Produce Clerk

Produce Clerk - Part Time

DEPARTMENT: Produce REPORTS TO: Produce Manager

JOB SUMMARY: To handle prepping, stocking, and packaging needs for the Produce Department while providing customers with friendly and helpful service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Exceed our customers’ expectations for service and provide a welcoming environment for all in accordance with the Co-op’s customer service standards.

2. Produce Department Responsibilities

a. Clean, cut and prepare produce for display in racks.

b. Stock produce adhering to guidelines for merchandising and rotation.

c. Follow department procedures for labeling, dating and packaging product for the produce cases.

d. Can safely utilize knives and demonstrate proper cutting skills for packaging product.

e. Maintain a working knowledge of produce varieties, usage and procedures for pricing, price changes and returned product.

f. Receive new product and rotate into existing back stock.

g. Maintain back stock of product and supplies, informing manager/buyer of product shortages and supply needs.

h. Perform inventories and order product as requested by Produce Manager.

i. Cull non-saleable product from both wet and dry racks.

3. Clerk Duties

a. Adhere to scheduled shifts and be ready for work when shift begins.

b. Wear proper clothing during shift, including apron and nametag, closed-toe shoes and shirt with sleeves.

c. Maintain accurate and attractive signage within your department.

d. Keep your department orderly and clean.

4. Abide by all Co-op policies and procedures as specified in the DFC Employee Handbook.

5. Complete all required training as assigned by management.

6. Perform other duties as assigned by management.

ESSENTIAL MENTAL REQUIREMENTS / COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

1. Customer Service

a. Manages difficult or emotional customer situations

b. Responds promptly to customer needs

c. Responds to requests for service and assistance

2. Attendance / Punctuality

a. Is consistently at work and on time

b. Arrives at meetings and appointments on time

3. Dependability

a. Follows instructions

b. Responds to management direction

4. Quality

a. Demonstrates accuracy and thoroughness

b. Looks for ways to improve and promote quality

c. Applies feedback to improve performance

d. Monitors own work to ensure quality

5. Quantity

a. Meets productivity standards

b. Completes work in timely manner

c. Strives to increase productivity

d. Works quickly

6. Safety and Security

a. Uses equipment and materials properly.

b. Protect the safety of self, co-worker’s, and Co-op patrons at all times.

c. Report any potentially harmful equipment or situations to the immediate supervisor without delay.

d. Report safety-related accidents and incidents at once to the immediate supervisor.

e. Follow all company safety policies and procedures.

f. Operate equipment properly and in a safe manner that will not lead to injury of self or others.

g. Follow all safe food handling guidelines as required by local, state, and federal laws.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Language Ability

a. Read and comprehend simple instructions, short correspondence and memos.

b. Write simple correspondence.

c. Effectively present information in one-to-one and small group situations to customers and other employees.

2. Math Ability

a. Add and subtract two digit numbers and to multiply and divide with 10’s and 100’s.

b. Perform these operations using units of U.S currency and weight measurement, volume and distance.

3. Reasoning Ability

a. Apply common sense understanding to carry out detailed written or oral instructions.

b. Deal with problems involving a few concrete variables in standardized situations.

ESSENTIAL PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Daily Physical Demands

a. Stand

b. Use hands to grasp, handle or feel

c. Reach with hands and arms

d. Walk, climb, or balance and stoop

e. Lift and/or move up to 60 pounds

f. Talk or hear

2. Specific Vision Ability — Close vision, distance vision, peripheral vision and depth perception.

WORK ENVIRONMENT

The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Occasional exposure

a. Fumes or airborne particles

b. Outdoor weather conditions

2. Frequent exposure

a. Wet or humid conditions (non-weather)

b. Extreme cold (non-weather)

3. The noise level in the environment is usually moderate