asset protection associate

store manager

cashier/clerk

assistant store manager

delivery driver

Stop and Shop Supermarket

Soaking wet & freezing cold, pathetic pay, this is the job for you!


They never, ever convert part timers to full time positions. Say its possible, NEVER do it. 

Part time hours are insane random. No clue one week to the next. 

Ideal job if you like brain dead repetition. ("OCD" repetitive...)

Closing the department = using an old squeegee and a garden hose in the freezing cold.  Hope you love cleaning up blood & guts from floors, tables, machines while soaking wet and freezing cold. You will be hit with water/chemicals from the hose connections soaking you.

You are the butchers maid! Rarely are you treated with respect or dignity. They make the nasty mess, you get to clean it all up for them. Think nasty teenagers with big knives will give you the basic idea?

Restock, block & rotate all the product shelves on the sales floor. Typically full timers fail to do it and leave it as your problem. Real supermarkets use cleaning crews so you can focus on your real job, the customers, stocking. Not the Ahold corporation. You clean, and clean, and stock, and wait on customers, answer questions, AND... 

Disassemble then clean and sanitize meat grinder, meat tenderizer, two band saws. Clean and sanitize the sinks, tables, floors, walls, ceilings, and drains. Likewise for the butchers knives, scrapers. If you don't clean the drains of the debris the butchers put in them daily, they overflow. Huge mess.

The MANDATORY chemicals required to perform the job rarely are in the department IF available in the store at all. Extremely likely you must scrounge/steal from other departments to find what you require to do the job cleaning. Frequently it does not exist.... soap, whitener must be there, too often literally is not.

Boxes usually are just piled all over everywhere. You must pile them onto the boats (big rolling carts for heavy transport) Good luck finding boats quickly/easily, You must gather 2-4 boats (minimum) of cardboard daily from all over the meat room/cooler. The full timers always leave them all over the room. Take them to the compactor on the other side of the building, and hopefully crush them. Compacting wastes a loooong time.

You must cut nasty greenish-grey rancid meat out of its packaging. Rarely there are just a few pieces. Typically there are multiple highboys (carts with 12 trays) jammed with nasty & bad smelling stuff. Put the nasty-old into 55 gal trash cans, and that packaging in the trash.

Collect and pile bags of garbage onto a boat and take them to the trash compactor. Must wait for a manager to call for trash removal. If they do not you're stuck with it. You get yelled at for a manager's failure. 

Fill in for whoever is on the seafood counter when they get their break/lunch. You have to do both your job and theirs too for either 15 or 30 minutes. Forced to do both jobs at the same time, trying to get done ON TIME  be prepared for customer temper tantrums If customers wait even a micro second in Sparta NJ, you get customer temper tantrums often.

====
Oh and do it ALL the above within 4 hours time frame or else. 

Management is openly demeaning, usually hostile and always condescending towards part timers. Example, your shift is over. A customer wants service as you head towards the time clock. You take care of them. Always expect hostility from managers and you will never get surprised by its severity or length. 

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Day shifts = simple stocking, labeling, going into and out of the freezers, breaking down multiple heavy pallets and stocking product in correct locations. Expect being unable to feel your fingers for long and multiple periods during most shifts. Not kidding. 

All shifts are a minimum of four hours, never less. 


Great as a very first job, horrible for anyone else.

I worked for Stop & Shop for 5 years. 
I did different things in the store from working the service desk, being a cashier, self check-out & being a bakeshop clerk.

Working in the front-end at the register you have to meet & greet customers at the front of your registers. When you're checking them out ask them if they have their store card, tally up their order, bag their items & tell them to have a nice day. 

At the service desk you have to do lotto, western union & handle returns/exchanges. Even though the desk can get extremely busy they would rarely put two people behind the desk, but would complain about the lines being long. They would emphasize accuracy and how you should focus on one customer at a time but then would say be faster/quicker. Even if you were going at a speedy rate. (More times than I can count I got told by customers how quick and efficient I was handling transactions. Yet my supervisors wanted faster without giving me the proper tools I needed, like a helping hand when it got really busy.) Most CDH's refused to come behind the service desk to help. A lot were ill-equipped to do so anyways. They refused to try to get anyone to learn the desk, even people who showed interest in doing so. 

There wasn't a lot of opportunity to grow. It didn't matter how much effort or time that was put in. If you're an earnest hard worker and showed interest in moving up they wouldn't let you. They barely acknowledged effort. 

