Kitchen Manager-True Texas BBQ (H-E-B)-South ATX
H-E-B · Austin, TX · 1 mo ago
On-siteManagementFull-time
We need to output HTML fragment with sections: headings for sections like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections that have real specific content. We need to parse the job posting.
The posting includes:
- Intro about H-E-B (company description) maybe "About the role" or "About the company"? The instruction: use
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). It doesn't forbid other headings, but says "Use
for sections like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections that have real specific content. We need to parse the job posting.
The posting includes:
- Intro about H-E-B (company description) maybe "About the role" or "About the company"? The instruction: use for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we can choose appropriate headings based on content.
We have:
- Job Summary: As a True TX BBQ Restaurant Culinary Manager, you'll ensure your team focuses on providing excellent customer service in Restaurant Operations. You'll oversee the menu and kitchen areas, and perform supervisory responsibilities, including scheduling, training, and Partner development. Once you're eligible, you'll become an Owner in the company, so we're looking for commitment, hard work, and focus on quality and Customer service. 'Partner-owned' means our most important resources--People--drive the innovation, growth, and success that make H-E-B The Greatest Omnichannel Retailing Company. Do You Have a HEART FOR PEOPLE... ability to execute high-volume production while fostering teamwork Restaurant-wide? HEAD FOR BUSINESS... expertise / creativity to achieve, sustain a competitive advantage? PASSION FOR RESULTS... an entrepreneurial spirit, willing to take risks that mean success for H-E-B? We Are Looking For a culinary degree; leadership experience advanced communication and customer service skills a model of hospitality; a sense of urgency
That seems like a mix of responsibilities and qualifications.
Then "What is the work?" with bullet-like paragraphs: Management / Leadership, Directly supervises Partners, Trains / manages staff; supervises / coordinates all related culinary activities, Plans, assigns, and directs work; assists with appraising performance; rewards and disciplines employees, Oversees daily job responsibilities for all department Partners, Estimates food consumption; requisitions / purchases food, Frequently performs hourly Partner processes and duties in a proficient manner, Sales Responsible for the kitchens financial performance; executes budget Executes menu items, Food Safety / Sanitation / Quality Control, etc.
Then "What is your background?" with bullet-like: Culinary degree or 1+ years equivalent combination of professional culinary training / experience, Completion of internal School of Retail Management (SORM), Experience leading in a complex work and team environment, Experience in ordering, inventory maintenance, shrink control, and customer service.
Then "Do you have what it takes to be a fit as a Restaurant Culinary Manager for H-E-B?" with list: Proficiency in H-E-B systems (XPTR, DSD, IMS, CICS2, POS, Excel) (preferred), Advanced customer service and communication skills, Advanced organization skills, Ability to execute high-volume production, Ability to maintain efficient operations and troubleshoot equipment malfunctions, Ability to supervise, train / cross-train staff, Ability to work a flexible schedule, including opening, closing, weekend, holiday shifts.
Then "Can you..." list of physical demands: Function in a fast-paced, retail environment, Work extended hours and / or rotating schedules, Safely maneuver around moving mechanical parts, Frequently be exposed to fumes or airborne particles, and toxic or caustic materials, Constantly* reach at waist, grasp, Frequently stand, walk, pivot, Occasionally sit, reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, push / pull with arms, pinch, perform fine motor movements, shoulder circumduction, Occasionally be exposed to heat, ambient temperatures, and loud noise, Frequently be exposed to wet and cold conditions, Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift**, plus definitions of Constantly/Frequently/Occasionally, and safety note.
We need to decide sections: About the role (maybe company description and job summary), Responsibilities (the "What is the work?" section), Requirements/Qualifications (background and "Do you have what it takes" maybe skills), Skills (maybe list of abilities), Benefits/Pay/Schedule: Not present. The posting does not mention pay, benefits, schedule specifics except ability to work flexible schedule. That's more a requirement than a benefit. No explicit benefits or pay. So we should not create Benefits, Pay, Schedule sections because they lack specific content. We can include a short paragraph for schedule if present? The posting mentions "Ability to work a flexible schedule, including opening, closing, weekend, holiday shifts" under the "Do you have what it takes". That's a requirement, not a benefit. So we could include under Requirements or Skills.
We need to avoid filler like "commensurate with experience". Not present.
We need to remove boilerplate: cookie/navigation/legal/EEO etc. Not present.
We need to preserve all substantive info.
