San Antonio 26 (IH35/FM 3009) Cooking Connection - Culinary Selling Specialist - Part time

We need to output HTML fragment with sections: Responsibilities (already present), Qualifications (maybe also Requirements). The posting includes "Responsibilities Job Summary:" then "Key Responsibilities & Essential Functions:" then subcategories: Sales/Customer Service, Merchandising, Food Safety/Sanitation. Then "Qualifications & Key Requirements:" with subparts: Age Requirement, Work Experience, Knowledge/Skills/Abilities, Education, Licenses/Certifications, Physical Demands & Working Conditions. We need to use

for section headings: e.g., About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. But we should only include sections that have real content. The posting includes Responsibilities and Qualifications (maybe also Skills). The "Qualifications & Key Requirements" includes knowledge/skills/abilities, education, licenses, physical demands. Could map to sections: Responsibilities, Qualifications, Skills? But we have to follow instruction: Use

for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we can choose appropriate headings from that list. The posting has Responsibilities and Qualifications (maybe also Skills). There's no explicit "Skills" separate but knowledge/skills/abilities could be under Skills. However we could combine Qualifications and Skills? The instruction: "Prefer a few substantive sections over many thin ones." So we could have sections: Responsibilities, Qualifications (which includes experience, education, licenses, physical demands), and Skills (knowledge/skills/abilities). But that might be thin. Maybe better to have Responsibilities and Qualifications only, and embed skills within Qualifications. Since Qualifications heading is allowed. We'll not create Skills if not distinct. We must not repeat job title as heading. No Job ID etc. Remove boilerplate like EEO etc. Not present. We need to preserve all substantive information. Use

• for any list of duties/requirements/benefits. Use

  for prose. We need to format responsibilities: we have a job summary paragraph, then key responsibilities with subcategories. We'll output a

  Responsibilities

  . Then maybe a

  for job summary. Then for each subcategory we could use

  ? Not allowed; only headings specified are

  . But we can still use

  for sections only; within responsibilities we can use

  • and maybe for subheadings? Not prohibited. We'll keep simple: after responsibilities heading, we can have a

    for job summary. Then we can have a

    with each responsibility as
    • . But we need to preserve subcategory headings (Sales/Customer Service, Merchandising, Food Safety/Sanitation). Could embed them as inside
    • . That's okay. Similarly for Qualifications: heading

