Produce Team Member

Job Summary of Produce Team Member:

Your duties will involve aiding customers, organizing and getting products ready for display, and contributing to a pleasant shopping atmosphere by adhering to Hannaford's high standards of service and fresh food quality.

Responsibilities of Produce Team Member:

• Offer greetings and help patrons in finding and picking out products.
• Carry out designated replenishment, selection, and repositioning tasks following set standards.
• Adhere to regulations and benchmarks for organizing, cutting, wrapping, and measuring items to meet quality standards and targets.
• Complete designated cleaning responsibilities in order to preserve hygiene and comply with sanitation and food safety regulations.
• Maintain the department's goals through strict adherence to top-tier product quality benchmarks.
• Reach the productivity targets set forth in the Management Planning guidelines.
• Expand expertise across different categories in the produce department.
• Improve customer interactions by being amicable, resourceful, and observant.
• Aid in the instruction of newly hired team members as required.
• Fulfill other obligations and roles as assigned by supervisors.

Qualifications of Produce Team Member:

• The art of successful communication, top-notch customer support, and interpersonal competencies.
• Aptitude and eagerness to grasp multiple tasks and job demands.
• Inclination towards working collectively.
• Meeting the minimum age requirements is a fundamental aspect of being able to fulfill the job responsibilities.
• Being capable of meeting the physical standards of the job is a requirement, whether accommodations are needed or not.

Physical Requirements of Produce Team Member:

• Lift up to 50 lbs. frequently and 75 lbs. occasionally.
• Stand and walk 100% of the time.
• Frequent bending, reaching, grasping, and lifting at or above waist level.
• Reach shoulder level or above while lifting up to 30 lbs.
• Work in cold temperatures for up to 20 minutes at a time.
• Use hands to handle produce, tools, packaging, and cleaning materials.
• Tolerate handling of food and cleaning substances as part of job functions.
• Meet established department volume and activity standards.