I worked in the bakery department as a clerk. I started out doing what we call panning, which is just a simple way of saying prepping for the next day. I would pan the frozen rolls, bread & other items so that the person who came in the next morning would just have to bake-off. While being in the bakery I learned how to decorate cupcakes. I would frost cupcakes, making them look like flowers or sesame street characters, etc. I was told I was really good at it, I had a knack for decorating. I showed massive interest in learning how to decorate cakes. The bakeshop manager said she would teach me but it always got too busy, or there was never enough time. I spoke to perishable manager about it multiple times and he said he was glad I wanted to learn how to do cakes and he would put in the motions so I could learn how to do it. Weeks and then months passed and still it was the same thing. Empty promises of being taught how to decorate cakes just kept coming. Mind you, at the time we needed a Cake Decorator. The bakeshop manager was the only person who knew how to decorate at that time and she was overwhelmed with cake orders every week. Still they refused to harness my earnestly, my wanting to do/learn more.

The hardest part of the job was dealing with some of the people working there. It was kind of like being in high school, there was cliques. Also there was a lot of unnecessary drama there. There were a lot of people who did the bare minimum & others would have to pick up their slack. Don't get me wrong, not everyone there was like that. There were some hard-workers who were willing to fully invest themselves in their job. They would do the best job they could and were fantastic at it.

Most of the days my most enjoyable part of my day was my customers, believe it or not. There was a few who told jokes and made me feel like I was an actual person, not just someone to ring their groceries up. The most enjoyable part of my job was feeling like I was making a difference in the lives of my customers. That I was helping them, even if it was just showing them what aisle ketchup was in.

I started as a cashier, became a regular bagger, cleaned the microwave, refrigerator (including cleaning it out once a month), bagged groceries, did returns, helped customers find what they were looking for, cleaned the break room, ladies' and men's locker rooms, café, bathrooms.  I took it upon myself to wash the floors in the previous listed rooms.  I also washed the walls from ceiling to floor in the break room.  I vacuumed the entryways.  Made sure lists of supplies to be ordered were given to the Customer Service Department Head.  I set up a system of having a bucket next to the wastebasket where any liquids were to be dumped so they would not leak onto the floor from the trash bags.  I put dates on sticky notes and then threw everything with a date out of the refrigerator and made sure it was washed regularly.  I cleaned the microwave.  When I first started cleaning, the soap dishes, baby changing tables, sinks, and toilets were filthly.  I actually used a putty knive to remove the built up soap scum.  Never let them get that way again.  Made sure bathrooms always had toilet paper in them.  

When I worked in an office, I was always keeping my eyes open.  When I found the person responsible for mailing acknowldgements was behind, I jumped in to help.  I made sure I had enough help to get out mailings on time.  I not only worked with my boss creating the literature of our products, but I also made sure we always had appropriate inventory available.  I made sure that we always had office supplies.  I created very basic manuals for word processing and PageMaker editing and Excel Spreadsheets.  When I was away on vacation or if I were sick, anyone knew where to find my files and could do simple editing without actually knowing the programs.

I set up many systems for filing that made it easier to track various documents, etc.  I was most proud of my Patent Recap.  It had the date the patent was applied for, when it was issued, when the assignment came through, when fees were due, when it expired.  I made sure the patent name which was always sort of generic along with the Company's sales name of that item.  

I have experience in large companies, small one girl companies, and medium companies.  I have experience in several different fields.  

I have always been successful at anything that I took on.  I can learn how to use any type of office machine.  Eventually I even know how to troubleshoot them and sometimes get them to work when no one else can.

Purchasing, filing, typing, rusty shorthand (haven't had to use much since the early 1970s.

I have researched and presented the pluses and minuses of various office and telephone systems for my companies.  I was even asked to take care of Mr. Gundy's personal mail and checking accounts and bills when he wanted to out of the area for months at a time.

I started working when I was about nine years old.  Even before that I sometimes had to help clean out the hen pens or shovel snow in the yard in the winter, and it was my responsibility to grade anywhere from 5,000 eggs and up per day, being sure they were clean, weighed and boxed properly for shipping.  So I have a good work ethic refined since I was a very little girl.

Thank you for reading this and I look forward to being able to talk with you in person to discuss any position you may have that would fit well with my skills.

