Started working there last year...Have been working 40 hours since I started and apparently the deli and bakery are connected so I can't get full time status because the bakery has filled all the positions. They want you to work like dogs to get so many things done. For example a typical night consists of
1. Cooking (2) sets of Rotisserie chickens consisting of 15-20 each set. 2. Make Fried chicken, Baked chicken, BBQ chicken, Chicken Tenders, Boneless wings, breaded wings, Fish sandwich, chicken sandwich and popcorn chicken. 3. Help customers who want to order and cash them out 4. Make Customers food 5. If the deli gets more than one person in line help them 6. After 7pm clean (2) Rotisserie Ovens and All racks with are covered with burnt chicken residue. 7. Clean (2) Conventional ovens used for the baked and bbq chicken and all racks 8. Clean the flat grill and the regular grill 9. Drain (3) fryers, filter (3) fryers, Clean (3) fryers Put (3) fryers back together 10. Scan out all food that is out of date by 8pm 11. If using chicken for next day salad pull breast meat off and place in chiller 12. Temperature logs done every (2) hours 13. Do all dishes in backroom, clean steam table clean all glass in steam table 14. wwash and sanitize 5 stainless steel table tops 15. Shine all cabinet doors with cleaner 16. Clean up after the morning shift, because they never do 17. Clean fryer baskets clean rotisserie wheels (2) clean rotisserie drain pans then put them back together 18. put away orders 19. sweep and mop
I am not even exaggerating here, I have probably forget some tasks believe it or not They want me to do all that but won't give me full time pay status ??
Are they crazy??
I don't think so, just greedy, all of my managers drive expensive sports cars, now i see how, the money i should be making is going into their pockets !
Does not seem unreasonable to me. But if you trhink that is bad then look at these requirements for the market , at 488. and realize that this is a market that is to have an average of 220 hours a week but run on 194 a week because the store manager does not want to use over time. ========================================================
6-2 shift responsibilities
1# Start the day with a whole count.
2# Fine the items (if in stock) and fill the wholes and specials
3# condition lunchmeat and all frozen doors. 16 doors of frozen food.
4# Pull all out of dates from Seafood thru Chicken
5# Recheck and pull all items that needs reduced and take to reduced section. reduce dips
And marinated items 5 days out.
6# Fill grinds and sausage. Mark all items in upper right hand corner with dating gun.
7# Fill pork and any weightless that is needed to fill holes.
8# Fill chicken
9# Assemble saws and all processing machines and grinder.
10# Work out any meat in the back on racks.
11# Scan production sheets and prepare list for first cut.
12# Do first cut and have on line to wrap.
13# log in all new seafood, rotate and place open date on all packages.
14# Work lunchmeat backstalk.
15# Break truck (lunchmeat, chicken and precut and grind)
16# Work new stock, date check and reduce 10 days out.
17# do date checks from any and all short date alerts
_________________ _______________________________
9 to 5 or 10 to 6
18# Wrap first cut, work out.
19# Inventory and prepare for second cut.
20# Inventory coolers, prepare and do all ordering for mornings.
Red meat 09 (tues,thurs,sat,sun) Seafood 60 (Mon, wed Thu am & PM)
Frozen 58 & 20 (mon,wed,sat PM).
21# Grind trimmings and wrap (clean grinder)
22# Tray up fish, wrap and place in case.
23# Do all of second cut
24# Wrap second cut and work into counter.
25# Grind all trimmings and log in. (clean grinder)
26# Break down truck and place in proper area.
27# Move all grinds, chicken and precut to small cooler.
28# Inventory, prepare and cut 3rd cut.
29# Wrap third cut.
30# Grind any grind needed
31# Grind all trimmings (Clean grinder)
32# Order supplies and trays (sat,mon,thur,fri,sat) PM
33# Cut any pork needed to fill counter
34# Season any and all chicken that needs seasoned, tray up more fish as needed.
35# Remove all empty boxes as worked or before shift ends.
That doesn't sound unreasonable...do you know how many customers come through there...and all the food that is made has to be weighed and packaged, and that is for one persons eight hour shift...
read your contract mine says if you work an average of 38 hours a week for 16 consecutive weeks you become full time. excluding the months of july and august. so keep your paystubs and keep track of hours worked. and work all the overtime you can to get your average up in case they cut your hours at some point
our contract states that you must average(Not scheduled) 35 hours a week for 12 weeks to become full time. You then must average 28 hours a week, after that, to maintain full time rates and benefits. Article 9 section 11. local540 meat in Dallas
this is what happens when you have people rushing to get the task done without safety in mine . Someone die in the deli when a fryer with hot oil fell on them last month when trying to clean it that was press for time . And two months ago someone got kill when using the power lift to bring down two palets of water when they fell on her . so be careful , every works at a different pase even managers ....
