<span>Culinary Lead (Sur La Table)</span>

Csc Generation - Southlake, TX

Part-time - Entry Level

Southlake, TX

11-50 employees

About the position

The Culinary Lead at Sur La Table plays a crucial role in enhancing the customer experience by blending culinary expertise with business acumen and teaching skills. This position supports the Resident Chef in managing culinary staff and driving business results, ensuring that customers receive exceptional service throughout their culinary journey.

Responsibilities

• Model and direct employees to ensure customer service standards are met.
• Deliver and hold employees accountable for an exceptional cooking class experience using provided recipes and game plans.
• Support and/or deliver training for all employees to maintain an informed and capable environment.
• Maintain proper storage, prep, and service procedures, ensuring sanitary conditions in all workspaces.
• Ensure all food items are cooked and served at the correct temperature.
• Communicate effectively Sur La Table policies and standard operating procedures (SOPs) to employees and ensure compliance.
• Provide coaching and performance feedback to culinary employees.
• Seek opportunities to increase cooking class and retail sales, directing culinary employees to execute sales plans.
• Anticipate and solve problems by taking decisive action and following up with the Resident Chef.
• Stay informed by maintaining product knowledge and seeking additional training resources when necessary.
• Ensure the accuracy and integrity of employee information, including Time and Attendance records.
• Partner appropriately with the Resident Chef, HQ Culinary Team, Human Resources, and other departments as needed.
• Demonstrate exceptional verbal and written communication skills with employees, customers, and management.
• Ensure adherence to applicable wage and hour laws and accurately record time worked according to SLT policy.
• Handle, serve, and pour liquor, wine, and beer, and mix ingredients for cocktails and other drinks as needed.
• Perform additional responsibilities as assigned by the Resident Chef.

Requirements

• 1-2 years of 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.