Jackie Johnston

I worked at the bakery in my local Stop and Shop as a summer job. I imagined it to be decorating cakes and making baked goods but that was far from my reality.
I was generally stuck with the evening shifts because I was the youngest and newest team member. I'd have to work alone from 4-8 pm on school nights (until the summer, as I was still in high school during some of the time I worked here) and 3-8 on weekends. 
First was pan out, which was a multiple step process that took up my entire shift. Step one was hauling huge trolleys of boxes full of frozen baked goods from the freezer in the back of the store into the bakery at the front. This was not the problem unless the trolleys were trapped inside other trolleys and the freezer was so packed I could not get them out, or if they were overstocked. The problem was what came next (basically the process).
This involved looking at a chart, laying out trays of each item on said chart, and putting the trays onto a rack. This took forever and was very tedious because it had to be done in a specific order. If there was a miscount and you put too few into the fridge, the store would run out the next day. If you used too many, there would not be enough for the next evening's pan out. The number of items to pan out would change every day so you could not just memorize one number and be ok. sometimes the number was for trays, and other times it was for individual items. Basically all baked goods except for packaged items and cakes come from pan out. This includes donuts, bread items, croissants, pastries, etc. As stated before, pan out literally took my entire shift to complete. Sometimes the boxes were stacked over 6 feet off the ground and very heavy. I am 5 feet tall and have no upper body strength, so I would sometimes drop boxes on my feet and on the floor. Any cracked or broken item could NOT be used in pan out.
I also had to serve customers during pan out which was the easiest part of working here. All that involved was boxing a cake or pastry from the front case and printing a label to hand to the customer so it could be rung up later.
At 4pm, I was also responsible for clean sweep, which involved running around the entire store with a scanner and scanning labels in all the aisles while checking for hazards in the aisles that needed to be cleaned up. This took up to 30 minutes and cut time into pan out and customer service. 
Because I was the only one who worked my shift, I was responsible for all three of these tasks (pan out, customer service, and clean sweep) and could not avoid any one of them. It was stressful to manage all three at the same time and I often was exhausted by the end of my shift.
The management was generally poor. I never saw the store managers, and the bakery manager never worked shifts with me. On one occasion I had to hunt down a store manager and she rolled her eyes and spoke rudely to me when I asked for help. Everyone who worked there seemed to be bored and lazy. There was trash all over the store and bunches of it stacked up in the back where the employees go to clock in. 

I wouldn't really recommend working in the bakery unless there is no other option. It was lonely, boring, and stressful, especially for a first job. Other areas of the store may be better, but I couldn't say I enjoyed working here.

I worked here for nearly 8 years. I started as a part-time Front End Associate and ended as a full-time Online Pickup Facilitator. And here’s a summary of my time here:

During my part-time tenure, I worked a variety of jobs for the front end. These included cashier, bagger, cart/bottle attendant, and porter. When I was still in college, things went pretty well. The job was relatively easy and low-stress, and management was easy to get along with most of the time. There were some times where I was scheduled outside my availability and I had to put my foot down, but those were pretty easy to resolve.

Our store had to deal with a bad manager after I graduated and things did go downhill a little. But a new manager transferred in in 2018 and turned the store around. And everything was good again (even during and after the strike) until her retirement at the end of 2019.

But things started to go downhill again when the pandemic struck in March of 2020. Just like any other location at this time, our store was being ransacked. And I had to put in 40+-hour work weeks 6 days a week despite still being part-time.

Fast-forward to late fall of 2020 where our new Online Pickup department opened. Here, I worked harder than I ever did anywhere else in the store. The job is physical. You can’t slack off either. You have to be fast. You have to be precise. And God help you if you make a single mistake on an order while shopping for multiple customers simultaneously, or you accidentally left something behind while delivering an order.

Then in late-spring of 2021, I was promoted to the full-time Online Pickup Facilitator position after the original worker stopped showing up. This came with a $2.10-per-hour increase in pay and health benefits. However, things did not get any better. Management got worse, and customers’ orders and staffing shortages got out of hand. I was expected to do everything for shopping and delivering to administrative work for the department to calling around to fill shifts when people called out or didn’t show up to begin with. Even if I took a moment to rest because there were no more orders to shop, management would still be on my case making me do other people’s work in other departments. They even repeatedly asked me to work overnight when storms were coming (I never took them up on that).

After just over 8 months of this chaos, I had enough and used my experience to find another job. This was also a part of massive turnover event that occurred at the beginning of 2022 where people were quitting left and right and nearly the entire management team was replaced. I just hope for the sake of those working at the store today, that the management team is better.

So if you take anything away from my tenure, it’s these three points:

1. Management can make or break a store.

2. Stop & Shop is a good place to work part-time if it’s your first or second job (or even a retirement job for that matter). It’s a union job and you still get dental and vision benefits even if you work part-time.

