The Produce Clerk is responsible for keeping all store produce wet-rack and dry tables stocked and clean during business hours. They are required to assist customers as needed and maintain a friendly, energetic demeanor. This position requires adhering to all procedural guidelines set by the Produce Department. A Produce Clerk may be assigned the duties in the fresh juicing room.
Essential Duties & Responsibilities · Ensures cleanliness of produce department, storage area, and work area for safety; includes cleaning of shelves and products, keeping floors free of liquid spills or water, removing hazardous debris from floor and sweeping.
· Stocks produce department; includes presentation of product, facing, filling, and organization of all product items as set by the Produce Department schematics as well as ensuring tag and pricing accuracy.
· Examines the rotation of all produce products paying particular attention to expired stock and discarding outdated or spoiled items.
· Responds positively to customer's inquiries and assists customers with purchases, information and product selection; requires selling and cross selling of products.
· Receives, inspects, and logs products for accuracy of shipment, temperature, and quality.
· Monitors the point of purchase signs; ensures a variety of recipe cards, product coupons, promotional material, and information on complimentary foods.
· Requires operating and using equipment such as knives, scales, wrappers, compactors, garbage disposals, pallet jacks, and hand trucks.
· Ensures all wet racks are stocked, clean, and maintain proper temperatures.
· Participates in pre-inventory preparation; includes back stock and assuring tags match products.
· Sustains a high level of product knowledge and product preparation.
· Walks department regularly to ensure an organized, sanitary, and overall clean appearance at all times.
· Juice Room – responsibilities include preparing produce for designated FTFM juice recipes, producing juice, labeling and appropriate rotation.
· Other duties as assigned.
Education and Experience · High school diploma or equivalency degree.
· Preferred 1 -2 years grocery retail experience in Produce department processes and procedures.
· Previous experience in a natural foods industry is a plus.
Knowledge, Skills, and Abilities · Must maintain the highest level of customer service at all times.
· Ability to adapt to the ever changing high volume retail while working in a cross-functional team environment.
· Must have the capacity to take initiative when problems arise.
· Flexibility to adapt in a variety of situations.
· Must have advanced attention to detail with the capability to prioritize and meet deadlines.
· Excellent verbal communication and interpersonal skills for dealing cross functionally with peers and senior management.
· Ability to multitask and have excellent organizational skills is essential.
· Must be able to support and contribute to team goals.
· Ability to work varied hours/days as business dictates.
· Must be familiar with Health Department guidelines and regulations as they pertain to a grocery retail environment.
· Must have basic knowledge of math, weights, and measures.
· Must have the ability to push and pull fully loaded hand trucks and use box cutters.
· Must understand proper handling, preparation, seasonality, and appropriate shelf life of products.
Job Function Analysis Physical Demands · Sit Rarely 1–2 hours
· Stand Continuously 1–8 hours
· Walk Continuously 2–8 hours
· Drive Frequently 2-4 hours
· Balance Frequently 34–66%
· Bend Occasionally 1–33%
· Climb (2–6 ft) Occasionally 1–33%
· Crawl Occasionally 1–33%
· Crouch/Squat Occasionally 1–33%
· Kneel Occasionally 1–33%
· Reach (forward & overhead) Frequently 34–66%
· Twist (45 degrees at waist) Occasionally 1–33%
Lifting/Carrying
· 0–10 lbs. Occasionally 1–33%
· 11–25 lbs. Occasionally 1–33%
· 26–50 lbs. Occasionally 1–33%
· 51–100 lbs. Never 0%
Repetitive Motion
Right & Left Grasping Frequently 34–66%
Fine Manipulation Occasionally 1–33%
Pushing and Pulling Occasionally 1–33%
Lower extremities Never 0%
Environmental Conditions:
Some extreme temperatures are possible. Some ventilation and exhaust fans.
