Culinary Lead (Sur La Table)

The Culinary Lead contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Culinary Lead blends culinary talent, business acumen and teaching skills to support the Resident Chef in driving business results and the staffing and performance management of all culinary employees. The Culinary Lead reports to a Resident Chef.

Responsibilities

Models and directs employees to ensure customer service standards are met; Delivers and holds employees accountable for an exceptional cooking class experience at every class using recipes and game plans provided; Contributes to an environment where employees are informed and capable by supporting and/or delivering training for all employees; Maintains proper storage, prep and service procedures and maintains all equipment and workspaces to ensure sanitary conditions; Ensures all food items are cooked and served at the correct temperature; Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed; Provides coaching in the moment and performance feedback to culinary employees; Seeks opportunities to increase cooking class and retail sales and directs culinary employees to execute sales plans; Anticipates and solves problems by taking decisive action and follows up with the Resident Chef; Stays informed by maintaining product knowledge, accessing available training and seeking out additional resources when necessary; Ensures the accuracy and integrity of employee information including Time and Attendance records and personal data; Appropriately partners with Resident Chef, HQ Culinary Team, Human Resources and other departments as needed; Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office; Ensures adherence to applicable wage and hour laws and accurately records time worked according to SLT policy; May handle, serve, and pour liquor, wine and beer and/or mix ingredients to prepare cocktails and other drinks; Additional responsibilities as assigned by Resident Chef

Requirements

1-2 years progressively responsible kitchen operations or kitchen management experience; Culinary degree or equivalent Sous Chef experience considered in lieu of degree; Valid Food Handlers / Food Managers Certification; Must be at least 21 years old; Familiarity with MS Office Suite (Word, Excel, Outlook); Demonstrated successful teaching and training experience; Proven ability to drive sales and motivate teams; Proven training and communication skills; Proven leadership and financial management skills; Ability to communicate verbally and work cooperatively with employees and customers; Ability to remain in a stationary position for up to 3 hours at a time; Ability to move about the workplace coaching and directing employees and/or class participants or while selling to customers; Ability to distinguish differences or similarities in intensity or quality of flavors or odors; Ability to grab, reach, push, pull, bend, stoop, kneel and crouch; Ability to use hands to seize, hold, grasp, turn, chop, whisk, slice, stir and juice; Ability to work a varied schedule to teach classes at different times of the day, week and year; Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse; Regular and predictable attendance; Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs; Ability to work with an open flame and/or other heating units and exposure to variation in kitchen temperature