Training Plans

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Host Training Plan

The Natural Grocery Company

Name Pierre Jones Email [email protected]
    Steward(s) Selected Morales Falcón –  –
Training Start Date September 1, 2022 Training End Date August 31, 2023
Steward Training Hours per Week 40  
Compensation (Stipend or Wage) Yes If Yes, how much/how often? $17/hour
 
Non-Monetary Compensation and Estimated Value $4000 – total est. for Health Insurance & Housing subsidy
Name of your Workers’ Compensation Carrier Republic Indemnity
Will your Workers’ Compensation policy cover the Steward? No, but equivalent coverage
Number of Employees at training location 160
Number of Interns/Trainees/Apprentices at training location 2
Annual Revenue $10 Million to $25 Million
 

[Phase 1]

Phase Name Orientation and First Phase of Training
Start Date of Phase September 1, 2022 End Date of Phase September 30, 2022
Primary Supervisor during this phase Pierre Jones Supervisor Title Produce Manager
Email [email protected] Phone Number 5105265150
 
1. Describe the Trainee/Steward’s role for this phase

Trainee will learn organic produce sales, marketing, distribution, and purchasing with opportunities for advanced training in sustainable supply chain management.

2. Specific goals and objectives for this phase

1. Familiarization with our product line and with how it is organized and placed on display 2. Safe, confident navigation of the working environment. 3. Produce display techniques.   4. Produce receiving procedures.5. Handling and care of refrigerated and non­refrigerated, wet and dry items.6. Ripening/conditioning fruits for display.7. Banana handling techniques. 8. Seasons of product and availability and how it relates to quality and pricing. 

3. Primary Supervisor’s qualifications

Under the direct supervision of the produce buyer and manager and the general supervision of the store manager and supervisors.

4. What plans are in place for the Trainee/Steward to participate in cultural activities while in the United States?

Steward will be invited to periodic community events such concerts, festivals, social gatherings, family meals.

5. Specific knowledge, skills, or techniques to be learned during this phase?

Produce display techniques ­ how things are displayed and why. Cold vs dry tables. Big displays vs small ones. Location of displays within department    Produce receiving procedures ­ what to look for when a case is received. Where to put cases after receiving and why    Handling and care of refrigerated and non­refrigerated, wet and dry items ­ as we have multiple areas to store items, will learn where and why we put items in certain areas.

6. How specifically will this knowledge, skills, or techniques be taught? Include methodology of training and chronology/syllabus.

1) Trainee will read training guide and manager will explain it   2) Manager will assign a task and show how task is completed  3) trainee will perform task with manager present   4) manager will assign additional tasks and will review work after completion and give
feedback   5) Repeat steps 2­4 with each additional area of training

7. How will the Trainee/Steward’s acquisition of new skills and competencies be measured?

Informal verbal evaluations after each task is learned or as necessary to meet performance expectations. Formal written at six months and one year if applicable.

8. Additional Phase Remarks (optional)
 

[Phase 2]

Phase Name Performance opening to closing
Start Date of Phase September 30, 2022 End Date of Phase December 31, 2022
Primary Supervisor during this phase Pierre Jones Supervisor Title Produce Manager
Email [email protected] Phone Number 5105265150
 
1. Describe the Trainee/Steward’s role for this phase

Trainee will learn organic produce sales, marketing, distribution, and purchasing with opportunities for advanced training in sustainable supply chain management.

2. Specific goals and objectives for this phase

5th week­ trained on closing procedures ­w/ written and verbal instructions of what to do, when to do it and why we do it the way we do it

3. Primary Supervisor’s qualifications

Under the direct supervision of the produce buyer and manager and the general supervision of the store manager and supervisors

4. What plans are in place for the Trainee/Steward to participate in cultural activities while in the United States?

Steward will be invited to periodic community events such concerts, festivals, social gatherings, family meals.

5. Specific knowledge, skills, or techniques to be learned during this phase?

Continued training of displays as well as closing department without supervision. Start learning how to open department at 5 am. and what is different about opening vs closing

6. How specifically will this knowledge, skills, or techniques be taught? Include methodology of training and chronology/syllabus.

5th week ­ trained on closing procedures ­ written and verbal instructions of what to do, when to do it and why we do it the way we do it

7. How will the Trainee/Steward’s acquisition of new skills and competencies be measured?

Informal verbal evaluations after each task is learned or as necessary to meet performance expectations. Formal written at six months and one year if applicable.

8. Additional Phase Remarks (optional)
 

[Phase 3]

Phase Name  Advanced
Start Date of Phase December 31, 2022 End Date of Phase July 31, 2023
Primary Supervisor during this phase Pierre Jones Supervisor Title Produce Manager
Email [email protected] Phone Number 5105265150
 
1. Describe the Trainee/Steward’s role for this phase

Trainee will receive advanced training related to sustainable supply chain management and how to run a successful organic retail business.

2. Specific goals and objectives for this phase

To train on functions that encompass the complete retail produce cycle.

3. Primary Supervisor’s qualifications

Under the direct supervision of the produce buyer and manager and the general supervision of the store manager and supervisors.

4. What plans are in place for the Trainee/Steward to participate in cultural activities while in the United States?

Steward will be invited to periodic community events such concerts, festivals, social gatherings, family meals.

5. Specific knowledge, skills, or techniques to be learned during this phase?

Skills : 1. Inventory control 2. Merchandising 3. Pricing 4. Purchasing. Tasks : 1. Count and record backstock fruit cooler, vegetable cooler, and non­refrigerated. Count and record pertinent item quantities from retail sales displays. 2. Choices of how to feature and display produce items to stimulate demand. 3. Learn calculations of mark­up and margin. Thought process to choose pricing for balance of movement, competitiveness and profitability. 4. Ordering produce ­ selecting what items to buy, how much (and why). (Simulation only)

6. How specifically will this knowledge, skills, or techniques be taught? Include methodology of training and chronology/syllabus.

Not specifically scheduled, but possible beginning 6 months into internship.  fall ­ yams, winter squash, pears and holiday fruit   winter ­ citrus and apples and more produce from other counties.  

7. How will the Trainee/Steward’s acquisition of new skills and competencies be measured?

Informal verbal evaluations after each task is learned or as necessary to meet performance expectations. Formal written at six months and one year if applicable.

8. Additional Phase Remarks (optional)