Prepared Foods Associate

2 weeks ago


Weymouth, Massachusetts, United States Whole Foods Market Full time
Position Overview

The Prepared Foods Team Member plays a vital role in delivering exceptional service as part of the prepared foods department. This position encompasses various responsibilities including food preparation, customer service, sanitation, and product stocking.

Key Responsibilities
  • Food Preparation: Prepares and serves a diverse range of hot and cold dishes, such as meats, cheeses, sandwiches, and salads.
  • Customer Engagement: Samples products to customers and provides excellent service, addressing customer needs promptly.
  • Stock Management: Ensures that hot and cold cases are stocked with fresh prepared foods, regularly checking product dates for quality.
  • Sanitation and Cleanliness: Maintains a clean and sanitary work environment, adhering to health and safety regulations.
  • Inventory Assistance: Aids in periodic inventory checks and completes necessary documentation related to spoilage and temperature.
  • Team Collaboration: Works closely with team leaders to organize and display seasonal items and promotes effective sales techniques.
Qualifications
  • Ability to proactively engage in sales and learn about various products.
  • Strong attention to detail and effective communication skills.
  • Capability to meet customer service standards in all interactions.
  • Willingness to work as part of a team and follow established procedures.
  • Passion for natural foods and commitment to the company's mission.
Physical Requirements
  • Must be able to lift up to 50 pounds.
  • Ability to stand and walk for 6-8 hours during a work shift.
  • Exposure to various temperatures and cleaning chemicals.
  • Flexibility to work nights, weekends, and holidays as needed.

This description provides a general overview of the essential responsibilities and qualifications for the role of Prepared Foods Team Member. Specific duties may vary based on business needs and departmental requirements.



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