      Qualifications

      . Then we have subparts: Age Requirement, Work Experience, Knowledge/Skills/Abilities, Education, Licenses/Certifications, Physical Demands & Working Conditions. We'll make each as
    • with label. We must not include filler like "commensurate with experience". Not present. We must not include application instructions etc. Not present. Let's extract details. Responsibilities: Job Summary: "As a Culinary Selling Specialist, you'll perform selling activation events in the Cooking Connection kitchen while assisting in development of appropriate recipes targeted to the local Customer base using key focus items. You'll engage Customers by creating a hub of food experiences through your knowledge of multiple ingredients, beverage recommendations, and cooking techniques to drive customer engagement and sales." Key Responsibilities & Essential Functions: then subcategories. Sales / Customer Service: - Follows the customer service and hospitality model to connect with Customers, building a sense of community and driving loyalty - Creates an atmosphere of celebration by participating in total Store events, creating themed recipes, and cross merchandising - Welcomes / approaches Customers with the mindset of a host, catering to the needs of the Customer to ensure they feel welcomed, invited, and appreciated - Offers advice for menu / meal planning; scales recipes in size and skill level depending on customer needs - Conducts cooking method and recipe preparation demonstrations; executes food prep methods with high efficiency to maximize Customer interactions - Offers engaging, consistent, and relevant culinary conversations on the microphone to attract Customers - Serves as the expert in the day-s recipes; answers culinary questions; recommends variations and substitute ingredients for food allergy or food lifestyle needs - Suggests distinctive alcoholic and non-alcoholic beverage pairings - Develops and maintains relationships with Customers by recalling Customers- dietary needs / restrictions and wine preferences to tailor future visits - Contributes culinary insights, food trends, local trends, and Customer insights to in-Store cooking events - Assists in Cooking classes, Wine education, and Dinner Series execution when applicable - May conduct Connections floor demos Merchandising: - Ensures A+ standards at the Connections kitchen including maintaining and cleaning fixtures, stocking conditions, plan-o-gram integrity, daily beginning, mid-day, and end-shift recovery, and perpetual inventory - Assists in building / maintaining merchandising displays; uses appropriate signs, tags, and branding for all events - Ensures Customer signage for the daily menu and daily sampling hours is updated and on display - Ensures backstock is worked - May support food production for retail sale Food Safety / Sanitation: - Ensures compliance with federal, state, and H-E-B food safety regulations / standards - Completes all required food safety and related trainings - Maintains a professional, clean, healthy, and safe work environment - Ensures proper equipment use; cleans and sanitizes the kitchen, equipment, and counter tops per the A+ Standards - Operates under 5-S guidelines set by department leader - Preps products for use in demonstrations, sampling, and production, using the mise-en-place method - Uses proper personal protection equipment during operation of the department and during required tasks Then a paragraph: "The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations." Now Qualifications: Age Requirement: 21+ Work Experience: 2+ years of experience related to food and cooking or experience in sales, product demonstrations, or cooking in a professional environment Knowledge/Skills/Abilities: - Comprehensive knowledge of displayed products to guide customers in multiple uses - Required Knowledge of or aptitude to learn H-E-B systems and processes (e.g., systems related to scheduling, recipe authoring, product ordering, display planning, MS Office, internal websites, H-E-B mobile apps) - Required Advanced communication skills - Required Strong customer service skills; passion for hospitality - Required Merchandising skills - Required Skills in basic cooking techniques (grill, sauté, roast, fry, etc.) - Required Ability to read and interpret documents (e.g., safety rules, maintenance instructions, procedure manuals) - Required Ability to manage multiple priorities and shift focus between projects - Required Ability and willingness to work flexible hours Education: Degree in culinary arts, nutrition, home economics (Preferred) Licenses/Certifications: - Completion of / ability to complete H-E-B Wine selling certification or similar experience (Required) - Completion of / ability to complete TABC Certification (Required) Physical Demands & Working Conditions: - Constantly stand, reach at waist, and grasp - Occasionally sit, walk, reach overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, stair climb, ladder climb, pivot, twist, push / pull with arms, pinch, and perform fine motor movements - Occasionally be exposed to cold & hot temperatures, loud noise, wet conditions - Demonstrate the ability to lift 60 lbs, and manage more than 60 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 - It is Partners- responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager. - The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - Last revised: 8/1/2022 We need to output HTML fragment only. We'll structure:

      Responsibilities

      Job summary...

      • Sales / Customer Service: ... list items as sub-bullets? Could nest ul inside li? Might be okay but spec says use
        • for any list of duties/requirements/benefits. Could have nested lists. We'll do outer li for each category, then inner ul for its items. Similarly for Merchandising and Food Safety. Then after list, a

          for the note about responsibilities not exhaustive. Then

          Qualifications

          • Age Requirement: 21+
          • Work Experience: 2+ years of experience related to food and cooking or experience in sales, product demonstrations, or cooking in a professional environment
          • Knowledge/Skills/Abilities:
            • Comprehensive knowledge of displayed products to guide customers in multiple uses
            • Required Knowledge of or aptitude to learn H-E-B systems and processes (e.g., systems related to scheduling, recipe authoring, product ordering, display planning, MS Office, internal websites, H-E-B mobile apps)
            • Required Advanced communication skills
            • Required Strong customer service skills; passion for hospitality
            • Required Merchandising skills
            • Required Skills in basic cooking techniques (grill, sauté, roast, fry, etc.)
            • Required Ability to read and interpret documents (e.g., safety rules, maintenance instructions, procedure manuals)
            • Required Ability to manage multiple priorities and shift focus between projects
            • Required Ability and willingness to work flexible hours
          • Education: Degree in culinary arts, nutrition, home economics (Preferred)
          • Licenses/Certifications:
            • Completion of / ability to complete H-E-B Wine selling certification or similar experience (Required)
            • Completion of / ability to complete TABC Certification (Required)
          • Physical Demands & Working Conditions:
            • Constantly stand, reach at waist, and grasp
            • Occasionally sit, walk, reach overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, stair climb, ladder climb, pivot, twist, push / pull with arms, pinch, and perform fine motor movements
            • Occasionally be exposed to cold & hot temperatures, loud noise, wet conditions
            • Demonstrate the ability to lift 60 lbs, and manage more than 60 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