In order to compare survey results to the conventional grocery sector, the occupations listed below are Bureau of Labor Statistics occupational titles and may not match job titles used in your co-op. Please use the following BLS definitions as a guide in determining what staff to include. If a job can fit into two categories, please report it in the category that most closely matches that staff’s primary responsibility.



Cashiers receive and disburse money in establishments using electronic scanners, cash registers, or related equipment.

Stock Clerks receive, store, and issue sales floor merchandise, materials, equipment, and other items from stockroom to fill shelves, racks, tables, or customers’ orders.

First Line Supervisors include staff that directly supervise and coordinate activities of workers. Duties may include management functions, such as purchasing, budgeting, accounting, and personnel work, in addition to supervisory duties.

Food Preparation Workers perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.

Chefs and Head Cooks direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Butchers and Meat Cutters cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.