Executive Chef
2 days ago
At Sur La Table, we're passionate about creating an exceptional culinary experience for our customers. As a Resident Chef, you'll play a key role in inspiring our customers on their culinary journey, blending culinary talent, business acumen, and teaching skills to drive business results while building a high-performing team.
Key Responsibilities:- Model and direct employees to ensure customer service standards are met.
- Deliver and hold employees accountable for an exceptional cooking class experience at every class using recipes and game plans provided.
- Create an environment where employees are informed and capable by partnering with the General Manager to direct training for culinary employees.
- Manage the complete operations of the kitchen, maintaining proper storage, prep, and service procedures, and ensuring all equipment and workspaces are sanitary.
- Delegate tasks appropriately and hold the team accountable.
- Model and ensure all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained, and consistently followed.
- Represent the culinary program in the community by building relationships with local restaurants and developing new class content in partnership with the HQ Culinary team.
- Proactively monitor and manage staffing levels of the culinary program according to culinary census and fluctuations in seasonal business needs.
- Maintain an active performance development process, providing coaching in the moment and performance feedback to employees, and conducting formal performance reviews.
- Seek opportunities to increase cooking class and retail sales and direct culinary employees to execute sales plans.
- Work with the General Manager to engage retail employees.
- Analyze and measure retail and culinary business trends, developing and implementing plans to drive topline retail sales and culinary revenue.
- Ensure the culinary schedule is optimized to drive business goals.
- Stay informed by maintaining product knowledge, accessing available training, and seeking out additional resources when necessary.
- Ensure the accuracy and integrity of employee information, including Time and Attendance records and personal data.
- Manage inventory, control shrink, supply, and culinary expenses.
- Partner appropriately with the General Manager, HQ Culinary team, Human Resources, and other departments as needed or necessary.
- Ensure adherence to applicable wage and hour laws, accurately recording time worked according to SLT policy.
- Demonstrate exceptional verbal and written communication skills with employees, customers, field management, and corporate office.
- May handle, serve, and pour liquor, wine, and beer, and/or mix ingredients to prepare cocktails and other drinks.
- 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, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using the 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.
- Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature.
- 3-4 years of progressively responsible kitchen management experience.
- Experience as a Sur La Table Assistant Resident Chef, preferred.
- Culinary degree or equivalent Sous Chef experience considered in lieu of degree.
- 1-2 years' experience as a culinary instructor.
- Experience training others and holding teams accountable.
- Experience leading and coaching teams from varied specialties.
- Valid Food Manager Certification.
- Familiarity with MS Office Suite (Word, Excel, Outlook).
- Proven ability to drive sales and motivate teams.
- Proven training and communication skills.
- Proven leadership and financial management skills.
- Focus on the Customer: You inspire and delight your customers.
- Be Genuine: Your communication style is respectful, effective, and sincere.
- Make the Right Call: You effectively blend knowledge, experience, wisdom, and decisive action.
- Take Ownership: You are committed, responsible, and provide solutions.
- Achieve Results: You meet and exceed goals and expectations.
- Develop People: You never compromise on people.
- Lead the Way: You influence positive outcomes.
- Facilitate Success: Your team is motivated, engaged, and accomplished.
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