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

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