Part Time Culling Jobs (NOW HIRING)

Do you have a passion for local and fresh food? We are looking for a fresh stocker to join our amazing team. Primary duties include: stocking meat, cheese and produce, prepping and culling produce, and packaging cheese all while providing excellent customer service to our customers.

Starting Wage:

$14.00/hr Part-Time -- Requires the ability to work nights and weekends.

Eligibility for most Oneota Co-op benefits begins at 20 work hours per week. Your future benefit options include short and long-term disability, life, dental and vision insurance. Employees also accumulate Paid Time Off (PTO) and are eligible for retirement contribution matching and career advancement training. A 20% employee store purchase discount and a 15% above cost special order case discount helps ensure the availability of healthy food options in Co-op employee homes. We are committed to the welfare of our employees and their families.

The Fresh Stocker is responsible for maintaining all Fresh sub-departments – including Produce, Meat, and Cheese. This includes duties such as stocking, rotating, and maintaining displays, mark downs/dates, culling and sorting through product, cleaning displays and work areas, and trimming, prepping, wrapping and packaging product for sale. This position also requires the ability to problem solve and work independently. All OCC staff are responsible for providing welcoming, friendly, helpful, and nonjudgmental customer service to all shoppers and co-workers in accordance with our organizational goals and programs.

DUTIES AND RESPONSIBILITIES:

Customer Service

• Maintains familiarity with all areas of the store to best assist customers and staff.
• Upholds the Code of Conduct, using T.H.I.N.K. (True, Helpful, Inspiring, Necessary, and Kind).
• Always use S.E.T. (Smile, Engage and Thank You) in all customer interactions.
• Become familiar with the Co-op mission, Ends, and policies to answer customer questions. Refer unresolved questions or problems to appropriate staff.

Stocking and Presentation

• Learn and utilize department stocking procedures – including the department whiteboard and/or communication notebooks and binders.
• Keep displays as full as possible to give a feeling of abundance while being aware of product fragility and the importance of not over stocking some items.
• Keep aware of newer, fresher items in stock and bring out promptly.
• Consistently rotate product.
• Pay attention to color and texture contrast – and general quality.
• Make sure signage corresponds correctly to products – ensuring items are labelled as required.
• Follow shift guidelines – as outlined by Fresh Manager and Fresh Assistant Manager.

Prepping and Culling

• Mark down older items as needed for quick sale.
• Always remove/freshen-up poor quality items.
• Always rotate stock in the back prep area and walk-in as well as in the displays.
• Handle product carefully, preventing bruising.
• Follow proper storage procedures to prolong freshness.
• Follow prepping guidelines as outlined by the Fresh Manager.

Price Changes

• Consistently note and change prices, origins, classification, and PLUs on signs as instructed and relay information to cashiers and other staff.
• Use good judgment in transitioning between old and new priced items.
• Know how to problem solve and find correct prices if not given on case. •
• Accurately communicate discrepancies to Fresh Manager or Fresh Assistant Manager. Department Maintenance
• Proficient in opening and closing tasks for the Fresh Department.
• Ensure that unsellable items are returned or otherwise properly disposed of, following established protocols.
• Ensure that department areas (aisles, shelves, bins, and storage areas) are kept in clean and orderly condition.
• Monitor cooler and freezer temperatures. Advise managers and assistant managers of equipment problems.
• Perform other tasks as assigned by Fresh Manager, Fresh Assistant Manager, or General Manager.

GENERAL PRACTICES:

• Excellent oral and written communication skills, including verbal and written instructions.
• Must be able to work with minimal supervision but possess excellent team skills.
• Willingness and ability to grow to meet the changing requirements of the job.
• Understand the cooperative principles and business model.
• Respond to challenging situations in a positive and professional manner.
• Demonstrate regular, predictable work attendance and communicate to the supervisor and/or GM any work schedule changes.
• Demonstrate a willingness and ability to cooperate and communicate with co-workers and/or outside contacts in a timely and appropriate manner.