Produce Stocker

Brookshire's•Bossier City, LA

3d•Onsite

About The Position

The Produce Stocker maintains product levels and quality control in the produce and floral departments. The role ensures fresh fruits and vegetables are displayed according to Company standards and food-safety practices, while supporting customer service and sales-building initiatives. Work is generally performed in a retail store and typically involves on-the-job training.

Requirements

Must be at least 18 years of age; partners must be 18 or older to operate and clean motorized equipment.
Food Handler certification is required.
Ability to operate a manual or electric pallet jack.
Ability to safely operate and maintain department equipment.
Ability to handle objects carefully to avoid damage to items, people, vehicles, and property.
Ability to work safely with sharp objects such as knives and box cutters.
Ability to multitask and work in a fast-paced environment.
Ability to work well with fellow partners and promote a team environment.
Ability to learn new technology systems, methods, and processes using a variety of educational resources.
Ability to work flexible schedules, including nights, weekends, and holidays.
Partners must be at least 21 years old to drive for Company business under the BGC Business Driver Policy.

Responsibilities

Maintain full stock conditions on produce and floral display racks, tables, and shelves.
Operate a pallet jack to unload product from warehouse trucks and reload trucks with return items.
Ensure dated product is stocked, rotated, or properly discarded if unsold.
Inspect product for quality and maintain quality-control and food-safety standards.
Collect empty cardboard boxes and other trash and place them into the bailer.
Assist fellow partners and customers with price-check questions and by exchanging or locating product.
Promote product sales through suggestive-selling initiatives.
Greet customers, answer questions, and respond to customer complaints in a friendly, customer-service-oriented manner.
Maintain a clean, safe, and sanitary working and shopping environment by following Company safety procedures.
Comply with all Company policies and procedures and follow high sanitary standards when handling raw and uncooked food products.
Clean, assemble, and prepare equipment for operation and, under supervision, examine it to check working order.
Take precautionary safety measures when using equipment and work tools.
Use sharp tools to open boxes and cut or trim product for quality presentation and appearance.
Remain attentive to hazards, remedy them or place appropriate warnings when reasonably possible, and report hazards that cannot be immediately remedied to a supervisor.
Attend work as required.