Full-Time Perishable Department Head

Description

AVAILABILITY: Full-time, 40 hours per week. 8-hour shifts, 5 days per week. One closing shift per week is required.

SET SCHEDULE: 

• Sundays 6am-2:30pm
• Mondays 6am-2:30pm
• Tuesdays 6am-2:30pm
• Wednesdays 6am-2:30pm
• Thursdays 12pm-8:30pm

AGE REQUIREMENT Must be 18 years or older.

HOURLY PAY $22 -$25, dependent on experience 

BENEFITS: Full-time employees are eligible for the following benefits at Kimberton Whole Foods:  Extensive Medical Coverage, Vision Plan, Dental Plan, 25% off Store-Wide Discount, Employer Paid Short-Term Disability, Employer Paid Long-Term Disability, Employer Paid Life Insurance, Employer Paid AD&D, Voluntary Life Insurance, Employee Assistance Program, Flexible Spending Account - Healthcare & Dependent Care, 401K with matching 3% after one year and at least 1000 hours worked, Paid Time Off 

THE PERISHABLE DEPARTMENT HEAD'S PRIMARY RESPONSIBILITIES:  

•  Follows the current KWF ordering SOP to maintain fully stocked shelves in all departments.
• Follows KWF “Fresh Start!” merchandising SOP to maintain top notch displays in all departments with the focus on fresh meat, bakery and gourmet cheese. 
• Understands KWF inventory management practices. 
• Maintains accurate and up to date product signage throughout the entire department. 
• Works with Store Manager & Category Manager closely maintain all elements of department sales performance. 
• Manages and controls labor costs for the team. 
• Schedules daily coverage for the Perishable shifts. 
• Participates in Manager on Duty assignments as needed. 
• Performs other duties assigned. 

TEAM & LEADERSHIP:

• Participate in the hiring, evaluation, coaching and development of staff members in collaboration with the SM. 
• Support store experience by upholding KWF Guidelines for staff appearance, energy, quality and cleanliness.
• Participates in scheduled management and departmental meetings to ensure core operational functions are followed. 
• Servant leader; fostering team development and cohesion through service to each other.

Requirements

PHYSICAL CAPABILITIES:

• Full sense range (vision, hearing and sense of smell) – the ability to read product labels, distinguish color & smell for quality control as well as the ability to communicate with the customers and co-workers. 
• Lifting, gripping and carrying objects – up to 50-75 pounds frequently, including boxes, cans, tools and other products. 
• Stooping, squatting, & kneeling – stoop and maneuver to pick up boxes from shelving and carts. 
• Walking – short distances to bring items from miscellaneous areas.
• Standing- prolonged standing. 
• Work environment – movement based with the majority of time being in motion (walking & standing) rather that sedentary (sitting). 
• Climate – ability to work in cold environments (cooler, Freezer, back stock area) and handle cold products for extended periods of time on a regular basis.