Produce Clerk

Job Summary of Produce Clerk:

In the role of a Produce Clerk, your responsibilities will include upholding quality, freshness, safety, and visual attractiveness within the department consistently.

Responsibilities of Produce Clerk:

• Welcome and aid clients in finding and choosing items.
• Implement specified restocking, sorting, and switching processes as per defined protocols.
• Follow guidelines and criteria to assemble, reduce, wrap, and measure goods in alignment with set benchmarks and objectives for excellence.
• Execute designated cleaning tasks to uphold cleanliness and adhere to standards of sanitation and food safety.
• Uphold the department objectives by adhering to the finest quality standards for products.
• Meet the performance benchmarks specified in the Management Planning document.
• Enhance familiarity with a range of products found within the produce section.
• Enhance customer satisfaction by displaying a welcoming, supportive, and responsive attitude.
• Provide guidance for the onboarding of new employees as delegated.
• Carry out additional tasks and responsibilities as instructed by management.

Qualifications of Produce Clerk:

• Effective communication, customer service, and interpersonal skills.
• Ability and willingness to learn multiple tasks and job requirements.
• Desire to work in a team environment.
• Must meet minimum age requirements to perform job functions.
• Must be able to meet the physical requirements of the position, with or without reasonable accommodations.

Physical Requirements of Produce Clerk:

• Frequently lift objects weighing up to 50 lbs. and occasionally handle loads of up to 75 lbs.
• Be on your feet and move constantly.
• Regularly bending, stretching, gripping, and raising items at or above the waist.
• Lift objects weighing up to 30 lbs to a height that is at or above shoulder level.
• Perform tasks in chilly conditions for intervals lasting no more than 20 minutes.
• Utilize hands for manipulating fruits, equipment, wrapping, and sanitation supplies.
• Being able to manage food and cleaning materials is a necessary aspect of the job responsibilities.
• Achieve the required level of department volume and activity benchmarks.