Produce Manager

Position Summary

Manages produce-department employees, sales, margin, labor, inventory, shrink, ordering, receiving, merchandising, fresh-cut operations, food safety, sanitation, and customer service. The position exercises independent judgment and maintains accountability for department results.

Essential Functions

and Responsibilities  Plan and direct receiving, inspection, ordering, culling, trimming, stocking, rotation, wet-rack, fresh-cut, merchandising, sanitation, and closing work.  Achieve sales, gross margin, labor, inventory, shrink, markdown, contribution, and customer-service goals.  Recruit, select, schedule, train, coach, evaluate, discipline, recognize, and develop department employees.

 Forecast demand and order appropriate quantities based on season, weather, promotions, quality, lead time, inventory, and shelf life.  Inspect deliveries and resolve quality, temperature, shortage, credit, recall, and vendor issues.  Create abundant, attractive, stable, accurately signed seasonal displays and maintain organic, conventional, local, and other label integrity.

 Maintain food-safety, wash, fresh-cut, time-and-temperature, employee-health, allergen, chemical, pest, sanitation, and recall procedures.  Monitor cooler, wet-rack, mister, scale, knife, cutting-board, drain, and other equipment condition and arrange repairs.  Review reports, audits, shrink, known loss, customer feedback, and corrective actions.

 Assist customers with product selection, ripeness, storage, and preparation information and resolve quality concerns. Supervisory Authority Customarily and regularly directs the work of two or more full-time employees or the equivalent and has authority, or provides recommendations given particular weight, concerning hiring, termination, promotion, discipline, scheduling, assignment, and other employee-status decisions.

Qualifications

 Previous produce retail and supervisory experience required.  Strong knowledge of produce quality, seasonality, ordering, merchandising, inventory, shrink, and food safety.  Demonstrated financial, labor-control, coaching, organization, and problem-solving skills.  Ability to use ordering, scale, inventory, scheduling, reporting, and office systems.

Physical Requirements and Work Environment  Stand and walk for most of the shift and frequently bend, reach, grasp, and perform repetitive hand and arm motions.  Lift, carry, push, or move product, ingredients, trays, and equipment using safe work practices; regularly handle items up to 40 pounds and occasionally up to 50 pounds.

 Work in hot, cold, refrigerated, frozen, wet, and noisy areas and around sharp tools, powered food equipment, steam, hot surfaces, and cleaning chemicals.  Use required personal protective equipment and follow established ergonomic, equipment-safety, and emergency procedures. Scheduling Expectations A varied schedule is required, including early mornings, evenings, weekends, holidays, inventory, and seasonal periods.

Success Indicators (KPIs)  Sales, margin, labor, inventory, shrink, and contribution goals are achieved.  Freshness, culling, rotation, display, and in-stock standards meet expectations.  Food-safety, sanitation, labeling, and equipment audits meet expectations.  Employees are staffed, trained, productive, and held accountable.

ESOP & Ownership Culture As an employee-owner, this position models pride of ownership and treats customers, coworkers, company assets, product, and profitability with care. Daily decisions should support safe operations, excellent service, accurate inventory, loss prevention, and the long-term success of the company and its employee-owners.

Equal Employment Opportunity and Accommodation C&K Market, Inc. is an equal opportunity employer. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position. Job Description Notice This description summarizes the position's primary duties and is not all-inclusive.

The company may assign related duties or revise responsibilities as business needs change. Classification is based on the employee's actual duties and applicable legal requirements, not job title alone