Culinary Lead

Aug 14  |  Sur La Table

JOB DUTIES AND 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, follows up with the Resident Chef.
• Stays informed by maintaining product knowledge, accesses available training and seeks out
additional resources when necessary.
• Ensures the accuracy and integrity of employee information including, but not limited to,
Time and Attendance records and personal data.
• Appropriately partners with Resident Chef, HQ Culinary Team, Human Resources and other
departments as needed or necessary.
• Demonstrate exceptional verbal and written communication skills with employees,
customers, field management and corporate office.
• Ensures adherence to applicable wage and hour laws. Accurately records time worked according to SLT policy

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 which includes teaching a minimum of one and a maximum
of four classes per week (depending on location) to observe employees and customers 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.
• Environmental conditions: working with an open flame and/or other heating units, and
exposure to variation in kitchen temperature.

EXPERIENCE AND 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.