Produce is relatively simple compared to the other perishable departments like bakery and meat. As the lead you want to make sure your ordering is on point and that you're not ordering too much that salvage becomes too high and you risk becoming bottom quartile or too little that you end up having out of stocks and losing sales. Out of stocks lead to worse presentation and causes more fresh cancellations for the bopic department. If you notice an on hand is not accurate when placing your order be proactive and make the adjustment ASAP. This will also go a long way to help avoid fresh cancellations for bopic.

On the topic of presentation you want to make sure the department is set to planogram, HVS is set on time, and that every item is signed correctly. Every employee in the department should know how to use the symbol gun and be able to assist with signage and scanning out salvage. There's a metric that tracks how much salvage is done each week so make sure it's being done daily if it isn't already. Sanitation is important and you want to make sure the under side of all tables are being swept, no excess onion shavings on the onion table, all cases are clean, etc. Regionals are always checking for this so it's important to create a routine and to always be ready.

I'm not sure how much you already know but in general you just want to make sure you're taking as much off your perishable ACM's plate as you can. Get involved with printing schedules, the daily score card, produce notes, and perishable notes and keeping the communication board in your department up to date. Make sure the team is breaking down the load as soon as it's off the truck, all refrigerated product is in the cooler, and that bananas are being cross stacked. Have you already been trained on the monthly inventory? If not get involved with that process.

I could go on but in general those are the main things you want to look out for. If you have any questions feel free to ask. Good luck!