Cashiers make up the largest occupation in grocery stores, accounting for about one-third of all workers (table 1). They scan the items being purchased by customers, total the amount due, accept payment, make change, fill out charge forms, and produce a cash register receipt that shows the quantity and price of the items. In most supermarkets, the cashier passes the universal product code on the item's label across a computer scanner that identifies the item and its price, which is automatically relayed to the cash register. In some grocery stores, customers themselves scan and bag their purchases, and pay using an automatic payment terminal, a system known as self-checkout. Cashiers verify that the items have been paid for before the customer leaves. In other grocery stores, the cashier reads a hand-stamped price on the item and keys that price directly into the cash register. Cashiers then place items in bags for customers; accept cash, personal check, credit card, or electronic debit card payments; and make change. When cashiers are not needed to check out customers, they sometimes assist other workers.

Stock clerks and order fillers are the second largest occupation in grocery stores, accounting for 17 percent of workers. They fill the shelves with merchandise and arrange displays to attract customers. In stores without computer scanning equipment, stock clerks and order fillers may have to manually mark prices on individual items and count stock for inventory control.
 

Many office clerical workers—such as secretaries and administrative assistants; general office clerks;and bookkeeping, accounting, and auditing clerks—prepare and maintain the records necessary to keep grocery stores running smoothly.

Butchers and other meat, poultry, and fish processing workers prepare meat, poultry, and fish for purchase by cutting up and trimming carcasses and large sections into smaller pieces, which they package, weigh, price, and place on display. They also prepare ground meat from other cuts and fill customers' special orders. These workers also may prepare ready-to-heat foods by filleting or cutting meat, poultry, or fish into bite-sized pieces, preparing and adding vegetables, or applying sauces or breading. Butchers and other meat, poultry, and fish processing workers often work from a central facility, from which smaller packages are sent to area stores.

Some specialty workers prepare food for sale in the grocery store and work in kitchens that may not be located in the store. Bakers produce breads, rolls, cakes, cookies, and other baked goods. Chefs and head cooks direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Some plan and price menu items, order supplies, and keep records and accounts. Cooks and food preparation workers make salads—such as coleslaw or potato, macaroni, or chicken salad—and other entrees, and prepare ready-to-heat foods—such as burritos, marinated chicken breasts, or chicken stir-fry—for sale in the delicatessen or in the gourmet food or meat department. Other food preparation workers arrange party platters or prepare various vegetables and fruits that are sold at the salad bar.

Demonstrators and product promoters may offer samples of various products to entice customers to purchase them.

In supermarkets that serve food and beverages for consumption on the premises, food and beverage serving workers take orders and serve customers at counters. They may prepare short-order items, such as salads or sandwiches, to be taken out and consumed elsewhere. Building cleaning workers keep the stores clean and orderly.

In the warehouses and stockrooms of large supermarkets, hand laborers and freight, stock, and material movers move stock and goods in storage and deliver them to the sales floor; they also help load and unload delivery trucks. Hand packers and packagers, also known as courtesy clerks or baggers, perform a variety of simple tasks, such as bagging groceries, loading parcels in customers' cars, and returning unpurchased merchandise from the checkout counter to shelves.

First-line managers of retail sales workers supervise mostly entry-level employees at the grocery, produce, meat, and other specialty departments. These managers train employees and schedule their hours; oversee ordering, inspection, pricing, and inventory of goods; monitor sales activity; and make reports to store managers. General and operations managers are responsible for the efficient and profitable operation of grocery stores. Working through their department managers, general and operations managers may set store policy, hire and train employees, develop merchandising plans, maintain good customer and community relations, address customer complaints, and monitor the store's profits or losses.

Purchasing managers plan and direct the task of purchasing goods for resale to consumers. Purchasing managers must thoroughly understand grocery store foods, other items, and each store's customers. They must select the best suppliers and maintain good relationships with them. Purchasing managers evaluate their store's sales reports to determine what products are in demand and plan purchases according to their budget.

Because of the expansion of the industry to meet the consumers' desire for "one-stop shopping," grocery stores have begun to employ an array of workers to help meet that need. For example, marketing and sales managers forecast sales and develop a marketing plan based on demographic trends, sales data, community needs, and consumer feedback. Pharmacists fill customers' drug prescriptions and advise them on over-the-counter medicines. Inspectors, testers, sorters, samplers, and weighers assess whether products and facilities meet quality, health, and safety standards. Human resources, training, and labor relations specialists are responsible for making sure that employees maintain and, if necessary, improve their skill levels.