Premade Salad Supv (Prod)

PURPOSE: To direct and control the operation of the Premade Salad Department.  Supervises premade salad personnel.  Orders premade salad products and supplies.  Ensures customer service and product quality, freshness and selection.

DUTIES AND RESPONSIBILITIES:

• Maintains and encourages an atmosphere of fast, friendly, courteous customer service.  Engages in suggestive selling and other sales techniques.
• Supervises, motivates, trains and participates in the hiring of Premade Salad personnel.  Monitors employee performance and recommends personnel actions such as hiring, firing, layoff and disciplinary action to Store Director.  Schedule Premade Salad personnel.
• Prepare fresh fruits and vegetables, salads and soups for the salad bar.  Stocks and rotates salad products to ensure quality, freshness, selection and adequate quantity to meet customer demand.  Prevents shrink and controls expenses.
• Orders, receives, checks and controls inventory to ensure adequate quantity, quality and freshness.  Prevents sale of outdated products.  Creates effective promotional and seasonal displays.
• Responsible for cost and quality control.  Encourages and maintains a safe work environment.  Ensures the proper sanitation and visual appeal of the department and equipment.
• Responsible for performing all job duties and responsibilities with honesty and integrity.
• Other necessary and required duties.

PEOPLE RESPONSIBILITIES:  May supervise one or more reports.

JOB REQUIREMENTS:

• Requires good communication skills, good leadership and interpersonal skills, and the ability to maintain composure in dealing with customers and co-workers.
• Requires analytical ability to handle administrative details such as planning orders, scheduling, and supervising.
• Requires a good understanding of overall company practices and Premade Salad Department policies and procedures acquired through previous experience as a Premade Salad Clerk.
• Ability to frequently reach, lift and maneuver objects of varying dimensions and weights up to approximately 50 lbs.  Ability to frequently do repetitious arm movements necessary for slicing, cutting, and preparing various salad bar products.  Requires manual dexterity and good eye-hand coordination.  Ability to push and pull fully loaded hand trucks.
• Ability to stand for long periods of time, walk and move rapidly, bend, stoop, twist and turn frequently.  Must be able to operate related equipment such as  knives, scales, soup kettles, garbage disposal, pineapple cutting machine, and hand trucks.
• Mental alertness is necessary to ensure safe and accurate completion of work activities.  Requires knowledge of basic math and weights and measures.  Must have knowledge of taste, content, seasonality, and perishability of products, safety and sanitation procedures, and department policies and procedures.
• Hands are in frequent contact with hot and cold water, ice, and a variety of fresh fruits and vegetables.  Exposure to heat while handling soup and soup kettles.  Exposure to approximately 28 degrees Fahrenheit while handling products in cooler.  Exposure to potential hazards exists with respect to utensils, equipment, and work aides necessary to perform job duties.

PHYSICAL ENVIRONMENT:

• Most work is performed in a temperature-controlled office environment.
• Incumbent may sit for long periods of time at desk or computer terminal.
• Incumbent may use calculators, keyboards, telephone, and other office equipment in the course of normal workday.
• Stooping, bending, twisting, and reaching may be required in completion of job duties.