Fresh Cut Manager

niemann-foods; Carmel (IN); On-site; USD 35,000 - 48,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

Flexible Spending Accounts

Life Insurance

Voluntary Benefits

Paid Time Off

Retirement Plans

Employee Assistance Program

Job summary

The Niemanns Fresh Cut Manager oversees Fresh Cut Prepared Fruits & Vegetables operations, aiming to maximize gross margins, promote sales, and control inventory and expenses. The role covers overall department success and requires strong leadership in a fast-paced environment.

Key duties include supervising associates, ensuring quality, enforcing health codes, training staff, and implementing company programs while maintaining excellent customer service and adherence to safety policies.

Qualifications

• High school diploma or 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.

Responsibilities

• 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.

Skills

Leadership

Customer service

Communication

Team training

Budgeting

Inventory management

Food safety

Multitasking

Problem solving

Computer skills

Education

High school diploma or GED

Job description

SUMMARY

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.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• 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

KEY ATTRIBUTES

• 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

SUPERVISORY RESPONSIBILITIES

• 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.

EDUCATION and/or EXPERIENCE

• 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

LANGUAGE SKILLS

• 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.

MATHEMATICAL SKILLS

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

CERTIFICATIONS, LICENSES, REGISTRATIONS

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

RECOMMENDED EQUIPMENT

• 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

PHYSICAL DEMANDS

Regularly (Over 2/3 of the time)

• 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

Frequently (Between 1/3 to 2/3 of the time)

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

Occasionally (Less than 1/3 of the time)

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

Vision

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

WORK ENVIRONMENT

Regularly

• Wet or humid conditions
• Work near moving mechanical parts

Occasionally

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

Noise Level

• Moderate

PAY RANGE

(depends on industry experience)

Min. Wage up to $17/hour (IL Locations Only)

BENEFITS

(eligibility based on full-time/part-time status)

• Medical, Dental, and Vision Insurance
• Flexible Spending Accounts (Medical and Dependent Care)
• Life Insurance
• Voluntary Benefits
• Paid Time Off
• Retirement Plans
• Employee Assistance Program

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.

**Position requirements may vary by store location