I agree I work in the Deli/bakery as well. They never have enough people and the hours are never the same. A couple of week ago I was getting 40 hours, this week 30, next only 24. In our store we are supposed to be open untill 9 but the bakery people are always scheduled to leave way earlier and the deli people end up having to wait on our customers plus theirs and it is so annoying the managers treat everyone like crap and have no respect for anyone. It's like they think they are so much better than everyone else
I work grocery,lately they love to keep piling on more crap to do,then find a reason to gripe when it doesn't all get done.
They also don't seem to understand how to schedule vacations,or that people have lives outside of the store,but I'm sure most of you already know that.
when it comes to vacations, it should be on a seniority basis. If not then check your contract and call the union. If you set your vacation in plenty of time and getting bumped by someone of lesser seniority, then you have a complaint. Waite until late and expect to go before someone with more seniority, then you do not go,
Seniority wasn't an issue. Grocery manager took a week before me,a full timer(i'm part time) is taking next week.
I still got my vacation,but the store manager forgot to put it on there for me.Apparently he didn't bother to look at the paper where we all put down which week we wanted to take our vacations. I left a note reminding them to change it after seeing the schedule,and they threatened to schedule me to work this week if my backstock was not stacked correctly. As for that,I had one day off,and one day where we didn't work it because the truck was priority. They scheduled me and a full timer in to work a 900 piece grocery truck at 6pm,while six people were scheduled in at 11pm to work a 850 piece peyton truck.
I fixed my backstock though,as I would've anyway,I don't like pushing a cart where it might have stuff falling off,but if they were going to try and deny me a vacation,I would've taken it whether or not they liked it.
Again I cannot speak about your contract , only about mine and local 540, in Dallas. With us , we submit our requests and it goes by our seniority, part timers and full timers alike. It is seniority first. I have run across it a few times and a call to our local union had corrected it before it was posted and into effect. If you let it go and let management get away with it then you /we all loose at the store level. I try to enforce our contract and it has put me in the **** list a time or two but it is worth it.
This is every Depts issues do more with less for less. so one sold kroger a key retailing and elms idea that is surposed to work smarter not harder lol. Well all I can say is the paperwork alone created by the key retailing is a joke. Not to mention the fire hazard to store it all. and elms measuring everything down to the seconded of how long things take to do. Need to meet some of our Customers not actors. Then you have an ad that has so much fine print and jumpin through hoops that the customers yell at you all day long and we're supposed to find away to continue to smile....... Reality is these programs are not effective to support moral and great customer service and I personall am tired of the decline in our service to customers. It s beyond our control but we are the ones on the front lines dealing with it. need meds just to deal with it all. from changing rules every second to customers to the drama employees. So one must do something higher up to correct the problems facing the employees and customers everyday. I love the job I do just tired of the politics and drama. What ever happened to teamwork and respect. honest days pay for a honest days work. Been with Kroger 20 plus years have watched the decline wish to return to the days of friendly customer service and enjoyment of going to work again.
here is the problem I have and a few others that I know of in the meat department. Been thru elms training and elms gives you enough hours and it is to force out hours for items added out to you. Problem is that the markets are all under staffed and management dose not want to pay the over time to fully staff elms. My market works about 20 hours a week less than ELMS calls for because they do not want to pay the over time. ELms does not recognize any difference between regular time and over time. Only the amount of time it takes to do the Job. A lot of it will depend on the store manager you have. Problem #2 it that it does not give you any time to train new hires. These are two issues that I hope gets addressed in our contract talks that are to be coming up soon. Kroger and the local both dropped the ball on the one issue. Three months after our last contact was signed they was to both set down and work out a comprehensive training program for all new hires. It never happened. Have to wonder what would happen if one was to be able to file a grievance or complaint against both parties to get some training program started.
It goes by seniority at the store,but again,nobody was "competing" with me for that week. They also tried to screw me out of my day off at the beginning of this week,I was out of town for something,had it planned for months now,saw the schedule Friday,left anyway. Called in Sunday night. When you're 400 miles from home and just starting to make your way back when you're "supposed" to be in for work,they really can't force you in. I did put a request in for that day too,weeks in advance again,only to have it overlooked,again.
Every contract is different per region. Zone 1 has a terrible contract. Upto 38hrs for PT.You have to work 38 on an average over a 12 week period to get classified as FT.So around the 10th-12th week you get rolled back in hours to keep from getting it. SO why in the hell would anybody hire a FT if they can work PT's 38 hours.
Kroger wants all their stores to go by some funky not working KeyRetail plan but all stores ARE NOT the same. And they sure don't have the same union contracts. PT's are disposable and cheap.Often treated like crap and are expected to outperform FT. for a much less rate. Its KroMart.
I love the way they cut your throat then ask you to do them a favor and stay over the next week.
"Every contract is different per region. Zone 1 has a terrible contract. Upto 38hrs for PT.You have to work 38 on an average over a 12 week period to get classified as FT.So around the 10th-12th week you get rolled back in hours to keep from getting it." Is that schedualed hours or worked hours? If we got someone that is worth anything then we help them find the hours by finding another store to give them some hours. They tried ( last contract to want us to go by scheduled hours and not worked hours but we rejected that. "SO why in the hell would anybody hire a FT if they can work PT's 38 hours." It all comes down to the cost of the benifits for the employees. If they are not full time then the company cost of the benifits is lower because they doo not have to cover them until a later time and less coverage.
