Whole Foods uses a point method for job evaluation with factors such as skills, effort, responsibilities, and working conditions. Jobs are rated on factors like experience, mental/physical effort, and hazards. For example, a prepared foods team leader requires high experience and supervisory responsibility, while a dishwasher requires low skills but high physical effort. The point method allows Whole Foods to systematically evaluate different jobs and place them in appropriate salary grades.

1. SDM COLLEGE OF ENGINEERING AND TECHNOLOGY
DEPARTMENT OF MANAGEMENT STUDIES
PRESENTATION ON
JOB EVALUVATION AT WHOLE FOODS
SUBMITTED TO:
SHILPA ARAKERI
(LUCTURER,MBA DEPARTMENT)
SUBMITTED BY:
SURAJ PATIL
RAHUL V G

2. Company Profile
• Whole Foods Market is an American supermarket chain exclusively featuring
foods without artificial preservatives, colors, flavors, sweeteners, and hydrogenated
fats.
• It is the United States' first certified organic grocer, It opened on September 20,
1980, in Austin, Texas. The company comes under Grocery store and health food
store Industry.
•As of 2015, founder John Mackey is co-CEOs of the publicly traded company,
• It became a Fortune 500 company in March 2005 and is the 30th largest retailer in
the U.S., based on 2014 revenue
•The total number of location is 435,The total number of employees are 91000.
John Mackey

3. Methods of Job Evaluation
1)Ranking method-
Simply orders the job description from highest to lowest based on a
global definition of relative value of contribution to the
organisation’s success.
2)Classification method-
Determining the number of classes and class descriptions to define the boundaries
between each class. classification of a position is decided by comparing the whole
job with the appropriate job grading standards.
3)Point method-
Have three common characteristics :compensable factors, factor degree
numerically scaled, ad weights reflecting the relative importance of each factors.

4. Adopted Method For Job Evaluation
Point method
Have three common characteristics :compensable factors, factor degree
numerically scaled, ad weights reflecting the relative importance of each
factors.
• The point method is an extension of the factor comparison method. Each
factor is then divided into levels or degrees which are then assigned points.
Each job is rated using the job evaluation instrument. The points for each
factor are summed to form a total point score for the job.
• Jobs are then grouped by total point score and assigned to wage/salary grades
so that similarly rated jobs would be placed in the same wage/salary grade.

5. Steps in Point Method
• Conduct job analysis
• Determine compensable factors
• Scale the factors
• Weight the factors according to importance
• Communicate the plan and train users ; prepare manual
• Apply to non-benchmark jobs

6. Compensable Factors
Compensable Factors
SKILL Mental
Experience
EFFORT Physical
Mental
RESPONSIBILITY Effort& Fiscal innovativeness
supervisory
WORKING CONDITIONS Environment hazards&location

7. Scale the factors
1. No. of degrees necessary to distinguish among jobs
2. Using understandable terminology
3. Degree definitions with benchmark-job titles
4. How the degree applies to the job

8. Degree Measure
• Degree measured in terms of
1= Least
2=Low
3=Average
4=High

9. Different Job’s Description & Evaluation
• Job Title: Food Preparer
• Duties: Follow and comply with all applicable health and sanitation
procedures.
• Prepare food items.
• Keep all utensils stocked.
• Operate &Sanitize all equipment in a safe and proper manner.
• To ensure freshness & rotate
JOB A

10. JOB JOB TITLE COMPENSABLE FACTORS DEGRE
E
WEIGHT TOTAL
SKILL (40%)
EXPERIENCE 2 20% 40
ABILITY 2 20% 40
RESPONSIBILITIES (30%)
FISCAL 3 15% 45
SUPERVISORY 1 15% 15
A FOOD PREPARER EFFORT (20%)
MENTAL 1 10% 10
PHYSICAL 4 10% 40
WORKING CONDITIONS (10)
ENVIRONMENT 2 5% 10
LOCATION 2 5% 10
210

11. • Job Title: cashier
• Duties: Perform all cash register functions.
• Maintain a positive company image by providing courteous, friendly, and
efficient customer service.
• Efficiently and Accurately.
• Follow proper check- receiving procedure.
JOB B

12. JOB JOB TITLE COMPENSABLE FACTOR DEGREE WEIGHT TOTAL
SKILL (40%)
EXPERIENCE 1 20% 20
ABILITY 3 20% 60
RESPONSIBILITIES (30%)
FISACL 3 15% 45
SUPERVISORY 1 15% 15
B CASHIER EFFORT (20%)
MENTAL 2 10% 20
PHYSICAL 3 10% 30
WORKING
CONDITION
(10)
ENVIRONMENT 3 5% 15
LOCATION 4 5% 20
225

13. • Job Title : Prepared Foods team Leader
• Duties : Provides overall management and supervision of the prepared
foods department
• Responsible for team member hiring, development, & terminations.
• Also Responsible for profitability, expense control, buying/merchandising
regulatory compliance.
JOB C

14. JOB JOB TITLE COMPENSABLE
FACTORS
DEGREE WEIGH
T
TOTAL
SKILL (40%)
EXPERIENCE 4 20% 80
ABILITY 3 20% 60
RESPONSIBILITIES (30%)
FISACL 4 15% 60
SUPERVISORY 4 15% 60
C PREPARED FOOD TEAM
LEADER
EFFORT (20%)
MENTAL 4 10% 40
PHYSICAL 2 10% 20
WORKING CONDITION
ENVIRONMENT 2 (10)
LOCATION 2 5% 10
5% 10
340

15. JOB D
• Job Title: Prepared Foods Associate team Leader
• Duties: provide Excellent customer service.
• Assist team leader in nightly team operations.
• Mentor and train team members.
• Maintain quality standards in production and counter display.
• Help implement and support all regional programs.

