Produce Coordinator

About the role

The Produce Coordinator manages the Produce department and staff, including productivity, inventory, signage and budgeting. They provide and model excellent, professional customer service. They oversee ordering, receiving, merchandising and stocking of produce.

Responsibilities

• Provides and models excellent, professional customer service and mentors staff in this area
• Oversees produce department operations and management, including scheduling, gross profit, productivity, budgeting, inventory, pricing, signage and reporting
• Oversees ordering, receiving, stocking and merchandising for the produce department
• Provides direction, supervision and mentorship to produce staff
• Ensures department sanitation, cleanliness and safety standards are met and protects the health and safety of all department members
• Participates as a member of the Store Operating Committee (SOC)

Requirements

• Proven ability to perform excellent, professional customer service
• Extensive experience in all aspects of high-volume retail produce operations required, including ordering, receiving, inventory management and merchandising
• Previous supervisory experience required
• Knowledge of accounting, budgeting and inventory procedures; ability to apply this knowledge to meet standards of performance
• Must have a clear understanding of controlling shrink and gross profits while delivering highest quality product to customers
• In-depth knowledge of fresh produce including availability and seasonality required
• Knowledge of sustainable, organic agriculture strongly desired
• Demonstrated organizational and planning skills
• Excellent leadership, teambuilding, problem solving and communication skills
• Computer knowledge and skills including Microsoft Office products and file management
• Able to work a variety of shifts, including weekends
• Must be able to meet physical demands including standing, bending, twisting, repetitive motion, and lifting 10–40lbs regularly
• A current Food Worker Card from the Washington State Department of Health is required
• If hired into this role, a Certified Food Protection Manager certification (for example ServSafe) is required (paid for by PCC)
• If hired into this role, a CPR/First Aid Certification is required (paid for by PCC)
• Must be at least 18 years of age

Qualifications and Skills

• Knowledge of fresh produce including availability and seasonality required
• Knowledge of sustainable, organic agriculture strongly desired
• Demonstrated organizational and planning skills
• Excellent leadership, teambuilding, problem solving and communication skills
• Computer knowledge and skills including Microsoft Office products and file management
• Able to work a variety of shifts, including weekends
• Must be able to meet physical demands including standing, bending, twisting, repetitive motion, and lifting 10–40lbs regularly
• A current Food Worker Card from the Washington State Department of Health is required
• If hired into this role, a Certified Food Protection Manager certification (for example ServSafe) is required (paid for by PCC)
• If hired into this role, a CPR/First Aid Certification is required (paid for by PCC)
• Must be at least 18 years of age

Benefits and Perks

• Additional $1.50/hour Night Differential when applicable.
• Medical, Vision, Dental, Life Insurance, Short Term Disability, Long Term Disability, Parental Leave
• Vacation Accrual – 0.06 hours per hour worked during the first 2080 hours of employment
• Sick Accrual - 0.033 hours per hour worked (includes Union, State, and City Accrual Rates)
• Pension through UFCW 3000
• Discounted ORCA Pass
• Staff Discount on In-store Purchases
• PCC Cooking Classes Discount
• Free PCC Co-op Membership
• Bereavement Leave
• Employee Assistance Program

Pay

$31.15/hour

Schedule

Available to work a variety of shifts, including weekends