We'll produce HTML with sections:
About the Role
About the Role
... company description and job summary ...
Responsibilities
- ... each bullet ...
Requirements
- ... background items ...
Skills
- ... abilities list ...
Physical Demands
but not in allowed headings list. The instruction says use for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). It doesn't forbid other headings, but says "Use for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule)." It implies we should use those headings when appropriate, but we could also add others if needed? It says "Use for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule)." It doesn't say we cannot use other headings, but to be safe we stick to those. Physical demands could be part of Requirements or Skills. We could include under Requirements as a bullet.
We need to preserve all substantive info, so we need to include the physical demands details somewhere. Could be under Requirements as a list item with sub-bullets? But we only allowed - for any list of duties/requirements/benefits. We can nest? Probably okay to have
- ... and inside
but maybe not needed. We could just include as a paragraph.
Better: create a Requirements
and inside have for background, skills, and physical demands as separate - items, each containing a
or
if needed. But to keep simple, we can have multiple sections under each heading.
Simplify: Under Requirements heading, we can have two : one for "Background and Experience", another for "Skills and Abilities", another for "Physical Demands". But that may be repetitive.
Alternatively, we could have separate headings: Responsibilities, Requirements, Skills, Physical Demands (though not in list). But instruction says prefer a few substantive sections over many thin ones. So maybe combine physical demands into Requirements.
We'll produce:
About the Role
H-E-B is one of the largest, independently owned food retailers in the nation, operating over 400 stores throughout Texas and Mexico, with annual sales generating over $31 billion. Known for leading the way with creative new concepts, H-E-B is now in the Restaurant & Bar business, combining exceptional food and outstanding service for a distinctive, yet familiar neighborhood dining experience. As a True TX BBQ Restaurant Culinary Manager, you'll ensure your team focuses on providing excellent customer service in Restaurant Operations. You'll oversee the menu and kitchen areas, and perform supervisory responsibilities, including scheduling, training, and Partner development. Once eligible, you'll become an Owner in the company, so we're looking for commitment, hard work, and focus on quality and customer service. 'Partner-owned' means our most important resources—People—drive the innovation, growth, and success that make H-E-B The Greatest Omnichannel Retailing Company. We are looking for a culinary degree; leadership experience; advanced communication and customer service skills; a model of hospitality; a sense of urgency.
Responsibilities
- Directly supervises Partners; trains/manages staff; supervises/coordinates all related culinary activities.
- Plans, assigns, and directs work; assists with appraising performance; rewards and disciplines employees.
- Oversees daily job responsibilities for all department Partners.
- Estimates food consumption; requisitions/purchases food.
- Frequently performs hourly Partner processes and duties in a proficient manner.
- Responsible for the kitchen's financial performance; executes budget.
- Executes menu items.
- Ensures/coaches overall cleanliness, sanitation, and safety of all areas; works closely with Partners to ensure cleanliness and sanitation requirements meet SOP, QA and ORT standards.
- Oversees proper receiving, storage, rotation, and pars for all items within department.
- Maintains consistent food specifications, including taste, appearance, presentation, portion control, and quality utilizing VTA standards.
- Certified Food Safety Manager, AST Certified; ensures sanitation compliance in food preparation areas; performs CIRs for department.
- Oversees and monitors shrink.
Requirements
- Culinary degree or 1+ years equivalent combination of professional culinary training/experience.
- Completion of internal School of Retail Management (SORM).
- Experience leading in a complex work and team environment.
- Experience in ordering, inventory maintenance, shrink control, and customer service.
- Proficiency in H-E-B systems (XPTR, DSD, IMS, CICS2, POS, Excel) (preferred).
- Advanced customer service and communication skills.
- Advanced organization skills.
- Ability to execute high-volume production.
- Ability to maintain efficient operations and troubleshoot equipment malfunctions.
- Ability to supervise, train/cross-train staff.
- Ability to work a flexible schedule, including opening, closing, weekend, holiday shifts.
Physical Demands
Function in a fast-paced, retail environment; work extended hours and/or rotating schedules; safely maneuver around moving mechanical parts; frequently be exposed to fumes or airborne particles, and toxic or caustic materials; constantly reach at waist, grasp; frequently stand, walk, pivot; occasionally sit, reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, push/pull with arms, pinch, perform fine motor movements, shoulder circumduction; occasionally be exposed to heat, ambient temperatures, and loud noise; frequently be exposed to wet and cold conditions; demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift. Measurements: Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5–5.5 hours per 8-hour day; Occasionally: 0–2.5 hours per 8-hour day. Partners must never lift beyond their own safe lifting limit; if an item is too heavy, break it down or ask for assistance.
