Full-Time Department Head- Meat & Dairy

Kimberton Whole Foods, Inc.•Malvern, PA

7d•$22 - $24•Onsite

About The Position

Kimberton Whole Foods in Malvern is hiring! We are looking for a career-minded, full-time Meat & Dairy Department Head! Schedule Requirements: Full-time, 40 hours per week, 8-hour shifts, 5 days per week. One weekend and one closing shift are required per week. Availability: Sunday-Thursday. Mix of opening, mid, and closing shifts supporting operating hours of 8am-8pm. Age Requirement: Must be 18 years or older. Hourly Pay: $22-$24/hr depending on experience. Benefits: Full-time employees are eligible for the following benefits at Kimberton Whole Foods: · Extensive Medical Coverage · Vision Plan · Dental Plan · 25% off Store-Wide Discount · Employer Paid Short-Term Disability · Employer Paid Long-Term Disability · Employer Paid Life Insurance · Employer Paid AD&D · Voluntary Life Insurance · Employee Assistance Program · Flexible Spending Account - Healthcare & Dependent Care · 401K with matching 3% after one year and at least 1000 hours worked · Paid Time Off DAILY OPERATIONS: The Meat & Dairy Department Head's primary responsibility is to execute the following: Follows the current KWF ordering SOP to maintain fully stocked shelves in all departments. Follows KWF “Fresh Start!” merchandising SOP to maintain top notch displays in all departments with the focus on fresh meat, bakery and gourmet cheese. Understands KWF inventory management practices. Mains accurate and up to date product signage throughout the entire department. Works with Store Manager & Category Manager closely maintain all elements of department sales performance. Manages and controls labor costs for the team. Schedules daily coverage for the Perishable shifts. Participates in Manager on Duty assignments as needed. Performs other duties assigned. TEAM & LEADERSHIP: Participate in the hiring, evaluation, coaching and development of staff members in collaboration with the SM. Support store experience by upholding KWF Guidelines for staff appearance, energy, quality and cleanliness. Participates in scheduled management and departmental meetings to ensure core operational functions are followed. Servant leader; fostering team development and cohesion through service to each other.

Requirements

Full sense range (vision, hearing and sense of smell) – the ability to read product labels, distinguish color & smell for quality control as well as the ability to communicate with the customers and co-workers.
Lifting, gripping and carrying objects – up to 50-75 pounds frequently, including boxes, cans, tools and other products.
Stooping, squatting, & kneeling – stoop and maneuver to pick up boxes from shelving and carts.
Walking – short distances to bring items from miscellaneous areas.
Standing- prolonged standing.
Work environment – movement based with the majority of time being in motion (walking & standing) rather that sedentary (sitting).
Climate – ability to work in cold environments (cooler, Freezer, back stock area) and handle cold products for extended periods of time on a regular basis.

Responsibilities

Follows the current KWF ordering SOP to maintain fully stocked shelves in all departments.
Follows KWF “Fresh Start!” merchandising SOP to maintain top notch displays in all departments with the focus on fresh meat, bakery and gourmet cheese.
Understands KWF inventory management practices.
Maintains accurate and up to date product signage throughout the entire department.
Works with Store Manager & Category Manager closely maintain all elements of department sales performance.
Manages and controls labor costs for the team.
Schedules daily coverage for the Perishable shifts.
Participates in Manager on Duty assignments as needed.
Performs other duties assigned.
Participate in the hiring, evaluation, coaching and development of staff members in collaboration with the SM.
Support store experience by upholding KWF Guidelines for staff appearance, energy, quality and cleanliness.
Participates in scheduled management and departmental meetings to ensure core operational functions are followed.
Servant leader; fostering team development and cohesion through service to each other.