Cut Fruit Team Member

About the role

This is an entry-level role within our fresh, in-store cut fruit program. You will learn to select and grade fresh produce, master safe cutting and portioning techniques, and follow food safety standards to keep our product safe and appealing.

Responsibilities

• Wash, peel, core, slice, and portion a variety of fresh fruits according to established recipes and specifications
• Inspect and grade incoming produce for freshness and ripeness; inform the supervisor when quality is sub-standard
• Select fruit at the correct stage of ripeness to maximize quality, shelf life, and yield while minimizing waste
• Prepare fresh-cut fruit products following established guidelines on quality, portion size, presentation, and food safety
• Follow allergen and cross-contamination controls, including proper handwashing, glove use, color-coded tools, and dedicated prep surfaces
• Apply accurate date labeling and rotate product using first-in, first-out (FIFO) to ensure freshness and reduce shrink
• Maintain a clean work environment to prevent food contamination
• Report any problems with equipment to the manager on duty
• Sanitize all utensils, cutting boards, instruments, and equipment before every use
• Greet and communicate with customers to ensure they feel valued

Other duties may be assigned as needed.

Requirements

• Minimum 6 months in the food service or fresh food industry; cut fruit or produce experience preferred
• Strong understanding of food quality, consistency, presentation, and standards execution
• Ability to work independently in fast-changing environments
• Ability to read, write, and communicate in English
• Valid food handler's license, with sound knowledge of food safety regulations, including allergen awareness
• Ability to work for extended periods in active retail food environments, including retail floors, kiosk locations, and field environments
• Ability to stand and walk for long periods and perform repetitive food preparation tasks
• Ability to lift, carry, push, or pull supplies, equipment, and product weighing up to 40 pounds, with or without reasonable accommodation
• Ability to bend, reach, squat, and use hands and arms to handle materials, tools, or equipment
• Ability to work in environments that may include temperature variations, noise, and production activity typical of food operations
• Ability to work flexible hours, including early mornings, evenings, and weekends

Skills

• People Skills
• Core Culinary Skills
• Product Knowledge
• Quality and Food Safety
• Profit Knowledge and Waste Control