Perishable Specialist
As a Perishable Specialist, you will be responsible for providing a well-stocked and well-maintained department while providing superior customer service. You will prepare, package, and merchandise fresh product on a daily basis, while maintaining all department and food safety / sanitation standards.
Key responsibilities include:

• Customer Service: Provides superior customer service, takes orders from customers by telephone or in person, answers customer questions regarding products and assists them with selections.
• Food Service: Prepares, packages, and merchandises fresh product, slices, packages, labels, and rotates products, scans in items on Telxon for production, assists in technical areas as needed.
• Sales: Merchandises product effectively, uses suggestive selling techniques to meet customer needs and build department sales, makes regular announcements related to freshly-produced items, and to increase sales.
• Food Safety / Sanitation: Cleans and sanitizes display cases; properly operates / maintains equipment, complies with H-E-B food safety and sanitation standards, complies with departmental SOPs and store operating procedures.

Additional department-specific responsibilities include:

• Aguas: Peels, cuts, and chops fresh fruits and vegetables, prepares fresh specialty drinks and food products specific to the Aguas department.
• Floral: Designs floral arrangements; provides a variety of fresh, quality products, designs and executes merchandising programs, tracks seasonal record when appropriate.
• Market: Cuts, trims, and prepares meat for service meat counter and self-service counter, 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 product to ensure freshness, assists floral department when needed, communicates product knowledge to customers by explaining and providing samples, cuts, wraps, and prices produce to be placed on sales floor, maintains signing program.
• Seafood: Knowledgeable about various fish and shellfish, weighs, prices, and packages selections, maintains coolers and freezers.

Qualifications & Key Requirements:

• Work Experience: 1+ years Experience - Required.
• Knowledge/Skills/Abilities: Computer systems knowledge (Telxon, ACR, label machine) - Required, strong customer service skills - Required, communication and interpersonal skills - Required, reading and writing skills - Required, planning and organizing skills - Required.
• Education: HS Diploma or GED or equivalent - Required.
• Licenses/Certifications: Completion of Company Orientation and Safety Training - Required.
• Physical Demands & Working Conditions: Function in a fast-paced, retail environment, in detailed and precise tasks, work with customers, staying attentive to their needs, perform the following, based on your department:

Market:

• Constantly reach at waist.
• Frequently stand, walk, pivot, arm push/pull, arm grasp, cervical flexion.
• Frequently be exposed to wet, cold conditions.
• Occasionally reach overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, stair climb, twist, pinch, perform fine motor movements.
• Occasionally be exposed to hot conditions, ambient temperatures, loud noise.
• Demonstrate the ability to 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 be exposed to wet, cold conditions.
• Occasionally reach overhead, reach at shoulder, knees, and at floor, bend, stoop, squat, crouch, kneel, stair climb, twist, pinch, perform fine motor movements, cervical flexion.
• Occasionally be exposed to hot conditions, ambient temperatures, loud noise.
• Demonstrate the ability to 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