectations.
• Customer Experience
• Exceed our customers’ expectations for service and provide a welcoming environment for all people and all diverse backgrounds and in accordance with the Co-op’s customer service standards.
• Model, provide, and ensure customers receive prompt, friendly and courteous services in a professional manner that demonstrates our cooperative advantage.
• Maintain a calm and friendly demeanor with all customers and in all situations.
• Offer suggestions for purchases and ways to prepare products.
• Help customers place and fill special orders.
• Department Operations
• Negotiate with suppliers for favorable prices, terms, quality, and delivery.
• Work with local growers to plan requirements for the upcoming season.
• Research new and alternative sources of supply.
• Review invoices for accuracy, price changes, and product additions.
• Get credits from suppliers when applicable.
• Coordinate periodic price surveys of identified competitors.
• Price product to achieve margin and sales goals while maintaining a competitive image.
• Develop/maintain department forms for opening, closing, training, ordering, scheduling etc. as needed.
• Plan and maintain attractive displays and proper signage.
• Conduct periodic thorough cleaning of displays and equipment.
• Coordinate monthly inventory
• Department Management
• Hire and evaluate all produce department personnel.
• Ensure on-the-job training of all produce department personnel.
• Develop and maintain training materials for produce positions.
• Help to develop and motivate employees. Model a superior and professional work ethic.
• Maintain communication with all staff members through regular correspondence.
• Maintain familiarity with product selection and store operations including standard opening and closing procedures for all departments.
• Replenish and rotate displays, culling several times daily, following stocking priorities set by Produce Manager.
• Trim, wash, and bundle produce following priorities set by Produce Manager.
• Dispose of damaged or spoiled goods promptly, properly maintaining shrink records.
• Unload produce deliveries and check-in orders.
• Remove trash, clean cases, and keep prep and storage areas in clean orderly condition.
• Monitor cooler and walk-in temperatures and follow procedures for handling breakdowns. Advise Produce Manager of equipment repair and replacement needs.
• Adhere to scheduled shifts and be ready for work when shift begins.
• Wear proper clothing in accordance with the Co-op dress Code during shift, including nametag.
• Maintain accurate and attractive signage throughout the department.
• Safety and Security
• Use equipment and materials properly in a safe manner that will not lead to injury of self or others.
• Protect the safety of self, co-workers, and Co-op customers at all times.
• Report any potentially harmful equipment or situations to immediate supervisor without delay.
• Report safety-related accidents and incidents immediately to a manager.
• Follow all safety policies and procedures.
• Follow all safe food handling guidelines as required by local, state, and federal laws.
• Other duties as assigned by management including:
• Assist in inventory counts, storewide cleaning, and other projects as needed.
• Attend meetings and events as requested.
• Ensure equipment repair and maintenance is communicated to appropriate personnel and make adjustments until equipment has been improved.
• Demonstrate support for the cooperative values and principles daily.
• Perform other duties and work in other departments as assigned.
• Know and uphold the Employee Handbook consistently.

The physical requirements described here are those that an employee must meet, with or without reasonable accommodation, to successfully perform the essential functions of this job.

• Ability to use computer keyboard, monitor, mouse, telephone, and various office equipment continuously.
• Ability to lift and carry up to 30 pounds frequently.
• Ability to lift and carry up to 50 pounds occasionally.
• Ability to be present and working in assigned area for up to 3 hours without rest.
• Ability to bend, stoop, squat, kneel, climb stairs or ladder.
• Ability to reach above shoulder height occasionally.
• Ability to talk and hear to communicate with customers.
• Finger and hand dexterity with ability to grasp and hold items of different sizes.
• Vision ability - close, distance, peripheral vision, and depth perception.
• Ability to read register screen and product and shelf labels

The work environment described here is representative of the conditions an employee may encounter while performing the essential functions of this job.

• Frequent exposure to cold, hot, wet, or humid conditions.
• Exposure to fumes, airborne particles, hazardous materials ranging from natural to chemical (store products, cleaning products, scents from working in a public setting).
• Exposure to and potential handling of fresh foods including meats and seafood.
• Handling objects that have been handled by the public.
• May work occasionally in temperature extremes (walk-in freezer, outside warehouse, hot kitchen, etc.).
• Noise level in the store is usually moderate to lou