Fresh Cut Supervisor

PURPOSE: Manages the Fresh Cut operation according to Company standards. Supervises Fresh Cut Department employees assigned. Provides customer service. Ensures product quality, freshness, safety and selection. 

DUTIES AND RESPONSIBILITIES:

• Champions Company and Division customer service programs to meet or exceed Division customer service goals. Handles customer relations in a positive manner, including effective resolution of customer complaints. Promotes philosophy of personalized service in the Fresh Cut Department.
• Supervises, motivates, and trains personnel. Monitors employee performance and recommends personnel actions such as hiring, firing, layoff and disciplinary action. Schedules Fresh Cut Department personnel assigned.
• Prepare fresh fruits and vegetables and salads for the Fresh Cut Department. Stocks, dates and rotates Fresh Cut Department products to ensure quality, freshness, selection and adequate quantity to meet customer demand. Controls shrink and cost. Prevents the sale of out of code, and product that does not meet standards.
• Receives, checks and controls inventory to ensure adequate quantity, quality and freshness.
• Creates effective promotional and seasonal displays.
• Comply with all food and workplace safety rules and regulations. Ensure proper signing and pricing.
• Assists customers by making product suggestions and engages in suggestive selling.
• Ensures safety, cleanliness and sanitation of work area, cooler, equipment and display area.
• Responsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity.
• Other necessary and required duties.

SKILLS AND PHYSICAL REQUIREMENTS:

• Requires working knowledge of all duties related to the Fresh Cut Department.
• Requires good communication skills and the ability to maintain composure in dealing with customers and co-workers.
• Requires knowledge of workplace practices.
• Requires a good understanding of overall company practices and Fresh Cut Department policies and procedures. Requires the ability to judge and react to business activity.
• Must have knowledge of product variety, standards, perishability, food safety, food handling and sanitation procedures and department policies and procedures.
• Frequently reaches, lifts, stacks and maneuvers objects of varying dimensions and weights up to approximately 50 lbs. Bends, stoops and reaches frequently. Pushes and pulls fully loaded hand trucks, six-wheel carts and pallet jacks. Performs repetitious arm movement to prepare, package and display products.
• Manual dexterity and good eye-hand coordination are necessary.
• Mental alertness is necessary to ensure safe and accurate completion of work activities. Requires knowledge of basic mathematics and weights and measures. Must have knowledge of produce variety, standards, perishability, food safety, food handling, sanitation, labeling and department policies and procedures.
• Operates scales, wrappers, compactors and garbage disposals. Utilizes cleaning supplies and equipment. Utilizes knives and safety cutters. Requires use of latex gloves.
• May be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required.
• Exposure to potential hazards exists with respect to equipment and work aids necessary to perform job duties.

WORK ENVIRONMENT:

• Hands are frequently exposed to water, ice and cleaning agents.
• Exposure to 35˚ Fahrenheit while handling products in cold cases and 28˚ Fahrenheit while handling products in cooler.
• Working conditions consist of a temperature-controlled store environment.

SAFETY-SENSITIVE POSITION:

Job responsibilities include tasks or duties that could affect the safety or health of the employee performing the task or others.