Premade Salad Supv (Prod)

Maintains and encourages an atmosphere of fast, friendly, courteous customer service.

Suggestive Selling and Other Sales Techniques

Supervises, Motivates, Trains and Participates in the Hiring of Premade Salad Personnel

Makes Recommendations for Personnel Actions

Schedules Premade Salad Personnel

Prepares Fresh Fruits and Vegetables, Salads and Soups for the Salad Bar

Stocks and Rotates Salad Products

Prevents Shrink and Controls Expenses

Orders, Receives, Checks and Controls Inventory

Creates Effective Promotional and Seasonal Displays

Ensures Cost and Quality Control

Encourages and Maintains a Safe Work Environment

Ensures Proper Sanitation and Visual Appeal of the Department and Equipment

Performs All Job Duties and Responsibilities with Honesty and Integrity

People Responsibilities:

May supervise one or more reports.

Job Requirements:

• Good Communication Skills
• Good Leadership and Interpersonal Skills
• The Ability to Maintain Composure in Dealing with Customers and Co-Workers
• Analytical Ability to Handle Administrative Details Such as Planning Orders, Scheduling, and Supervising
• 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 50lbs
• 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