Culinary Lead (Sur La Table)
$40,643–$45,822 year
On-siteBoulder, Colorado, United States
Job Summary
Model and direct culinary employees to ensure customer service standards are met while delivering exceptional cooking class experiences using provided recipes and game plans. Support and deliver training for all staff, provide in-the-moment coaching, and hold employees accountable for performance. Maintain proper storage, prep, and service procedures to ensure sanitary conditions and correct food temperatures, while ensuring all policies and SOPs are consistently followed. Increase cooking class and retail sales by directing employees to execute sales plans and partnering with the Resident Chef, HQ Culinary Team, and other departments as needed. Anticipate and solve problems by taking decisive action and following up with management. Maintain product knowledge, accurately record time and attendance, and ensure adherence to wage and hour laws. Work a varied schedule to teach classes at different times, operate POS systems, and handle beverages or mix ingredients as required.
Required 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
- 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 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
- Regular and predictable attendance
- Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs
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