We need to ensure we didn't repeat job title as heading. We didn't. We didn't include Job ID. Good.
Check for any boilerplate: none.
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule)." It doesn't say we cannot use other headings, but to be safe we stick to those. Physical demands could be part of Requirements or Skills. We could include under Requirements as a bullet.
We need to preserve all substantive info, so we need to include the physical demands details somewhere. Could be under Requirements as a list item with sub-bullets? But we only allowed - for any list of duties/requirements/benefits. We can nest? Probably okay to have
- ... and inside
but maybe not needed. We could just include as a paragraph.
Better: create a Requirements
and inside have for background, skills, and physical demands as separate - items, each containing a
or
if needed. But to keep simple, we can have multiple sections under each heading.
Simplify: Under Requirements heading, we can have two : one for "Background and Experience", another for "Skills and Abilities", another for "Physical Demands". But that may be repetitive.
Alternatively, we could have separate headings: Responsibilities, Requirements, Skills, Physical Demands (though not in list). But instruction says prefer a few substantive sections over many thin ones. So maybe combine physical demands into Requirements.
We'll produce:
About the Role
H-E-B is one of the largest, independently owned food retailers in the nation, operating over 400 stores throughout Texas and Mexico, with annual sales generating over $31 billion. Known for leading the way with creative new concepts, H-E-B is now in the Restaurant & Bar business, combining exceptional food and outstanding service for a distinctive, yet familiar neighborhood dining experience. As a True TX BBQ Restaurant Culinary Manager, you'll ensure your team focuses on providing excellent customer service in Restaurant Operations. You'll oversee the menu and kitchen areas, and perform supervisory responsibilities, including scheduling, training, and Partner development. Once eligible, you'll become an Owner in the company, so we're looking for commitment, hard work, and focus on quality and customer service. 'Partner-owned' means our most important resources—People—drive the innovation, growth, and success that make H-E-B The Greatest Omnichannel Retailing Company. We are looking for a culinary degree; leadership experience; advanced communication and customer service skills; a model of hospitality; a sense of urgency.
Responsibilities
- Directly supervises Partners; trains/manages staff; supervises/coordinates all related culinary activities.
- Plans, assigns, and directs work; assists with appraising performance; rewards and disciplines employees.
- Oversees daily job responsibilities for all department Partners.
- Estimates food consumption; requisitions/purchases food.
- Frequently performs hourly Partner processes and duties in a proficient manner.
- Responsible for the kitchen's financial performance; executes budget.
- Executes menu items.
- Ensures/coaches overall cleanliness, sanitation, and safety of all areas; works closely with Partners to ensure cleanliness and sanitation requirements meet SOP, QA and ORT standards.
- Oversees proper receiving, storage, rotation, and pars for all items within department.
- Maintains consistent food specifications, including taste, appearance, presentation, portion control, and quality utilizing VTA standards.
- Certified Food Safety Manager, AST Certified; ensures sanitation compliance in food preparation areas; performs CIRs for department.
- Oversees and monitors shrink.
Requirements
- Culinary degree or 1+ years equivalent combination of professional culinary training/experience.
- Completion of internal School of Retail Management (SORM).
- Experience leading in a complex work and team environment.
- Experience in ordering, inventory maintenance, shrink control, and customer service.
- Proficiency in H-E-B systems (XPTR, DSD, IMS, CICS2, POS, Excel) (preferred).
- Advanced customer service and communication skills.
- Advanced organization skills.
- Ability to execute high-volume production.
- Ability to maintain efficient operations and troubleshoot equipment malfunctions.
- Ability to supervise, train/cross-train staff.
- Ability to work a flexible schedule, including opening, closing, weekend, holiday shifts.
Physical Demands
Function in a fast-paced, retail environment; work extended hours and/or rotating schedules; safely maneuver around moving mechanical parts; frequently be exposed to fumes or airborne particles, and toxic or caustic materials; constantly reach at waist, grasp; frequently stand, walk, pivot; occasionally sit, reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, push/pull with arms, pinch, perform fine motor movements, shoulder circumduction; occasionally be exposed to heat, ambient temperatures, and loud noise; frequently be exposed to wet and cold conditions; demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift. Measurements: Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5–5.5 hours per 8-hour day; Occasionally: 0–2.5 hours per 8-hour day. Partners must never lift beyond their own safe lifting limit; if an item is too heavy, break it down or ask for assistance.
