Waxahachie, TX19 days ago
Qualifications & Key Requirements: Work Experience: 1+ years of equivalent combination of professional culinary training / experience Experience leading in a complex work and team environment Experience in ordering, inventory maintenance, shrink control, and customer service Knowledge/Skills/Abilities: Proficiency in H-E-B systems (XPTR, DSD, IMS, CICS2, POS, Excel) (preferred) Advanced customer service and communication skills Advanced organization skills Ability to execute high-volume production Ability to maintain efficient operations and troubleshoot equipment malfunctions Ability to supervise, train / cross-train staff Ability to work a flexible schedule, including opening, closing, weekend, holiday shifts Education: Culinary degree or 1+ years equivalent combination of professional culinary training / experience Licenses/Certifications: Completion of internal School of Retail Management (SORM) Physical Demands & Working Conditions: Function in a fast-paced, retail environment Work extended hours and / or rotating schedules Safely maneuver around moving mechanical parts Frequently be exposed to fumes or airborne particles, and toxic or caustic materials Constantly reach at waist, grasp Frequently stand, walk, pivot, Occasionally sit, reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, push / pull with arms, pinch, perform fine motor movements, shoulder circumduction Occasionally be exposed to heat, ambient temperatures, and loud noise Frequently be exposed to wet and cold conditions Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift 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.