"Kroger wants all their stores to go by some funky not working KeyRetail plan but all stores ARE NOT the same. And they sure don't have the same union contracts. " Key retailing can and will work but it has to have the support of the ELMs hours. If you get the full compliment of ELMS hours then it is not a problem. But if management does not want you to have the hours because of over time, then you can not function , under rey retailing the way they want ti to be.
PT's are disposable and cheap.Often treated like crap and are expected to outperform FT. for a much less rate. Its KroMart.
Not just that but anyone they hire in, they do not want to take the time to properly train an indivigual and then expect them to do the same work as an experianced person. They look at it as a body and hours and not the experiance vs lack of and training.
I love the way they cut your throat then ask you to do them a favor and stay over the next week.
Anonymous wrote:
Every contract is different per region. Zone 1 has a terrible contract. Upto 38hrs for PT.You have to work 38 on an average over a 12 week period to get classified as FT.So around the 10th-12th week you get rolled back in hours to keep from getting it. SO why in the hell would anybody hire a FT if they can work PT's 38 hours.
Kroger wants all their stores to go by some funky not working KeyRetail plan but all stores ARE NOT the same. And they sure don't have the same union contracts. PT's are disposable and cheap.Often treated like crap and are expected to outperform FT. for a much less rate. Its KroMart.
I love the way they cut your throat then ask you to do them a favor and stay over the next week.
"Key retailing can and will work but it has to have the support of the ELMs hours. If you get the full compliment of ELMS hours then it is not a problem. But if management does not want you to have the hours because of over time, then you can not function , under rey retailing the way they want ti to be."
Check with some of the stores. The calculations for the ELMS is phucked. Alot of stores are reporting the equation isn't right. Key Retail is just a renamed old method. 20 years ago., everything had a place and a place for everything. Thats been going on for ages, Kroger just gave it a name.
i always get that bull**** about elms, i do back up pos and my store director has a **** fit if i need more hours helping out the pos lead, but we have had two bad audits back to back, and she still wont kick with the hours and the store director has the balls to lie to the auditor and say she does give hours when they are needed. so the audits will continue to go back until the proper amount of hours are needed why dont they pull their heads out of there asses and give some hours up, dont they want there prices correct, thats where customers are looking at nowadays.
Here is my bottom line for now. Elms was preached as the gospel. When I and other department heads tried to get the hours we need, the store director will not give them up because of over time. Now the one in charge of Human Reasours for the SWKMA told me and the union that ELMS is not a guidline and is only a suggestion for store managewrs to use if they feel they need to. Our store director has written our meat schedual for the last month and we have been short handed for 6 months before that. We have two untrained bodies ( Not people but bodies) that he hired. He feels that you can plug anyone into any shift and if they have defined duties then the market will run great. We have not been able to clean cases in almost two months and have had days where orders are missed and our only cutter is the closer. Was asked when I will get the market under control and cleaned by the zone manager. I told him when I write the scheduals and have the flexability to put the right people in the right spot then it will get done. Other than that he can talk to the stare management team.
I AM A UNION STEWARD , IF YOU WORK 10 CONSECUTIVE WEEKS OF AT LEAST 36 HOURS YOU ARE FULL TIME,,,, CONTACT YOU UNION STEWARD FOR HELP,,, IF THEY GIVE ANY CLERK WITH LESS SENIORITY MORE HOURS THAN YOU , YOU CAN CLAM THERE HOURS
What if you are working at a store where one of the Union Stewarts is sleeping an employee. Has been there for 20+ years, and you are a new hire. The same girl he is sleeping with previously made inappropriate comments to you, and although you didn't reciprocate, he is an insanely jealous, insecure, possessive psychopath, that sits outside in the parking lot while she is on her break, checks the schedule to make sure you aren't working together, glares across the store at you, the female in question continues to whine to you about this situation that she put herself in, and you have done everything to stay away from BOTH of them as you only had to deal with that craziness during your training period as you were supposed to be an overnight employee, only to be put back on days because someone with seniority decided they wanted overnights (even though that is the position you were specifically hired for) AND although you hadn't previously complained to management about the ordeal because ONE the female in question is dating a Union Stewart and TWO she actually made a comment "isn't it funny that even though I'm the one making these comments to you, I can complain to management that you are harassing me and you will be the one that gets fired because I'm a girl" You just tried to do your job and avoid the whole thing, when it finally became apparent something was going to have to be said... exactly what you thought would happen did. The two managers who you had to deal with, rolled their eyes, snickered back and forth between each other, said YOU were obsessed with the person who was making YOU uncomfortable.
Oh and while I'm at it... How can Krogers force employees that are getting paid pennies over minimum wage to be in a union and pay union dues. I always thought that anyone in a union had to be paid union wages.
