Word is all fresh associates will have to take training and pass an assessment to stay in fresh. Rotisserie transitioning back to meat department. In a high volume club can anyone actually cook enough of them things? Everyday they sell out and people still waiting wanting more
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TT says---"Meat dept is so easy", I've never worked meat, but I don't think meat is so easy. The cases of product they have to breakdown are very heavy. They work in the cold all day, knives & saws are extremely dangerous, & cutting meat is a skill. They have to be aware at all times & not cross contaminate.
Now, I've met some meat leads that don't even know how to cut meat. They just make sure everyone else does the work. IF the lead is one of those, I'd agree, they have it easy.
Uhhh let's hope so meat lead starts at $25/hr. The guy at my club is making almost $28/hr!!! Meat dept is so easy. Dude has it made and it's not fair
Rotisserie chickens is now under meat department club ordering and FST. My meat team lead is on a 2 week vacation. She is going to sh-t her pants when she gets back. LoL
That's the deal. If we have been in the fresh areas for several years, then we are the few. Everyone else is new. They want them trained their way, WHICH HAS NOTHING TO DO WITH REALITY. We are the targets to get gone.
If we have been in the fresh areas for several years and been taking the test several times, we should not have to keep taking the test. They should be giving us a review and raising our caps because we’re not getting anything more out of this.
Such Bull$hit. What a Fckin joke. If it ain't broke, fix it anyway. It's a revolving door already. There will be a bunch of cart guys running fresh departments in no time. Hours, and hours, and hours of meetings of Six figure suits, and no other ideas were considered. Just nit-picking. Ya, nit-picking is the answer. Well done Jagoffs.
true. vine will conduct classes for every associate & each fresh dept. associates will only have to attend the class for the dept they're coded in. classes with run from 8-4:30 and an assessment with be given at the conclusion.
each time vine or market manager walks an area after the class, the departments must be meet standards. in other words, they better be perfect. whether saturday or wednesday, whether staffed or not. the associate(s) on duty will be held accountable.
They should be trained especially how long pallets from freezer and cooler are left out. Not hours !
Years ago the fresh depts. had to go out of the store to take an all day meetings going over every little thing from temps. in coolers, meat ,freezers . You name it they asked you on a test at the end of the class and you had to pass. We did that for about 10 years in a row then they stopped it. Just part of the job.