Produce Associate - Fruit Cutting (PT/FT)

Produce Department: Fruit and Vegetable Production/Food Prep 

The Produce Associate will cut and stock fresh fruit and vegetables daily. Must be able to use a knife consistently and possess an eye for detail.  Job duties in the department include product quality control, rotation, ordering, and maintaining stock levels to company standards. Following documented sanitation protocols is also key. Prior culinary or food prep experience required. Candidate must be able to lift constantly 25-50 lbs. 

Responsibilities 

• Cleans, peels, cuts, weighs, packages and label fruits and vegetables to be displayed and sold according to company’s recipes, and portion sizes following exact specifications. 
• Documents and monitor temperatures throughout the preparation process, to meet FDA and local health departmental codes and company’s stringent standards. 
• Monitors product quality and freshness and ensures proper product rotation. 
• Food preparation experience will be taken into consideration and is preferred. 
• Ensures display cases and shelves are clean and well-stocked. 
• Completes production, spoilage, temperature, and sanitation logs as required. 
• Conducts nightly inventory checks for ordering. 
• Arrives to workstation on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings. 
• Provides excellent customer service, addresses needs of customers in a timely and effective manner. 
• Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices. 
• Immediately reports safety hazards and violations. 
• Performs other duties as assigned by store, regional, or national leadership. 

 Knowledge, Skills, & Abilities 

• Efficient knife skills – capable of cutting various fruits and vegetables on a daily basis. 
• Ability to visually examine fruits and vegetables for quality and freshness. 
• Strong communication skills and willingness to work as part of a small team. 
• Ability to follow directions and procedures; effective time management and organization skills. 
• Strong work ethic and ability to work with a sense of urgency to complete daily tasks. 
• Understanding of and compliance with quality and food safety goals. 
• Weekends are required - along with 2 weekdays. 

Education and/or Experience 

• Food preparation 
• Hot or Cold line cooking 
• Must have and maintain an active Food Handlers Card, as required by the California Health Department.  

Physical Requirements/Working Conditions 

• Must be able to lift 25-50 pounds. 
• In an 8-hour workday: standing/walking 6-8 hours. 
• Ability to work in a cold environment. 
• Ability to use tools and equipment, including knives, food processors, hand trucks, four-wheel carts, balers, and other heavy machinery typically found in a grocery store. 
• Neatly groomed and dressed in clean uniforms and appropriate PPE 
• Availability to work during the week and weekend and holidays 
• Reliable means of transportation 
• Exposure to FDA approved cleaning chemicals.