Robson Ranch Cooking Connection - Culinary Selling Lead - Full time

Job Summary: As a Culinary Selling Lead, you'll lead selling activation events in the Cooking Connection kitchen while developing 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 expertise and knowledge of multiple ingredients, beverage recommendations, and cooking techniques to drive sales and customer engagement. You'll also supervise, manage inventory, and train / develop Partners.

Key Responsibilities & Essential Functions:

Store Lead Operations / Training:

• May serve as backup to Department Manager; typically works opposite shift to Manager; may serve as informal leader to other Connections Partners
• May make recommendations on hiring, promoting, rewarding, disciplining, and resolving Partner-related matters
• Trains Partners; directs work; addresses complaints; resolves issues
• Influences department work schedule; ensures consistent and constant coverage for the kitchen and cart
• Assists Manager in maintaining a direct line of communication to all Connections Team Partners
• Assists Manager in setting daily, weekly, and period goals
• Ensures Partners read, understand, sign, and follow all required policies
• Monitors / manages communication using PartnerNet, email, Showtime Event Scheduling System (SESS), Slack, meetings, etc.; assists with communication and follow through with Dept Managers and Store Leaders for all Connections selling event activities
• Reviews daily sales / additional reports to understand metrics of success
• Uses reporting tools to prepare / communicate key performance indicators (KPIs) and results to the Manager and Connections Team
• Influences event order quantity and delivery schedule to ensure all Connections selling event product quantities align with sales goals and timing
• Assists with event space planning / location in Store; ensures product displays are built and maintained
• Contributes to future event planning; shares insights related to food trends, restaurant experiences, and Customer's local preferences; suggests adjustments for stronger future performance
• Creates / maintains a Customer Experience calendar with in-Store Cooking Classes, Wine Education, Dinners
• Builds / ensures production plans and their execution
• Performs back-up or prep duties when needed

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; adapts as needed to customer response, inventory changes, etc.
• Suggests distinctive alcoholic and non-alcoholic beverage pairings
• Develops / maintains relationships with Customers by recalling dietary needs / restrictions and wine preferences to tailor future visits; applies expert observation skills and intuitive selling techniques
• Contributes culinary insights, food trends, local trends, and Customer insights to in-Store cooking events
• Develops recipes to support events and secures product and supplies needed with appropriate Department Managers
• Uses suggestive selling techniques and advanced product knowledge / experience to drive sales
• Promotes / plans / executes Cooking Classes, Wine education, and Dinner Series execution where applicable
• May conduct Connections floor demos

Merchandising:

• Executes Connections kitchen merchandising programs including plan-o-gram (POG) integrity, planned promotion execution, and Store flex planning
• 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
• Builds / maintains merchandising displays; uses appropriate signs, tags, and branding
• Ensures recipes for the day are printed and loaded using the Recipe Author tool; ensures Customer signage for daily menu and daily sampling hours is updated and on display
• Ensures Connections inventory and backstock are managed with an ownership mentality
• Guides customers to multiple product uses; shares product stories on origin, flavor, authenticity, uniqueness, etc.
• May support food production for retail sale

Food Safety / Sanitation:

• Ensures compliance with federal, state, and H-E-B food safety regulations / standards and department SOPs
• Completes all required food safety and related trainings
• Maintains a professional, clean, healthy, and safe work environment
• Ensures proper equipment use; cleans / sanitizes 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

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.

Qualifications & Key Requirements:

Age Requirement:

• 21+

Work Experience:

• 3+ years of experience related to food and cooking or experience cooking in a professional environment, in sales or product demonstrations

Knowledge/Skills/Abilities:

• Advanced knowledge of H-E-B systems and processes (e.g., systems related to scheduling, recipe authoring, inventory management, product ordering, display planning, sales data, MS Office, internal websites, H-E-B mobile apps) - Required
• Expert customer service skills - Required
• Advanced communication / public speaking skills - Required
• Advanced merchandising skills - Required
• Strong interpersonal and influencing skills - Required
• Skills in advanced cooking techniques - Required
• Ability to demonstrate formal / informal leadership - Required
• Ability to read and interpret documents (e.g., safety rules, maintenance instructions, procedure manuals, financial / sales reports) - Required
• Ability to manage multiple priorities and shift focus between projects - Required
• Ability to work flexible hours and weekends - Required
• Passion for hospitality - Required

Education:

• Degree in culinary arts, nutrition, home economics, or H-E-B Culinary certification - Required

Licenses/Certifications:

• 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