Produce Stocker

Brookshire's•Bullard, TX

1d•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 regulatory food safety practices, while supporting customer service and sales-building practices. 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 carefully handle objects to avoid damage to items, people, vehicles, and property.
Ability to safely work 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.
Attendance at work is required.

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 partners and customers with price-check questions and locating or exchanging products.
Promote product sales through suggestive selling initiatives.
Greet customers, answer questions, respond to complaints, and provide friendly, customer-oriented service.
Maintain a clean, safe, and sanitary working and shopping environment by following Company safety procedures.
Comply with Company policies and procedures and follow sanitary standards for handling raw and uncooked food products.
Clean, assemble, and prepare equipment for operation and examine it to check working order under supervision.
Take safety precautions when using equipment and work tools, including sharp tools used to open boxes.
Cut and trim product to ensure quality presentation and appearance.
Remain alert to potential hazards, remedy them or place appropriate warning signs or devices when reasonably possible, and report hazards that cannot be immediately remedied to a supervisor.