Fresh Cut Supervisor

Albertsons•Scottsdale, AZ

5d•Onsite

About The Position

The Fresh Cut Supervisor manages the Fresh Cut operation according to Company standards and supervises assigned department employees. The role provides customer service and ensures product quality, freshness, safety, and selection. The supervisor prepares fresh fruits, vegetables, and salads; maintains inventory and displays; and helps ensure the department meets customer demand and company standards. This is a safety-sensitive position because its duties could affect the safety or health of the employee or others.

Requirements

Working knowledge of duties related to the Fresh Cut Department.
Good communication skills and ability to remain composed when dealing with customers and coworkers.
Knowledge of workplace practices and a good understanding of Company practices and Fresh Cut Department policies and procedures.
Ability to judge and react to business activity.
Knowledge of produce variety and standards, perishability, food safety, food handling, sanitation, labeling, and department policies and procedures.
Basic mathematics and knowledge of weights and measures.
Manual dexterity and good eye-hand coordination; mental alertness to complete work safely and accurately.
Good attendance is required.
Ability to frequently lift, reach, stack, and maneuver objects of varying dimensions and weights up to approximately 50 pounds; bend and stoop; push and pull fully loaded hand trucks, six-wheel carts, and pallet jacks; and perform repetitive arm movements to prepare, package, and display products.

Responsibilities

Champion Company and Division customer-service programs to meet or exceed customer-service goals.
Handle customer relations positively, including resolving customer complaints effectively, and promote personalized service in the Fresh Cut Department.
Supervise, motivate, and train personnel; monitor performance; and recommend personnel actions such as hiring, firing, layoff, or discipline.
Schedule assigned Fresh Cut Department personnel.
Prepare fresh fruits, vegetables, and salads for the department.
Stock, date, and rotate products to maintain quality, freshness, selection, and sufficient quantities for customer demand.
Control shrink and costs, and prevent the sale of out-of-code or substandard products.
Receive, check, and control inventory to maintain adequate quantity, quality, and freshness.
Create effective promotional and seasonal displays.
Comply with food and workplace safety rules and regulations.
Ensure proper signing and pricing.
Assist customers with product suggestions and suggestive selling.
Maintain safety, cleanliness, and sanitation in the work area, cooler, equipment, and display area.
Perform all duties safely, accurately, and with honesty and integrity; complete other necessary and required duties.