3. But as soon as you go full-time, Stop & Shop owns your soul. If you want to go full-time, my advice is to get in, get your experience, and find something better. That’s what I did.

Typically, a day working in produce extended to packing out product, breaking pallets down from a delivery and organizing them in the freezer, helping customers find things they were searching for, or taking out garbage and cardboard to compactors or rotting fruit to a dumpster.

Management is varied at best. While you might get a manager who knows what they're doing and gets everything constantly right, you could get them replaced with a new manager who has no idea what they're doing. Really, you go through managers like copy paper if you're unlucky - not that they're fired, just relocated for varying reasons. 

The workplace culture is incredibly relaxed despite how upper management probably thinks it is. People converse, joke, and generally hang out as they work - as long as they aren't being absolutely obnoxious and are doing there jobs well. This is good in the sense that most people aren't going to panic when things go wrong, but on the flip side it leaves younger workers completely uncaring for getting daily tasks done since theyre new to the work field. That happens with older workers sometimes too, and really there isn't much incentive for those uncaring workers to ever attempt to carry the load. On top of that, they aren't ever fired despite being absolutely abysmal at their jobs. So you meet great people, but a lot of those great people suck at their job despite it being more about physical strength and focus than thinking.

The job simply isn't hard unless you have immense physical pains or have no attention span at all. One thing to note for women is that if you don't exemplify your ability to do the physical part of the job (hauling heavy objects specifically) you will likely be denoted to cutting fruit. Depending on you, that might be good or bad, but it is of note since objects being carried range up to 70 pounds or 100+ if you don't like asking people for help and love back problems. So if you want to be on the floor and in the freezer you should make it clear that you can do it from the start so they don't screw/bless you with cutting fruit.

The hardest and most enjoyable parts of the job are taking out the rotting fruit to the trash and cutting food in the back, respectively. Either way neither is hard nor enjoyable to the extent that it matters to me particularly.

One other thing of note is that they absolutely will work with your school schedule, which makes this fantastic for students. 

In summary, it's definitely a decent and enjoyable job. You'll make good friends and despised annoyances along the way, You'll learn about how to properly clean product and keep a workplace sanitized, you'll interact with customers and actually not hate them since you aren't a cashier (shocking, I know), maybe you'll even climb the latter if you're dedicated. All in all, this is a great starting job for young folks, but I don't recommend working here for an extended amount of time if you're getting a degree. Mainly, progression is slow or non-existent, but the benefits (401k, Optical, etc) are decent for a job and amazing for a retail job.

I wouldn't wish my worst enemies to work here. Although the outward appearance of the store makes it seem inviting and attractive to customers, the working experience here is agonizingly unfair and extremely stressful. It makes you think to yourself, "what have I done to deserve such a fate to work here?"

The most egregious problem in the Stop and Shop here is the management. Not only is there no communication between any of the managers, but they seem to dispense vitriolic and unwarranted criticism if you make the slightest mistake (which is unfair, because I never received formal training or even tips for my current position). Furthermore they tend to gossip about the employees that they personally hate, which only goes to show how much faith they have in the people who slave away over 40 hours a week just so they can pay their bills. As a result, you get this irrational fear that they are looking to lay you off because they dislike you on a personal level, not because you're a lackadaisical worker.

To add insult to injury, the schedules they create are randomized every week. This in itself isn't a problem, as many retail chains do this. However, they can erroneously schedule you to work on days you specifically requested to be off, even if you notified them in advance. This results in you getting into a quagmire with managers who seem to have a hard time understanding that you have obligations outside of your job. Or they may just screw up and actually tell you that they knew you'd requested time off and someone covered you, but nobody tells you that.

They also, as far as I am concerned, do not teach you the basic assets of working there. For example, when I was hired, nobody gave me a badge to electronically punch in (I had to use an old-fashioned punch card) until payday, so when it was time to receive my first paycheck, management informed me that I wouldn't be getting it until next week. My assumption is that the other two managers assumed that one of them gave me a badge to use, however this wasn't the case.

The only benefit that I can argue is in this job is that you actually get paid for the work you perform. Other than that I would strongly recommend not working here, due to the stress and extreme amounts of frustration you experience while working and/or dealing with management.

As an Associate Customer Service Department Head, I oversee the front end department, from the cashiers, to cart attendants, to customer service. I've learned many things on the job such as preventing anti-money laundering and fraud, using the Veribalance system to 'sweep' cash from the registers and provide an over/short report from the ACE system, how to wire money through Western Union, exchange rates, the Dodd-Frank Act, and preparing a balance sheet for the NJ Lottery.