16. JOB JOB TITLE COMPENSABLEFACTO
R
DEGREE WEIGHT TOTAL
SKILL (40%)
EXPERIENCE 3 20% 60
ABILITY 3 20% 60
RESPONSIBILITY (30%)
FISACAL 3 15% 45
SUPERVISOR 2 15% 30
D PREPARE FOODS ASSOCIATE
TEAM LEADER
EFFORT (20%)
MENTAL 3 10% 30
PHYSICAL 2 10% 20
WORKING
CONDITIONS
(10)
ENVIRONMENT 2 5% 10
LOCATION 2 5% 10
265

17. JOB E
• Job Title: Dishwasher
• Duties :Unloading kitchen deliveries and cleaning all dishes, utensils, pots
and pans.
• Provide proper ongoing maintenance of equipment.
• Take out all of the garbage and recycling materials.

18. JOB JOB TITLE COMPENSABLE FACTOR DEGREE WEIGHT TOTAL
SKILL (40%)
EXPERIENCE 1 20% 20
ABILITY 2 20% 40
RESPONSIBILITY (30%)
FISCAL 2 15% 30
SUPERVISORY 1 15% 15
E DISHWASHER EFFORT (20%)
MENTAL 1 10% 10
PHYSICAL 4 10% 40
WORKING CONDITION (10)
ENVIRONMENT 2 5% 10
LOCATION 2 5% 10
175

19. JOB F
• Job Title: Store Associated team leader
• Duties: Maintains back room, training entry-level grocery clerks.
• Completion of all opening or closing checklists.

20. JOB JOB TITLE COMPENSABLE FACTOR DEGREE WEIGHT TOTAL
SKILL (40%)
EXPERIENCE 3 20% 60
ABILITY 3 20% 60
RESPONSIBILITY (30%)
FISACL 2 15% 30
SUPERVISORY 3 15% 45
F STORE ASSOCIATE TEAM
LEADER
EFFORT (20%)
MENTAL 4 10% 45
PHYSICAL 2 10% 20
WORKING CONDITION (10)
ENVIRONMENT 3 5% 15
LOCATION 2 5% 10
285

21. JOB G
• Job title: Prepared Foods Deputy Team Leader
• Duties: Assists in overall management and supervision of the prepared
foods department
• Training, development and counseling of team members

22. JOB JOB TITLE COMPENSABLE FACTOR DEGREE WEIGHT TOTAL
SKILLS (40%)
EXPERIENCE 4 20% 80
ABILITY 3 20% 30
RESPONSIBILITY (30%)
FISCAL 3 15% 45
SUPERVISORY 3 15% 45
G FOOD DEPUTY TEAM EFFORT (20%)
LEADER MENTAL 3 10% 30
PHYSICAL 3 10% 30
WORKING CONDITION (10)
ENVIRONMENT 2 5% 10
LOCATION 2 5% 10
280

23. JOB H
• Job title: Store Deputy Team Leader
• Duties: Order store equipment and supplies in a timely manner
• Provide, maintain, and safety-train team members on all equipments and
tools.

24. JOB JOB TITLE COMPENSABLE FACTOR DEGREE WEIGHT MARGIN
SKILLS (40%)
EXPERIENCE 4 20% 80
ABILITY 3 20% 60
RESPONSIBILITY (30%)
FISACL 4 15% 60
SUPERVISIOR 4 15% 60
H STORE DEPUTY TEAM EFFORT (20%)
LEADER MENTAL 4 10% 40
PHYSICAL 3 10% 30
WORKING CONDITION (10)
ENVIRONMENT 4 5% 20
LOCATION 4 5% 20
370

25. JOB I
• Job title: Store Helper
• Duties: Maintain back stocks in good order.
• Sweep floors and face shelves throughout the store.
• Retrieve special orders for customers by request and offer service out to
car.

26. JOB JOB TITLE COMPENSABLE
FACTOR
DEGRE
E
WEIGH
T
TOTAL
SKILL (40%)
EXPERIENCE 1 20% 20
ABILITY 2 20% 40
RESPONSIBILITY (30%)
FISACL 3 15% 45
SUPERVISORY 1 15% 12
I STORE HELPER EFFORT (20%)
MENTAL 1 10% 10
PHYSICAL 4 10% 40
WORKING
CONDITION
(10)
ENVIRONMENT 2 5% 10
LOCATION 2 5% 10
190

27. JOB STRUCTURE
MANAGERIAL GROUP CUSTOMER SERVICE INTERNAL WORKER
Store Deputy Team Leader
Prepare Foods Team
Leader
Cashier Store Helper
Store associated Team
Leader
Foods Prepare Dishwasher
Prepare Display team
Leader
Prepared Foods Associated
Team Leader

28. CONCLUSION
• Point method evaluation method is used because that the Whole Foods Inc.
is a big company and there are lot of different jobs in the firm.
• The compensable factors used are based on the common factors and is the
most important to be the company.
• Each factor is rated on the basis of job importance.