Cut Fruit Team Member

Hana Brands•Jupiter, FL

3d•$15 - $18

About The Position

The Cut Fruit Team Member is an entry-level role in an in-store fresh-cut fruit program. The team member selects and grades produce, uses safe cutting and portioning techniques, and follows food safety standards. The role includes washing, peeling, coring, and cutting fruit; assembling products according to recipes and presentation standards; and maintaining a clean, organized, and safe work environment. The team member helps ensure produce is fresh and high quality, works collaboratively, minimizes waste, and maintains product quality and freshness throughout the day.

Requirements

At least 6 months of experience in the food service or fresh food industry.
Strong understanding of food quality, consistency, presentation, and standards execution.
Ability to work independently in fast-changing environments.
Ability to read, write, and communicate in English.
Ability to communicate with customers or members to engage with them and understand their needs.
Valid food handler's license and sound knowledge of food safety regulations, including allergen awareness.
Ability to embody the company mission and core values.
Ability to work for extended periods in active retail food environments, including retail floors, kiosk locations, and field environments.
Ability to stand and walk for long periods and perform repetitive food preparation tasks.
Ability to lift, carry, push, or pull supplies, equipment, and product weighing up to 40 pounds, with or without reasonable accommodation.
Ability to bend, reach, squat, and use hands and arms to handle materials, tools, or equipment.
Ability to work in environments that may include temperature variations, noise, and food-operation production activity.
Ability to work flexible hours, including early mornings, evenings, and weekends.

Nice To Haves

Cut fruit or produce experience preferred.

Responsibilities

Wash, peel, core, slice, and portion fresh fruits according to established recipes and specifications.
Inspect and grade incoming produce for freshness and ripeness, and inform the STL when quality is sub-standard.
Select fruit at the correct stage of ripeness to maximize quality, shelf life, and yield while minimizing waste.
Prepare fresh-cut fruit products according to guidelines for quality, portion size, presentation, and food safety.
Follow allergen and cross-contamination controls, including proper handwashing, glove use, color-coded tools, and dedicated prep surfaces.
Apply accurate date labels and rotate products using first-in, first-out (FIFO) practices.
Maintain a clean work environment to prevent food contamination.
Report equipment problems to the manager on duty.
Sanitize utensils, cutting boards, instruments, and equipment used in preparation before every use.
Greet and communicate with customers to help ensure they feel valued.