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Produce & Meat Manager

Objective: Teamwork is the key to success at the Co-op, where our managers and front-line staff work together to provide the best customer service and the highest product quality possible. The Produce Manager acts as a role-model and team-leader to ensure attractive, organized and smoothly run produce and meat department; to motivate and provide produce staff with the tools required to ensure the highest level of service possible to our shoppers; and to meet departmental goals for sales and sales growth, margin, and labor.

Status: Full time hourly position.

Reports to: Operations Manager.

Supervises: Produce department staff.


Excellence in customer service is our primary goal. No other task should ever come before serving our customers.

Customer Service

  • Ensure efficient and friendly service from all produce staff according to established customer service vision and standards.
  • Ensure that all produce staff receive proper orientation and initial training.
  • Provide product information and educational materials to customers and staff.
  • Understand and communicate the ‘cooperative advantage’, and particulars of membership to shoppers and staff alike. Work to advance the overall mission of Durham Co-op Market through outstanding service.

Ordering and Pricing

  • Purchase produce considering store goals for local product, organic product, and using co-op suppliers.
  • Ensure adequate supply and selection of products keeping out-of-stocks to a minimum.
  • Receive and process orders. Check product condition and invoice accuracy on all deliveries. Ensure correct product rotation.
  • Ensure accurate up-to-date price labeling and PLU records for department items.

Department Operations and Safety

  • Ensure that the department is in a clean, orderly, and well-maintained condition.
  • See that un-sellable items are properly disposed.
  • Ensure produce staff are aware of and comply with all safety rules.
  • Set daily priorities for staff to ensure productive work flow.
  • Coordinate monthly inventory of produce items.


  • Hire, train, schedule, instruct, and discipline department staff according to weekly labor budget and in accordance with all personnel policies.
  • Conduct evaluations of produce staff in accordance with established policies and procedures.


  • Ensure displays and shelves are beautifully stocked with fresh, attractive product
  • Ensure proper shelf tags and sale signs are on shelves and displays
  • Set quality standards for culling produce.

Budgeting and Planning

  • Attend weekly management team meetings and quarterly management training retreats.
  • Work with operations manager to establish goals for margin, labor, sales, and inventory.
  • Work with operations manager to develop annual operating budget, sales projections, capitol budget, and equipment needs.
  • Develop annual labor budget according to established productivity, labor, and cost goals.


  • Experience with produce retail, wholesale, or commercial growing.
  • Knowledge of organic and commercial growing practices and organic certification regulations.
  • Knowledge of natural foods and natural foods industry.
  • Proven ability to develop and implement budgets and to adhere to cost and margin requirements.
  • Ability to manage and motivate staff.
  • Ability to plan, develop, implement and assess systems to provide for efficient and productive operations.
  • Previous experience with ordering, pricing, and inventory control.
  • Ability to work well with others in a cooperative environment where teamwork and constant communication is essential.
  • Commitment to superior customer service and to provide the highest quality shopping experience possible.
  • Displayed ability to lift 50#.
  • Regular predictable attendance.
  • Demonstrated ability to follow through on commitments.