Overview
The Produce Fresh Cut Clerk is first and foremost responsible for guest relations and satisfaction. He/She will perform all fresh cut fruit and vegetable cutting, processing, sanitation, food safety and stocking procedures on all produce items as outlined by the company and directed by the Produce Manager.
Summary The Produce Fresh Cut Clerk is first and foremost responsible for guest relations and satisfaction. He/She will perform all fresh cut fruit and vegetable cutting, processing, sanitation, food safety and stocking procedures on all produce items as outlined by the company and directed by the Produce Manager.
Key Responsibilities
When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest
Must be attentive at all times to needs of guests and be ready and able to direct/take guest to items in question
Must be attentive to guest flow and be flexible to move from one activity to another quickly as dictated by guests
Follow daily work schedule as assigned by management
Perform produce duties in accordance with company guidelines to ensure proper handling for guest safety, convenience and value
Prevent shrink, damage and spoilage of product to ensure freshness and quality
Perform produce duties such as cutting, packaging, wrapping, clean-up as assigned by management in accordance with company guidelines
Perform any other related duties as requested or required by management in accordance with company guidelines
Key Requirements
Ability to work in fast-paced, but efficient and controlled manner
Ability to perform all physical aspects of the produce duties including but not limited to standing, bending, lifting, squatting, climbing and walking
Ability to lift to a height of 4 feet, items weighing up to 60 lbs. on a regular basis
Ability to read, write and complete company forms
Ability to work for periods of up to 8-10 hours in 60 degree temperatures (controlled atmosphere for sanitation and ripening control purposes)
Must maintain a current Food Safety certification
Ability to safely operate job related equipment such as slicers, processors, juicers and other equipment
Ability to accept supervisory coaching related to performance, work habits and attitude
Ability to function as a team member and get along with others
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Summary The Produce Fresh Cut Clerk is first and foremost responsible for guest relations and satisfaction. He/She will perform all fresh cut fruit and vegetable cutting, processing, sanitation, food safety and stocking procedures on all produce items as outlined by the company and directed by the Produce Manager.
Key Responsibilities
When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest
Must be attentive at all times to needs of guests and be ready and able to direct/take guest to items in question
Must be attentive to guest flow and be flexible to move from one activity to another quickly as dictated by guests
Follow daily work schedule as assigned by management
Perform produce duties in accordance with company guidelines to ensure proper handling for guest safety, convenience and value
Prevent shrink, damage and spoilage of product to ensure freshness and quality
Perform produce duties such as cutting, packaging, wrapping, clean-up as assigned by management in accordance with company guidelines
Perform any other related duties as requested or required by management in accordance with company guidelines
Key Requirements
Ability to work in fast-paced, but efficient and controlled manner
Ability to perform all physical aspects of the produce duties including but not limited to standing, bending, lifting, squatting, climbing and walking
Ability to lift to a height of 4 feet, items weighing up to 60 lbs. on a regular basis
Ability to read, write and complete company forms
Ability to work for periods of up to 8-10 hours in 60 degree temperatures (controlled atmosphere for sanitation and ripening control purposes)
Must maintain a current Food Safety certification
Ability to safely operate job related equipment such as slicers, processors, juicers and other equipment
Ability to accept supervisory coaching related to performance, work habits and attitude
Ability to function as a team member and get along with others
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