Produce Fresh Cut Clerk (SWY)

PURPOSE:
Prepares product for the Cut Fruit section according to Company standards.
DUTIES AND RESPONSIBILITIES:

Champions Company and Division customer service programs to meet or exceed Division customer service goals. Handles customer relations in a positive manner, including effective resolution of customer complaints. Promotes Albertsons/Safeway philosophy of personalized service in the Cut Fruit area.

Prepares fresh fruits and vegetables and salads for the Cut Fruit area. Ensures quality, freshness, selection and adequate quantity to meet customer demand. Sets up, maintains and closes the Cut Fruit room according to Company procedures. Controls shrink and cost.

Complies with all food and workplace safety rules and regulations.

Implements correct product preparation techniques. Uses and operates related equipment such as pallet jack, hand truck, knives, safety cutters, scales, and garbage disposal.

Ensures safety, cleanliness and sanitation of work area, cooler, and equipment.

Responsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity.
PHYSICAL AND GENERAL REQUIREMENTS:

Requires working knowledge of all duties related to the Cut Fruit area.

Requires good communication skills and the ability to maintain composure in dealing with customers and co-workers.

Requires knowledge of workplace practices.

Requires a good understanding of overall company practices and Cut Fruit policies and procedures. Requires the ability to judge and react to business activity.

Must have knowledge of product variety, standards, perishability, food safety, food handling and sanitation procedures and department policies and procedures.

Ability to frequently reach, lift and maneuver objects of varying dimensions and weights up to approximately 50 lbs. Bends, stoops and reaches frequently. Pushes and pulls fully loaded hand trucks, six-wheel carts and pallet jacks. Performs repetitious arm movement to prepare and package products.

Manual dexterity and good eye-hand coordination are necessary.

Mental alertness is necessary to ensure safe and accurate completion of work activities. Requires knowledge of basic mathematics and weights and measures. Must have knowledge of produce variety, standards, perishability, food safety, food handling, sanitation, labeling and department policies and procedures.

Operates scales, wrappers, compactors and garbage disposals. Utilizes cleaning supplies and equipment. Utilizes knives and safety cutters. Requires use of latex gloves.

May be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required.

Exposure to potential hazards exists with respect to equipment and work aids necessary to perform job duties. Frequently reaches, lifts, stacks and maneuvers objects of varying dimensions and weights up to approximately 50 lbs. May climb ladders.
WORK ENVIRONMENT:

Hands are frequently exposed to water, ice and cleaning agents.

Exposure to 35® Fahrenheit while handling products in cold cases and 28® Fahrenheit while handling products in cooler.

Working conditions consist of a temperature controlled store environment.
SAFETY-SENSITIVE POSITION:
Job responsibilities include tasks or duties that could affect the safety or health of the employee performing the task or others.
DISCLAIMER:
The above statements are intended to describe the general nature and level of work being performed by employee assigned to this job classification. They are not intended to be construed as an exhaustive list of all responsibilities and skills required of personnel so classified.

Brief Description:
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