Plano 01 Market - Perishables Spec - Part time

About the Role

As a Perishable Specialist, you will be responsible for providing a well-stocked and well-maintained department while delivering superior customer service. You will prepare, package, and merchandise fresh products daily, adhering to all department and food safety/sanitation standards.

Responsibilities

• Customer Service:
  • Provides superior customer service
  • Takes orders from customers by telephone or in person
  • Answers customer questions and assists with product selections
• Food Service:
  • Prepares, packages, and merchandises fresh products
  • Slices, packages, labels, and rotates products
  • Scans items on Telxon for production
  • Assists in technical areas as needed
• Sales:
  • Merchandises products effectively
  • Uses suggestive selling techniques to meet customer needs and boost sales
  • Makes regular announcements about freshly produced items
• Food Safety / Sanitation:
  • Cleans and sanitizes display cases
  • Maintains and operates equipment properly
  • Complies with H-E-B food safety and sanitation standards
  • Follows departmental SOPs and store operating procedures
• Department-Specific Responsibilities:
  • Aguas:
    • Peels, cuts, and chops fresh fruits and vegetables
    • Prepares fresh specialty drinks and food products
  • Floral:
    • Designs floral arrangements
    • Provides a variety of fresh, quality products
    • Designs and executes merchandising programs
    • Tracks seasonal records when appropriate
  • Market:
    • Cuts, trims, and prepares meat for service and self-service counters
    • Ensures proper product rotation and storage
    • Maintains coolers and freezers
    • Weighs, prices, and packages selections
    • Operates power meat prep and process equipment
  • Produce:
    • Stocks and rotates products to ensure freshness
    • Assists the floral department when needed
    • Communicates product knowledge to customers
    • Cuts, wraps, and prices produce for the sales floor
    • Maintains the signing program
  • Seafood:
    • Knowledgeable about various fish and shellfish
    • Weighs, prices, and packages selections
    • Maintains coolers and freezers

Qualifications

• Age Requirement: 18+
• Work Experience: 1+ years of experience
• Knowledge/Skills/Abilities:
  • Computer systems knowledge (Telxon, ACR, label machine)
  • Strong customer service skills
  • Communication and interpersonal skills
  • Reading and writing skills
  • Planning and organizing skills
• Education: HS Diploma or GED or equivalent
• Licenses/Certifications: Completion of Company Orientation and Safety Training

Physical Demands & Working Conditions

Function in a fast-paced, retail environment, performing detailed and precise tasks. Work with customers, staying attentive to their needs. Physical demands vary by department:

• Market:
  • Constantly reach at waist
  • Frequently stand, walk, pivot, arm push/pull, grasp, cervical flexion
  • Frequently exposed to wet, cold conditions
  • Occasionally reach overhead, at shoulder, knee, and floor; bend, stoop, squat, crouch, kneel, stair climb, twist, pinch, perform fine motor movements
  • Occasionally exposed to hot conditions, ambient temperatures, loud noise
  • Lift 90 lbs and manage in excess of 90 lbs
• Seafood:
  • Constantly reach at waist
  • Frequently stand, walk, pivot, push/pull with arms, grasp
  • Frequently exposed to wet, cold conditions
  • Occasionally reach overhead, at shoulder, knees, and floor; bend, stoop, squat, crouch, kneel, stair climb, twist, pinch, perform fine motor movements, cervical flexion
  • Occasionally exposed to hot conditions, ambient temperatures, loud noise
  • Lift 50 lbs and manage in excess of 50 lbs

While there may be exceptions, the measurements noted are generally defined as: 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 safe lifting limit and should ask for assistance when needed.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 5/1/2014.