Cut Fruit

This shift requires speed and commitment! Mostly backend production.

• Day shifts starting as early as 6AM or 8AM
• Full-timers receive full benefits

Mission Statement: Through skilled and devoted team members, Broulim's will provide the highest levels of Guest Service, Quality, and Value in a clean, enjoyable environment, thereby ensuring profitability and growth.

Vision Statement: Broulim's Fresh Foods will always strive to be the best Independent Grocer in our communities.

Broulim's Absolutes: fundamental practices that align our actions to our Mission and Vision Statements

Positive Attitude

Guest Courtesy

Work Quality

Punctuality & Attendance

Adherence to Policy

Teamwork

Honesty & Integrity

Work Quantity

Appearance & Neatness

Goal Achievement

Essential Job Duties and Responsibilities

1 - Skilled and Devoted Team Members

• Comply with all company policies, programs, and directives as specified by your manager and in the Team Member Manual.

• Achieve Certification of Central Kitchen Associate by participation in orientation, certification, on-line training, and continued training. Ensuring you have the opportunity to be successful.

• Participate in setting and achieving goals to further your skills and engagement at time of your Evaluation.

2 - Guest Service / Team Work

• Provide excellent service to all departments within Broulim's through friendly and courteously receiving and filling orders accurately and on time. Handle suggestions and complaints promptly and professionally in order to promote Broulim's image and increase guest confidence and loyalty.

• Maintain good working relationships with other departments to ensure smooth flow of products and service throughout the store, with objective of improving sales store wide.

3 - Quality and Value

• Maintain high quality product by ensuring that quality and freshness is maintained by rotating product and monitoring code dates each time product is removed from refrigeration throughout the day, and using only high quality ingredients in production. Store food at below 40 degrees to keep cold.

• Follow MSDS sheets on all chemical cleaning supplies.

• Always soak every fresh item in Victory Wash for 90 seconds before cutting or using in any recipe.

• Always follow recipe to ensure consistency and quality. Monitor packaging appearance while filling to keep container clean. Fasten lid tightly and place correct label accurately on container.

• Load bins appropriately and accurately according to orders received from stores. These bins will be filled and returned to refrigeration preparatory to loading on the truck on delivery days.

• Aid in unloading and loading truck on delivery days following safe lifting procedures.

• Maintain adequate and appropriate department records at all times.

• Assist in maintaining effective department security in compliance with company policy and directives.

4 - Environment

• Maintain a clean environment inside the department by cleaning up after each recipe by throwing away all left over rinds etc. on table and floor; cleaning tables and tools with sanitizer before moving on to next recipe. When cleaning floors apply soap provided by Kay Chemicals (use as directed) scrub floor with deck brush, rinse with sanitizer, and squeegee. Keep cooler clean, swept and organized.

• Maintain a safe work environment by utilizing hair restraints, plastic aprons, wearing plastic gloves, wearing cut resistant gloves, and using the foot sanitizer when entering the central kitchen. Requirement to purchase slip resistant shoes to be worn only at work in the kitchen in order not contaminate the product processes.

• Promote a high level of morale and respect within department and store, utilizing friendly professional methods of honest and open communication, thereby being a positive example to others.

• Ensure safety for yourself and others by using equipment in a safe and cautious manner after seeking and receiving proper training and instruction.

5 - Profitability and Growth

• Ensure company standards for safety are maintained.

• Ensure company standards for sanitation are maintained.

• Ensure company standards for productivity are maintained.

Position Requirements

To perform this job successfully, an individual must be able to perform each essential duty with accuracy and maintain a high level of productivity and guest service. The requirements listed below are representative of the knowledge, skill and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Desired knowledge, skills and abilities

1.Ability to read, interpret and apply common sense understanding to instructions, policies and procedures either written or oral.

2.Must possess solid communication skills, including verbal and listening skills in order to effectively and efficiently communicate with guests and team members.

3.Ability to accept constructive review and be accountable for one's own success.

4.Must have ability to work weekends, evenings, and holidays.

5.Must possess integrity, a positive attitude, be mission driven, and be self-directed with a shared passion for Broulim's Mission.

6.Education: High School diploma or general education degree (GED); or related job experience and / or training are required.

7.Certificates / Licenses: Food Handlers Certificate

8.Minimum Age: 18

9.Experience: No experience required.

10. Math: Basic math skills required. Basic math skills using units of money, weight, measurement, volume addition, subtraction, multiplication, division, and percentages required.

11. Computer: Basic computer skills required.

12. Equipment: pallet jack, hand truck, box cutters, 6 wheeler, knives, mixer, salsa slicer machine. Salsa Slicer Machine

13. Physical / Sensory Demands: the work environment characteristics described here are representative of those an associated encounters while performing the essential functions of this job.

Work is generally performed in temperature of between 40 and 50 degrees. Dress for cooler conditions is acceptable on a daily basis.

Occasional 0%-25%

Regularly 25%-75%

Constantly over 75%

Standing

x

Walking

x

Carrying

x

Color Vision

x

Climbing Step Stool & Ladder

x

Hearing

x

Talking

x

Speaking / Articulation

x

Prolonged Sitting

x

Driving a Motorized Vehicle

x

Manual Dexterity - Hand / Finger Coordination

x

Grasping / Squeezing

x

Kneeling

x

Crawling

x

Balancing

X

Sustained Bending

x

Operating Foot Controls

x

Crouching

x

Pushing / Pulling

x

Repetitive Motion

x

Typing

x

Mousing

x

Feeling

x

Overhead Reaching (while lifting)

x

Floor to Shoulder Lift

x

Waist to Shoulder Lift

x

Overhead Lift

x

Lifting

• under 25 lbs.

x

• 25 lbs. to 50 lbs.

x

• over 51 lbs.

x