Niemann Harvest Market Fresh Cut Manager

The Niemanns Fresh Cut Manager supervises Fresh Cut Prepared Fruits & Vegetable operations including but not limited to maximizing gross margins, promoting sales, controlling inventory and expenses. The Fresh Cut Manager’s responsibilities cover the overall operation and success of the Fresh Cut department.

• →Provides amazing customer service
• →Knows seasonality, use, and taste of products offered
• →Quality assurance checks of department
• →Proper handling and rotation of product
• →Responsible for budgeted sales, gross profit, labor and CTO.
• →Trains and develops team
• →Promotes and supports established programs
• →Day to day operational procedures to ensure stock level, inventory, and cleanliness
• →Promote Sales
• →Works within company programs, policies and procedure
• →Follows all Health Code guidelines
• →Follows all safety policies and procedures; is a safety role model
• →Other duties as assigned 

• →Directly supervises a varied number of Associates in the Fresh Cut Produce department. 
• →Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• →Responsibilities include training Associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining Associates; addressing complaints and resolving problems.

• Passion for the product
• Leadership skills
• Friendly
• The ability to prioritize and multi task
• Communication Skills
• Detail Oriented
• Ability to work in a fast paced environment
• Problem solving skills
• Multi-Skilled
• Adaptability        
• Computer skills

• High school diploma or general education degree (GED)
• Experience in volume production of culinary cold foods, preferably in Fruits & Vegetables
• Culinary education a benefit
• One to three months related experience and/or training or equivalent combination of education and experience

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 
• Writes routine reports, correspondence and procedural manuals
• Speaks effectively before groups of customers or Associates of organization.

• Basic math concepts (addition, subtraction, division, multiplication), percentages and sales per associate hour

• Food Handler’s Certification as required by State Law provide at store level
• Garde Manger certification helpful

• Slip resistant shoes with closed toe and heel
• Safety Cutter
• Apron
• Gloves
• Pallet jack
• Ladder
• Stepladder
• Uniform per store policy
• Associates may be required to use standard fresh cut equipment including, but not limited to,
• Knives
• Robo Coupe
• Food Processor

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Stoop
• Taste or smell
• Lift and/or move up to 50 pounds

• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 75 pounds         

• Sit
• Kneel
• Crouch
• Crawl
• Lift and/or move up to 100 pounds

• Close
• Distance
• Ability to adjust focus
• Ability to distinguish colors
• Peripheral
• Depth perception

• Wet or humid conditions
• Work near moving mechanical parts

• Extreme cold
• Risk of electrical shock
• Toxic or caustic chemicals

• Moderate