Whole Food

I was given nine separate job descriptions for this assignment. I was tasked with naming the positions, ranking the positions, and explaining how I come to the conclusions that I did. There were several factors involved in this process. I will describe in this paper the criteria that was used in the decision making process and the final decisions that were made.

To begin the process I had to establish duty titles for the job descriptions provided. This was accomplished by reviewing the job descriptions and comparing them with the common standard. This was done by finding multiple job titles that included the same requirements and duties and naming the position accordingly. All of the job descriptions are generic in nature and none of the job descriptions require specialized training. The method of defining duty titles for each position was based on these facts. When a job description do not fit a given criteria another method of position definition may be used. Below is a chart that shows the job titles for job description and their ranking.

Whole Foods

Job Evaluation

Ranking Job Title Letter

1 Regional, Team Leader H

2 Prepared Foods, Team Leader C

3 Prepared Foods, Associate Team Leader G

4 Stock and Display, Team Leader II F

5 Prepared Foods, Team Member D

6 Deli, Team Member A

7 Cashier B

8 Kitchen, Team Member E

For me to complete the job structure, I had to develop a method that would allow me to evaluate all the positions using job evaluation. I had to create a point method that focus on the four major areas of interest: knowledge-skills, job responsibilities, job demands, and the work environment. I based the ratings for each category on zero being the lowest possible score and fifty being the highest possible score for knowledge and responsibility, zero the lowest and twenty the highest for demands, and zero the lowest and seven the highest for work environment. Once the scores were calculated the position with the highest score was rated highest with each position placed based on next highest available score.

Position Knowledge/ skills Responsibilities Demands Environment Total

Deli, Team Member 5 20 5 4 34

Cashier 5 5 5 4 19

Prepared Foods, Team Leader 30 30 10 4 74

Prepared Foods, Team Member 10 20 10 4 44

Kitchen, Team Member 5 5 5 4 19

Stock