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.
• Makes hiring, firing, layoff and disciplinary recommendations.
• Schedules Fresh Cut Department personnel assigned.
• 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 product that does not meet standards.
• 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.
• Aids customers by making product suggestions and engaging 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.

Skills And Physical Requirements

• Working knowledge of all duties related to the Fresh Cut Department.
• Good communication skills and the ability to maintain composure in dealing with customers and co-workers.
• Knowledge of workplace practices.
• Good understanding of overall company practices and Fresh Cut Department policies and procedures.
• Ability to judge and react to business activity.
• Knowledge of product variety, standards, perishability, food safety, food handling and sanitation procedures and department policies and procedures.
• Frequent reaching, lifting, stacking and maneuvering objects of varying dimensions and weights up to approximately 50 lbs.
• Bending, stooping and reaching frequently.
• Pushing and pulling fully loaded hand trucks, six-wheel carts and pallet jacks.
• Performing repetitive 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.
• Knowledge of basic mathematics and weights and measures.
• 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.
• Uses latex gloves.
• May be required to work nights, weekends and holidays.

Scheduled Hours

Scheduled hours will vary. Good attendance is required.

Safety-Sensitive Position

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