Fresh Cut Supervisor

About the Role

Manages the Fresh Cut operation according to Company standards. Supervises Fresh Cut Department employees, provides customer service, and ensures product quality, freshness, safety, and selection.

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.
• Prepares 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 substandard products.
• Receives, checks, and controls inventory to ensure adequate quantity, quality, and freshness.
• Creates effective promotional and seasonal displays.
• Complies with all food and workplace safety rules and regulations; ensures 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.
• Performs all job duties and responsibilities safely, accurately, and with honesty and integrity.
• Operates scales, wrappers, compactors, garbage disposals, knives, and safety cutters; utilizes cleaning supplies and equipment.

Requirements

• Working knowledge of all duties related to the Fresh Cut Department.
• Good communication skills and the ability to maintain composure when dealing with customers and co-workers.
• Knowledge of workplace practices and overall company practices, including Fresh Cut Department policies and procedures.
• Ability to judge and react to business activity.
• Knowledge of product variety, standards, perishability, food safety, food handling, sanitation procedures, and department policies.
• 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 movements to prepare, package, and display products.
• Manual dexterity and good eye-hand coordination.
• Mental alertness to ensure safe and accurate completion of work activities.
• Knowledge of basic mathematics and weights and measures.
• Use of latex gloves.
• Good attendance is required; may be required to work nights, weekends, and holidays with varying scheduled hours.

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.
• Temperature-controlled store environment.
• Safety-sensitive position; job responsibilities include tasks or duties that could affect the safety or health of the employee or others.