Culinary Lead (Sur La Table)

Responsibilities

• Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office.
• Achieve Results: You meet and exceed goals and expectations.
• Models and directs employees to ensure customer service standards are met. Delivers and holds employees accountable for an exceptional cooking class

Requirements

• experience at every class using recipes and game plans provided.
• ESSENTIAL FUNCTIONS: 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 work place coaching and directing employees and/or class participants or while selling to customers.
• Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.
• Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.
• Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.
• Ability to work a varied schedule in order to teach classes at different times of the day, week and year.
• Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work.
• Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs.
• QUALIFICATIONS: 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.
• Familiarity with MS Office Suite (Word, Excel, Outlook).
• Proven ability to drive sales and motivate teams.

Additional details