Some managers and most co-workers can be lackadaisical where they're more attentive to their phone than the actual work around them. Some managers are prima donnas where they're most interested in playing their lottery numbers or where they're going to order their dinner tonight than how to accomplish the tasks at hand, and when they 'work', they're on their phone, presumably not conversing about business related matters, and pretending block out the shelves or wander around.

The hardest part of the job is dealing with lazy co-workers that you have to constantly keep on top of them in order to accomplish anything, making me feel like a glorified babysitter. Even more unnerving is sometimes seeing some managers relaxing and chatting with co-workers while you're doing your job. These same managers would get on the good worker's case while barely and/or never reprimanding the inactive co-workers. Another irritating aspect is working with managers who believe that you're incompetent and question me in a condescending manner if I know how to perform my duties, while I know more about my job than they do. Some co-managers try to undermine me when inquiring for assistance, where if I explain to a customer about a certain policy and they keep disputing that they're allowed to do a certain action, the co-manager will come and explain to me the policy that I already know of instead of repeating to the customer what I said earlier and coming to my defense.

The most enjoyable part of the job is a upgrade to department manager position even though the pay is still the same as a regular associate, but I do receive more hours and responsibilities.

If I were to just give you an idea of what happens during a day, it would be deceiving if I gave the best or worst one. On average, you'll have at least one customer that won't exactly like what you're doing or think they know better or more than you, or think that by arguing loud enough they'll get whatever deal they wish to get out of a product. They're few and far between so it's usually just greeting people, ringing up their orders, and moving on with your responsibilities in between sales.On occasion you'll get some very nice customers that'll lift your day up, but it's not every customer. Some days are busier than others, but it's an easy job overall. 

Through the week you will have little hours of working unless you're really close with management or have a full-time position at the company. The longer you work at the place, the less opportunities you'll have for Sunday shifts, holiday shifts, and other shifts that would grant you time and a half, along with seeing the hours you need being given to either new employees that leave shortly into their career there or just constantly told the company is cutting back on hours to distribute to their staff, leaning towards the minimum they can give you.

Managers can range from friendly and supportive to uncaring and only focused on favorites, but no matter which manager you get you can still make some good connections with the good ones if you build up the rapport and work hard. You may not be the store manager's favorite, but the department management will still do what they can to aid you if you do your job well in their eyes.

If you have the patience to deal with people on their worst days, this job will be easy for you and will more than get you some cash to spend on little things or save up for big things if you stay there long enough. With that said, do not look at this as a career move unless you know for certain you wish to work at this establishment full time when the opportunity presents itself. Go for other careers over this establishment because working part-time here is not worth staying if you're trying to pay for rent and other services/debts. You will need a second job or career to fund them. This job is best for students in high school or college saving up for their own lives, education, etc or people who have retired from their jobs and just want to keep working without having too much of a workload.

Working behind the deli supermarket counter is an excellent entry position for those looking for paid work and experience. The store is almost always looking for new hires to fill this position, and it may be beneficial for those looking for future employment in customer service and food preparation. 

Those looking for an easy job maybe disappointed though, as the tasks required of employees demand more mental and physical exertion than what one might expect. 

Employees must not only be attentive of their duties but also their immediate surroundings; a lot of things can go wrong working with knives, machinery, certain cleaners, or especially hot cooking oil. 

That being said, working within the deli is very safe, and accidents rarely occur. One should not fear for their safety working here, but as an employee, I would highly recommend that those interested in seeking employment should also always be aware of the potential harm it may cause in the back of their mind. Your safety comes first and foremost, but you need to be attentive.

Customer service can be both the highlight and nadir of the entire job, but it is probably to be expected in any job where the position is client facing.

Management will depend on the temperament of the managers in charge. I have heard stories from coworkers which have had less than stellar experiences, but from those that I have worked with, I have only seen dedicated, flexible, kind, and understanding managers. They have been more than willing to put in the effort to do their jobs to the best of their abilities - even picking up the duties of regular employees whenever it seems we are a bit short staffed. Facilitating the work of those they employ, is something I can confidently say the managers at this particular Stop and Shop excel at.

If there one critique I have about this line of work, and that I think Stop and Shop can improve upon, it is the quality of equipment provided. Bad machines are deliberately avoided by employees if all possible, because they are time consuming, frustrating use, and can sometimes leave customers less satisfied in their purchase.  By putting more funds into the replacement of certain parts of the machinery, it would dramatically increase efficiency, and by extension, profits.

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