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Nancy, Curbside Lead
Howe Ave. Curbside Pickup Center in Cuyahoga Falls, OH
Years of Service: 41
What do you want people to know about you?
I want people to know that I’m dependable and loyal in all aspects of my personal and professional life.
Describe your Giant Eagle career journey and what was the biggest influence on your success.
I started as a Cashier and then moved up as a Customer Service Clerk and then an HBC Clerk. After that I became a DSD Receiver and finally to my current position as a Curbside Lead. The biggest influence on my success has been working for a great Company that has a solid reputation!
What do you like best about your work at Giant Eagle?
I love my daily interaction with our customers and fellow Team Members. We are like family.
What advice would you give a new Team Member to be successful in their Giant Eagle career?
I would say to always do your best and be eager to learn everything you can. If you do that, you will go far with Giant Eagle.
Do you actively participate in any Business Resource Groups? If yes, can you speak to your Experience and how the BRG improve the workplace.
Yes, the B.L.A.C.C. Business Resource Group. It has improved my perspective on diversity. It has also made the Company more aware of some of the issues that exist and has made Giant Eagle a better company to work for.
How do you seek to educate and promote inclusion and diversity in your professional and personal life?
I do this by giving back what I have learned through communication and personal actions.
What is something about your family traditions that you honor and value?
I value spending quality time with my family at family dinners, birthdays and saying “hello” by phone or text.
Share your favorite recipe to make for your family.
Collard Greens:
- 2-3 bunches collard greens
- 2 smoked ham hocks or smoked turkey wings
- pepper
- garlic powder
- onion powder
- sugar
*all to taste
Boil the meat in about 4 cups of water. Clean greens and then cut them up and add to meat. Add seasonings and cook for about 2 hours or until tender on medium fire.