Central Market (Houston) Food Demo Tasting Specialist - Part time

Job Description:

Job Summary: Provides a service to Customers and demonstrates and sells product through educating customers in product uses and location. Works under direct supervision performing assigned demo tasks following established Food Safety and Standard Operating Procedures. Applies basic knowledge, skills, techniques and tools to perform assigned tasks. Use of moderately specialized subject matter knowledge is required. Excellent proactive Customer Service and communication skills are required for Customer engagement.

Key Responsibilities & Essential Functions:

Assist the Customer anywhere in the store with moderate to broad food knowledge.

Promote sales through moderate to broad ingredient, food preparation, recipe and product knowledge

Based in Center Store but able to set up and man a demo or sample stations anywhere in the store and sells specific product through manned station following the guidelines provided

Sets up assigned demo stations procuring product and tracking usage

Track and record ROI of manned stations

Use down-time to face shelves and keep department clean

Helps maintain sampling stations

Provides superior, proactive customer service

Uses suggestive selling techniques to maximize sales

Educates customers in recipe suggestions, preparation methods and cooking techniques for demo products

Assist Customers in physical need of assistance

Answers Customer's questions about product and explains merits to influence Customer's purchase

Demonstrates a curiosity for food and explores current food trends through books, magazines, articles, cooking classes, and other avenues

Exhibits varied interest/knowledge in cooking to include knowledge of ingredients and preparation methods

Maintains food safety standards and sanitation in the department

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:

Work Experience:

Typically requires 1-3 years of related experience in Selling and/or Customer Service

Knowledge/Skills/Abilities:

Basic food knowledge and experience - Required

Knowledge of parings and flavor profiles and/or willingness to learn profiles - Required

Exhibit interest, knowledge and ability in food preparation and cooking methods - Required

Successfully complete the Foodie knowledge review annually - Required

Ability to calculate figures and amounts such as weights, discounts, percentages, and volume - Required

Education:

Licenses/Certifications:

Food safety certification - Preferred

Attend a minimum of 70% all available on-site Vendor Training classes - Required

Physical Demands & Working Conditions:

Exposed to moving mechanical parts; small, confined spaces; cleaning chemicals and airport particles

The noise level is moderate

Lift moderately heavy loads up to 50 lbs. individually with potential for heavier loads when team-lifting

Ability to bend, reach, kneel, twist, and squat

Ability to stand and walk for long periods of time

Ability to push/pull heavy loads of 75 lbs

While performing the duties of this job, the employee is frequently exposed to small, confined areas and may be exposed to a variety of cleaning chemicals. The noise level in the work environment is usually moderate. The environment is fast paced and requires long periods of time standing and walking with a moderate amount of repetitive hand motions

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: 10/1/2012