Grocery- Overnight Crew Jobs

To stock merchandise on shelves and displays throughout the department in a careful, clean, neat and expedient manner; ensuring that all product is fresh, rotated and well stocked for our customers.

This position starts at $15.00 / hour.

• Authorization to work in the U.S.
• Ability to speak, understand and follow English instructions.
• Must be able to read and write English adequately.
• Must be 18 years of age;
• Complete training in the grocery operation.
• Capable of following verbal directions.

Primary and Essential Job Functions

• Commit to the “Golden Rule” and work with other associates to build a strong night crew team.
• Practice the “Cleaner’s Creed” and proper sanitation procedures.
• Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO).
• Maximize productivity; achieve a minimum standard of 235 cases per 8 hour shift.
• Make sure that all shelves and displays are blocked and straightened.
• Effectively control proper storage limiting shrink and damaged goods.
• Notify night crew chief or grocery manager of potential shrink problems (damaged or missing merchandise; check loads carefully when receiving), product availability problems, potential security problems, and refrigeration checks.
• The list of essential functions is not exhaustive and may be supplemented as necessary by the company.
• Prepare grocery department for the next day’s business; ordering to fill shelves, stocking neatly, pricing accurately, and cleaning up.
• Ensure company standards of safety, proper food handling practices, sanitation, and productivity are achieved.
• Ensure shelves are clean as they are restocked.
• Keep all grocery products in display cases, coolers and freezers rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out).
• Exercise proper safety practices when lifting or moving product or using equipment.
• Be sure to operate and clean department equipment and tools.
• Order, receive, and unload deliveries; store, price, date, rotate, and stock product and prepare product for display and sale.
• Keep sales and work area are swept clean, orderly, and free from safety hazards; report hazards to management.
• Monitor cooler and display area temperatures to ensure product quality; report refrigeration failure immediately.

Secondary Job Functions

• Other duties as assigned by management.
• Properly dispose of trash.
• Clean and restock stock room.
• Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement.
• Clean behind store, and clean up spills.
• Present favorable impression in dress, personal hygiene and business attitude.

Physical Demands and Safety Risk Factors The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency.

Physical Demands

Frequency

Sitting, climbing up to 8ft, Smelling

1-33% (O) Occasionally

Walking, carrying up to 50lbs., pushing/pulling up to 500lbs, lifting up to 50lbs, bending, balancing, stooping, kneeling, crouching, handling, fingering, feeling, crawling, talking

34-66% (F) Frequently

Standing, reaching (waist/overhead), seeing, hearing

67-100% (C) Continuously

Safety Risk Factors

Frequency

Loud noise, slippery floor, cluttered floor, contact with sharp objects, contact with skin irritant, toxic exposure (see SDS book), nuisance dust, Hazardous cleaning solutions

1-33% (O) Occasionally

Twisting of back and neck, hazardous equipment (mechanical moving parts)

34-66% (F) Frequently

Machines, tools, and equipment utilized

Pallets, pallet jacks, power jack, u-boats, transport dollies, pricing gun, case cutter, trash compactor, display dividers, approved cleaning supplies

Repetitive Action

Continuous movement of entire body.

Working Conditions Working environment is overnight, inside and may include exposure to cold temperatures.

To assist the meat manager to effectively plan, organize, lead, coordinate and optimize the materials and human resources in the meat department to provide variety and high quality merchandise appealingly displayed to maximize the sales and profits of the meat department while maintaining great customer service. To function as meat manager in his/her absence.

This position starts at $18.51 / hour.

• Authorized to work within the U.S.
• Must be Servsafe certified.
• Must be 18 years of age with High School diploma or equivalent.
• Complete training in meat operation.
• Ability to display initiative and work with limited supervision.
• Must be able to read, write, speak, and understand English, with the ability to follow instructions.
• Successful experience in meat operation (including merchandising, ordering, inventorying and pricing).
• Ability to work a scheduled based on the business needs of the store location.

The list of essential functions is not exhaustive and may be supplemented as necessary by the company.

