Produce Manager Responsibilities: Provides direct leadership to produce department crew members including planning and assigning work, conducting performance evaluations, coaching sessions and administering discipline when needed, providing training and development opportunities, rewarding crew members, addressing complaints and resolving problems. Actively participates, trains and mentors produce department crew members to enthusiastically demonstrate, educate and sell in-store produce products. Manages training process for all new produce crew members through their probationary period including completion of onboarding activities and department specific training videos on the in-house LMS. Completes and submits documentation to Human Resources including Fresh Sheets and New Hire Training Guides. Conducts daily team huddles during each shift in order to communicate sales goals and to reinforce guest service expectations with all produce department crew members. Writes and places orders for all ingredients, products and supplies. Checks in order when load is received and dates, stocks and organizes all dry storage, freezers and coolers. Prepares fresh produce for sale by receiving, washing, cutting, and stocking products following established department and company policies and procedures. Writes daily plans and weekly work schedules that anticipate the needs of the business. Ensures execution of all in-store produce programs and corporate promotions at store level by working directly with the Produce Sales Manager on product selection and mix. Controls and maintains inventory following FIFO principles in order to achieve consistent margin. Responsible for rotation of merchandise and maintenance of displays ensuring our products meet our freshness guarantee at all times. Coordinates validation, item authorization, sign making and all in-store produce department related POS maintenance. Ensures that all displays are properly stocked. Maintains accurate records for damaged/spoiled merchandise in accordance with company policies and procedures. Complies with all food and workplace safety rules and regulations. Ensures safety, cleanliness, and sanitation of work area and equipment. Works towards acquiring product knowledge within all departments in order to respond to guest questions and provide informative information about merchandise. Stays updated on weekly specials, coupons and other company promotions that encourage an environment that delights our guests. Works in and cultivates a team oriented work environment that inspires collaboration and cooperation. Store is open seven days a week and may require weekend, holiday and shift work. Qualifications: 2 years of department management experience or equivalent culinary education or experience. Culinary Arts or business management degree preferred. Knowledge of fundamental management concepts, practices and procedures related to food service, merchandising and retail operations. Ability to learn basic knowledge of all products carried in the department including willingness to taste and evaluate in-store produce products. Ability to follow instructions and procedures for proper handling of knives and other equipment. Strong work ethic with ability to follow instructions and procedures applying effective time management skills. Ability to comprehend, interpret and analyze instructions, correspondence, government regulations, financial reports, legal documents, packing lists, manifests, pick sheets/fulfillment orders, inventory count sheets, movement/volume reports. Proven success with mentoring, motivating and leading a team. Math skills necessary, but not limited to: the ability to add, subtract, multiply and divide, follow recipes, gross margins, markup and percentages, analyzing variance, completing reports, budgeting labor and sales, completing sales transactions and calculating discounts. Ability to use Microsoft Office suite. Excellent communicator with ability to professionally and courteously interact with guests, crew members, store management team, corporate sales managers and leadership. This includes answering telephone calls and using in-store intercom system. Ability to work with cleaning chemicals and detergents in order to clean and sanitize tools using without allergic reaction. Ability to work around food ingredients, produce and spices without allergic reaction. Must be at least 18 years of age due to equipment use and work environment. Current State Food Handler's Permit must be maintained. Work Environment: Work space will be primarily on sales floor with exposure to ice/wet areas as well as refrigerated areas in prep room. Will be required to join a labor union. Physical activity: Lifting (25-50 lbs. routinely), standing/walking, bending, twisting, reaching, fingering, pushing/pulling, sitting Tools and Equipment: Knives, wrapper, box knife, scale, computer, printer, telephone, shopping cart, garbage compactor, bailer, pallet jack, flat bed, hand truck, ladder, calculator. Cleaning supplies: hand soap, hand sanitizer, glass and multi-surface cleaner, floor cleaner, bio-shield drain treatment, food grade lubricant. Personal Protective Equipment: N/A
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