Produce Specialist - Part Time (10-15 hours per week)

Key Responsibilities

Stocking & Merchandising:

• Receive and unpack produce deliveries, stock shelves, and create visually appealing displays.
• Clean, cut, and prepare produce for display as needed.
• Rotate stock using the FIFO (First In, First Out) method to minimize waste and ensure freshness.
• Ensure all products have correct signage, including pricing and product information.

Customer Service:

• Assist customers with selecting produce, offering recommendations based on their needs.
• Answer questions related to product origins, quality, and uses.
• Provide helpful, friendly, and knowledgeable service to enhance the shopping experience.

Quality Control:

• Inspect produce for freshness, quality, and ripeness to maintain high standards.
• Remove any damaged or spoiled produce from the shelves and dispose of it properly.
• Regularly monitor product quality to ensure all items meet store standards.

Cleaning & Organization:

• Maintain cleanliness and organization in the produce department, including shelves and back areas.
• Ensure proper storage temperatures for perishable items to maintain quality.
• Perform regular cleaning tasks including sanitizing shelves, counters, and floors.

Sales & Inventory:

• Assist in managing inventory levels and placing orders to ensure stock is always available.
• Report any inventory shortages or delivery issues to the department manager.
• Help meet sales goals by ensuring shelves are stocked, properly priced, and well-organized.

Qualifications

• Education & Experience: High School Diploma or GED preferred but not required.
• Skills & Competencies: Strong communication skills, basic math abilities, attention to detail, and dependable work ethic.
• Desirable Qualifications: Retail or grocery experience preferred.

Working Conditions and Physical Demands

• Requires standing, walking, lifting (up to 50 lbs.), and working in varying temperatures and environments.
• Must be available for early mornings, evenings, weekends, and holidays.
• Requires use of knives, machinery, and cleaning chemicals.

Schedule

• 10-18 hours per week (up to 3 shifts per weeks) on average including afternoon/evening and weekends.