• Order, receive, unload and store deliveries; store, price, date, rotate, and stock product and prepare product for display and sale.
• Possess good communication skills, ability to conduct and facilitate department meetings, and ensure fair and consistent treatment in administering discipline to promote high associate morale.
• Resolve customer complaints to the full satisfaction of the customer and answer product questions.
• Ensure compliance with company policies and procedures, and thus compliance with all state and federal laws applicable to our industry (i.e., scheduling/labor laws, dress code, sanitation regulations, etc.).
• Keep all meat merchandise rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out).
• Responsible for inventory, security and expense control of the department.
• Commit to the “Golden Rule” and work with other associates to build a strong meat team.
• Provide an open door atmosphere conducive to high associate morale and excellent customer service. Achieve the highest associate morale in the industry by managing in a style that is Respectful, Supportive and Totally Team Oriented (RSTO).
• Achieve and maintain department’s merchandising goals and standards in cooperation with store manager and department merchandisers and buyers (such as gross profit, presentation, etc.).
• Prepare special cuts as requested by customers.
• Exercise proper safety practices when lifting or moving products or using equipment.
• Help minimize all department expenses without compromising department conditions or customer service level (i.e., payroll, supplies, insurance cost).
• Promote the company image as a service-oriented operation where every associate will greet, assist, render efficient service and thank customers in a prompt, courteous, friendly and business-like manner.
• Effectively control proper storage limiting shrink and damaged goods.
• Monitor cooler and display area temperatures to ensure product quality; report refrigeration failure immediately.
• Help ensure wage and hour policies and regulations are adhered to, maintain accurate records, and respond timely to all location mail, reports, and records.
• Plan, order, prepare cutting list and process meat according to work plan and standard to maximize sales and gross profit.
• Delegate and use initiative, ingenuity and good judgment to act on opportunities and solve problems.
• Assist the department manager with planning work schedules and breaks; achieve payroll consistently by scheduling within budget.
• Individual and department completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Train and develop associates in accordance with company policy and procedures.
• Keep sales and work area swept clean, orderly and free from safety hazards; report hazards to management.
• Ensure that company standards of safety, proper food handling practices, sanitation and productivity are achieved.
• Practice the “Cleaner’s Creed” and proper sanitation procedures.
• Ensure the department is merchandised in accordance with the needs of the community.
• Conduct weekly sales meetings along with department manager to establish merchandising, sales and profit objectives.
• Ensure the department achieves the standards of performance as outlined in the work and merchandising plan.

Secondary Job Functions

• Clean walls, fans and drains in meat cooler, display cases and work area.
• Ensure department associates adhere to company dress code standards.
• Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement.
• Other duties as assigned by management.
• Verify price checks for customers as needed.

The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency.

Physical Demands

Frequency

Sitting, balancing, fingering, and crawling.

0% (N) Never

Climbing up to 12 feet, stooping, kneeling, crouching, feeling, talking, and smelling.

1-33% (O) Occasionally

Carrying and lifting up to 80 lbs, pushing and pulling up to 400 lbs, handling, and bending.

34-66% (F) Frequently

Standing and walking on a title or concrete floor, reaching at waist or overhead, seeing, and hearing.

67-100% (C) Continuously

Safety Risk Factors

Frequency

Hazardous cleaning solutions.

0% (N) Never

Contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays.

1-33% (O) Occasionally

Loud noise, twisting of back and neck, slippery and cluttered floor surface.

34-66% (F) Frequently

Hazardous equipment (mechanical moving parts) and contact with sharp objects.

67-100% (C) Continuously

Machines, tools, and equipment utilized

Hamburg grinder, automatic wrapping machine, needle machine, cube machine, band saw, slicer, knives, needle machine, pressure washer, pallet jack, power jack, pricing gun, scale, and trash compactor.

Repetitive Action

Continuous movement of entire body.

Working Conditions Working environment is inside and possibly outside within cold temperatures that may be wet or humid.