Sacaton Market- Produce Clerk

Gila River Business Enterprises•Sacaton, AZ

4d•Onsite

About The Position

The Produce Clerk is responsible for providing excellent customer service while preforming a variety of duties within the Produce department. This role involves stocking, rotating, and ensures that fruits, vegetables, and other products are well presented, fresh, and meet safety and quality standards. The Produce Clerk also assists in department cleanliness to ensure a safe and inviting shopping experience.

Requirements

Flexibility in work schedule, including weekends and holidays.
A satisfactory result obtained through a test for illegal drugs is a requirement of employment.
Must acknowledge and agree to maintain a drug-free workplace as a condition of employment.

Nice To Haves

High school diploma or equivalent.
Strong communication and interpersonal skills.
Ability to work in a team environment and handle multiple priorities.
Reading, writing, basic math, and verbal communication skills.
6 months of experience working in a food service or customer service role.
Computer skills in the use of POS equipment.
Knowledge and experience working with Gila River Indian Community or other Native American Communities.

Responsibilities

Greet customers promptly and courteously while maintaining a professional and positive demeanor during all interactions.
Assist customers with product selection, answer questions, and provide informed recommendations.
Communicate customer requests or concerns to leadership when necessary.
Unpack, sort, and display fresh produce following company merchandising standards.
Restock shelves and displays throughout the day to ensure consistent availability.
Accurately label and price items according to company standards.
Assist in building and maintaining promotional and seasonal displays.
Monitor product levels and notify leadership of low stock, overstock, or spoilage issues to transfer out to another Department for use.
Unload deliveries and assist in breaking down boxes and organizing backroom inventory.
Follow First In, First Out (FIFO)procedures to ensure freshness and minimize waste.
Ensure rotation and organization of products to minimize spoilage and maintain freshness.
Adhere to all health department regulations and company food safety policies.
Clean and sanitize all equipment, tools, and surfaces regularly.
Use approved cleaning supplies and ensure proper storage of chemicals.
Report any safety, sanitation, or maintenance issues to management in a timely manner.