Sur La Table is now hiring a resident chef!
The Resident Chef contributes to the success of Sur La Table by inspiring discovery and being a helpful partner on our customers’ daily journey of memorable experiences. The Resident Chef blends culinary talent, business acumen, teaching skills and an entrepreneurial spirit to drive business results and develop people. This role uses discretion in assigning duties to employees and in employment decisions and is accountable for the success of the cooking school program (measured by Net Cooking and Retail Sales) culinary operations, staffing and performance management of culinary employees. The Resident Chef reports to the Store Manager.
JOB DUTIES AND RESPONSIBILITIES:
- Create an environment where employees inspire discovery by showing off a great product or sharing a new culinary technique by directing and monitoring training for culinary employees.
- Model and hold employees accountable for delivering HERO Selling behaviors.
- Deliver and hold employees accountable for an exceptional cooking class experience at every class using recipes and game plans provided. Teach a minimum of 4 classes per week.
- Model and direct employees to ensure customer service standards are met. Resolve customer problems or complaints by determining optimal solutions in a timely manner.
- Seek opportunities to increase cooking class and retail sales and direct culinary employees to execute sales plans. Work with Store Manager to engage retail employees as needed.
- Model and ensure all Sur La Table policies and procedures, including but not limited to, Cooking School and Retail Operations, HR Practices and Critical Controls, are maintained and consistently followed.
- Represent the cooking school program in your community by developing and executing local marketing plans, building relationships with local restaurants and developing new class content in partnership with the Corporate Culinary Team.
- Ensure accuracy and integrity of employee information including, but not limited to, Time and Attendance records, personal data, and payroll.
- Create plans to proactively staff the cooking school according to business need. Recruit, retain and engage a team who inspires customers to do more in the kitchen and do it better.
- Analyze and measure business trends and in partnership with the Store Manager, implement plans to drive retail sales and culinary revenue. Control shrink, expenses, and payroll.
- Ensure culinary schedule is optimized using “proven winners” to drive business objectives.
- Provide ongoing coaching and performance feedback to culinary employees and conduct all formal performance reviews for the culinary team. Develop the next generation of Resident Chefs for Sur La Table.
- Appropriately partner with Store Manager, Corporate Culinary Team, HR and other departments as needed or necessary.
- 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, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.
- Additional responsibilities as assigned by Store Manager.