1. What do you typically do within each mentioned department ? ( produce, natural foods, bakery) <--- I do understand this varies from store to store but i would like a more detailed explanation on "what" you exactly do based on personal experience
2. Do anyone of these departments utilize handheld (rf scan guns)?
Any additional information would help. I have read the duty list on the kroger website however i do feel that they are leaving a lot more out than what's posted.
All of them use the RF. Bakery probably uses it most considering how many marked down cookies and cakes I've seen. However i could be wrong since produce probably has to scan out a lot of rotten items. Easiest job of these 3 seems to be bakery, while produce is the hardest.
Bakery is constantly ridden to death by management for service.
In produce you have to lift heavy-ass boxes and rotate like you have a PhD in it.
Nutrition has their own problems. There's usually anywhere from 2 to 5 peopl working nutrition, so one call-in could **** up everything.
Try day grocery or gm if you can. It's basically just filling holes, running a register, and making a bale from time to time.
There's a lot of rotation in bakery as well obviously. There's a lot of production. Every day you bake bread, pies, breakfast items, cookies, etc. There's a lot of RF usage with the markdowns as well as doing CAP every day.
I wouldn't say bakery is "Easy". Not that I'm saying Produce is, i've never worked it. But working in the bakery is much more than "just making cakes all day".
There's a lot of rotation in bakery as well obviously. There's a lot of production. Every day you bake bread, pies, breakfast items, cookies, etc. There's a lot of RF usage with the markdowns as well as doing CAP every day.
I wouldn't say bakery is "Easy". Not that I'm saying Produce is, i've never worked it. But working in the bakery is much more than "just making cakes all day".
I hate CAP with a passion. It's a complete waste of time. It may be fine for somebody who's new, but I've been in the bakery for over 20 years. I can pretty much look at the shelves and tell how much we need to bake. Whenever someting is on sale, it takes CAP two weeks or more to adjust the numbers when the item goes on sale. Then, it takes two more weeks to adjust the numbers when the item goes off sale. It will say bake 10 of something one day and zero the next. The following day it will say 10 again. Why not just do five each day?
I actually don't mind CAP anymore but i do hate how it doesn't get that items are on sale for a long time. After Sourdough Squares went off sale, it said to bake 10 a day for at least 3 weeks.
There's some moderate lifting in produce, mainly when stacking down trucks and loading carts for stocking.
You will get wet.
Some wimps freak out about putting their fingers through the occasional rotten potato or encountering the rare animal stowaway.
You'll probably have to deal with some sanctimonious organic food yuppies. Entertaining, if you play it right.
The main challenge is keeping everything fresh. Ridiculously fresh. Clear spring morning at the dawn of creation fresh. But it will never be fresh enough. Ninety-five percent of first world entitlement cases have ludicrous expectations regarding the condition (and price) of out of season produce plucked by third world peasants and shipped halfway around the globe.
