A Produce Clerk is responsible for maintaining the freshness, quality, and visual appeal of all fruits and vegetables in a retail setting, directly contributing to customer satisfaction and increased sales through an inviting and well-stocked produce department.
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What is a Produce Clerk?
A Produce Clerk is a retail grocery employee who specializes in the handling, presentation, and maintenance of fresh fruits and vegetables. This role is a frontline position critical to the store's perishables department, requiring a keen eye for quality and a strong understanding of food safety protocols. The clerk is often the primary point of contact for customers seeking information on product selection, ripeness, and usage, making them an essential part of the customer service team.
What does a Produce Clerk do?
A Produce Clerk's daily tasks are centered on ensuring the department is clean, organized, and fully stocked. Key responsibilities include carefully inspecting incoming shipments for quality and freshness, discarding any spoiled items, and rotating existing stock using the first-in, first-out (FIFO) method. They are responsible for trimming, packaging, and labeling produce, as well as building visually appealing displays to merchandise products effectively. Additionally, they frequently answer customer questions, provide cooking or preparation tips, and ensure the department complies with all health and safety regulations by regularly cleaning shelves, cases, and work areas.
Job Overview
A Produce Clerk is responsible for maintaining the quality, freshness, and presentation of all produce items in a grocery or retail setting. This role involves direct customer interaction, inventory management, and ensuring department cleanliness and organization according to industry standards.
Produce Clerk responsibilities include:
1. Inspect, rotate, and restock produce items to ensure optimal freshness and quality
2. Maintain visually appealing displays and proper merchandising standards
3. Assist customers with product selection, preparation tips, and location guidance
4. Monitor and control inventory levels through regular stock checks and ordering
5. Prepare fresh-cut fruits and vegetables according to food safety protocols
6. Operate and maintain department equipment including scales, slicers, and misting systems
7. Implement proper temperature control and storage procedures for perishable items
8. Handle customer complaints and special requests professionally
9. Maintain department cleanliness including sweeping, sanitizing surfaces, and waste disposal
10. Follow all food safety regulations and company policies
1. High school diploma or equivalent
2. Basic math skills for weighing and pricing produce
3. Ability to lift 50 pounds and stand for extended periods
4. Food handler's certification (varies by state)
5. Knowledge of fresh produce varieties and seasonal availability
6. Strong customer service orientation and communication skills
7. Availability to work weekends, holidays, and early morning shifts
8. Physical ability to work in refrigerated environments
9. Basic understanding of inventory management principles
10. Reliable transportation and consistent attendance
Preferred Qualifications
1. 1+ years experience in grocery retail or produce department
2. Knowledge of organic and specialty produce items
3. Experience with inventory management systems (e.g., SPARC, Pro*Act)
4. Previous experience operating produce preparation equipment
5. Familiarity with USDA organic standards and certifications
6. Bilingual abilities (Spanish/English)
7. Experience in visual merchandising and display building
8. Knowledge of local farming practices and seasonal produce
9. Experience with waste reduction and sustainability practices
10. Cross-training in other grocery departments
Bonus Skills
1. Certified Produce Professional (CPP) designation
2. Experience with farm-to-table programs or local vendor relationships
3. Knowledge of exotic or international produce varieties
4. Experience implementing department promotions and sales events
5. Training and team leadership experience
6. Advanced food safety certifications (ServSafe, HACCP)
7. Experience with produce quality grading standards
8. Knowledge of nutritional information and dietary restrictions
9. Experience with loss prevention and shrink management
10. Familiarity with sustainable packaging and waste reduction initiatives
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