What are the responsibilities and job description for the Produce Clerk position at Wm?
Who we are
Straub’s, a fine grocer with 4 stores in St. Louis, MO is family owned and operated since 1901. At Straub’s we are passionate about our food and our people, and therefore are driven by our core values of Fun, Accountability, Care, Excellence and Trust, (FACET) which guide our actions every day.
Produce Responsibilities
To be successful as a Produce Associate, a person should be efficient and detail-oriented with a focus on customer satisfaction. You should be organized, decisive, attentive, and possess a strong understanding of customer service.
1. Greet all customers, respond to customer questions/requests and explain store policies in a courteous manner.
2. Sell, select, wrap/package the products customers want to purchase.
3. Write down customers special orders/requests.
4. Prepare/organize the cooler/freezer/preparation area for receipt of merchandise, unload trucks, verify the merchandise against the invoice, inspect the delivery for shortages/damage and quality, sort cases for stocking or product preparation and code date the product.
5. Clean department floors, mirrors, case, tables, cooler, freezer, production equipment, product preparation area, and shelves. Safely use cleaning equipment and cleaning/sanitation chemicals.
6. Load stocking carts/pallets, transport cases to sales floor/cooler/ freezer/product preparation area either on stocking carts or pallets, open cases, place merchandise in the designated cooler/freezer/case/ shelf/display position/area, check the product code/freshness date and "face/ front"/rotate the front row of each display.
7. Assure the safety of self, customers and co-workers by understanding and practicing store safety rules and notifying a supervisor of any potential hazard immediately. Pick up/remove all broken containers, packing materials/boxes from the sales floor or product preparation area immediately.
8. Perform miscellaneous tasks assigned by supervisors and managers, substituting for absent workers and performing any additional tasks necessary to provide products and services to customers during peak periods of business.
9. Understand the operation, safety requirements and restraints of a baler, garbage disposal, juicer, pineapple corer, case cutter, pallet jack, forklift, intercom, pricing gun, knife, and wrapper (must be 18 years or older to operate the pallet jack, baler, and forklift).
10. Count and record individual items of merchandise for inventory.
11. Change department pricing as directed and manually price mark/label merchandise without an UPC code.
12. Evaluate product quality and move damaged/unsalable and "returnable" products from the case to the preparation area, re-processing the merchandise into a saleable form or marking the product down in price.
13. Use the proper case opening and product stacking techniques to prevent damage to product.
14. Remove trash from the aisle or product preparation area and operate the baler.
15. Change signs, light bulbs, shelf signs/tags and price markers on the case/shelf display.
16. Communicate with the department manager on problems, recommendation for change and merchandising ideas.
17. Check case and cooler/freezer temperatures 4 times daily.
18. Replenish supplies on the sales floor and in the product preparation area.
19. Record "out-of-stock" conditions and the time they occur, report to the department manager.
20. Prepare/package/label product: a) slice whole fruits and vegetables, salads, fruit baskets, nuts, candy, popcorn.