We need to ensure we didn't repeat job title as heading. We didn't. We didn't include Job ID. Good.
Check for any boilerplate: none.
- ... and inside
- but maybe not needed. We could just include as a paragraph.
Better: create a
- items, each containing a
or
- if needed. But to keep simple, we can have multiple
- Directly supervises Partners; trains/manages staff; supervises/coordinates all related culinary activities.
- Plans, assigns, and directs work; assists with appraising performance; rewards and disciplines employees.
- Oversees daily job responsibilities for all department Partners.
- Estimates food consumption; requisitions/purchases food.
- Frequently performs hourly Partner processes and duties in a proficient manner.
- Responsible for the kitchen's financial performance; executes budget.
- Executes menu items.
- Ensures/coaches overall cleanliness, sanitation, and safety of all areas; works closely with Partners to ensure cleanliness and sanitation requirements meet SOP, QA and ORT standards.
- Oversees proper receiving, storage, rotation, and pars for all items within department.
- Maintains consistent food specifications, including taste, appearance, presentation, portion control, and quality utilizing VTA standards.
- Certified Food Safety Manager, AST Certified; ensures sanitation compliance in food preparation areas; performs CIRs for department.
- Oversees and monitors shrink.
- Culinary degree or 1+ years equivalent combination of professional culinary training/experience.
- Completion of internal School of Retail Management (SORM).
- Experience leading in a complex work and team environment.
- Experience in ordering, inventory maintenance, shrink control, and customer service.
- Proficiency in H-E-B systems (XPTR, DSD, IMS, CICS2, POS, Excel) (preferred).
- Advanced customer service and communication skills.
- Advanced organization skills.
- Ability to execute high-volume production.
- Ability to maintain efficient operations and troubleshoot equipment malfunctions.
- Ability to supervise, train/cross-train staff.
- Ability to work a flexible schedule, including opening, closing, weekend, holiday shifts.
- sections under each heading.
Simplify: Under Requirements heading, we can have two
- : one for "Background and Experience", another for "Skills and Abilities", another for "Physical Demands". But that may be repetitive.
Alternatively, we could have separate headings: Responsibilities, Requirements, Skills, Physical Demands (though not in list). But instruction says prefer a few substantive sections over many thin ones. So maybe combine physical demands into Requirements.
We'll produce:
About the Role
H-E-B is one of the largest, independently owned food retailers in the nation, operating over 400 stores throughout Texas and Mexico, with annual sales generating over $31 billion. Known for leading the way with creative new concepts, H-E-B is now in the Restaurant & Bar business, combining exceptional food and outstanding service for a distinctive, yet familiar neighborhood dining experience. As a True TX BBQ Restaurant Culinary Manager, you'll ensure your team focuses on providing excellent customer service in Restaurant Operations. You'll oversee the menu and kitchen areas, and perform supervisory responsibilities, including scheduling, training, and Partner development. Once eligible, you'll become an Owner in the company, so we're looking for commitment, hard work, and focus on quality and customer service. 'Partner-owned' means our most important resources—People—drive the innovation, growth, and success that make H-E-B The Greatest Omnichannel Retailing Company. We are looking for a culinary degree; leadership experience; advanced communication and customer service skills; a model of hospitality; a sense of urgency.
Responsibilities
Requirements
Physical Demands
Function in a fast-paced, retail environment; work extended hours and/or rotating schedules; safely maneuver around moving mechanical parts; frequently be exposed to fumes or airborne particles, and toxic or caustic materials; constantly reach at waist, grasp; frequently stand, walk, pivot; occasionally sit, reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, push/pull with arms, pinch, perform fine motor movements, shoulder circumduction; occasionally be exposed to heat, ambient temperatures, and loud noise; frequently be exposed to wet and cold conditions; demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift. Measurements: Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5–5.5 hours per 8-hour day; Occasionally: 0–2.5 hours per 8-hour day. Partners must never lift beyond their own safe lifting limit; if an item is too heavy, break it down or ask for assistance.
We need to ensure we didn't repeat job title as heading. We didn't. We didn't include Job ID. Good. Check for any boilerplate: none.
Requirements
and inside have- for background, skills, and physical demands as separate
- items, each containing a