Chef Instructor, Savory (Sur La Table)
Sur La Table
- New York City, NY
- $18.30-20.64 per hour
- Permanent
- Part-time
- Models and directs employees to ensure customer service standards are met.
- Delivers an exceptional cooking class experience at every class using recipes and game plans provided.
- Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.
- Ensures high standards of sanitation and cleanliness are maintained throughout the experience. Keeps work area and guest areas clean and organized.
- Ensures all food items are cooked and served at the correct temperature and under sanitary conditions.
- Works as a part of a high-performing team to achieve store's sales plan. Strives to achieve individual and/or class sales goals.
- 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 Kitchen Assistants and communicates performance issues directly to the Resident Chef.
- Seeks opportunities to increase cooking class and retail sales.
- Records time worked, accurately and according to SLT policy.
- Anticipates and solves problems by taking decisive action, follows up with Resident Chef.
- Demonstrates 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 Resident Chef.
- 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.
- Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature.
- 1-2 Years kitchen operations experience.
- Culinary degree in Savory or equivalent experience considered in lieu of degree.
- Demonstrated successful teaching and training experience.
- Valid Food Handlers and/or Food Managers Certification.
- Must be at least 21 years old.
- Familiarity with MS Office Suite (Word, Excel, Outlook).
- Proven ability to drive sales and motivate teams.
- Proven communication 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 & decisive action.
- Take Ownership: You are committed, responsible and provide solutions.
- Achieve Results: You meet and exceed goals and expectations.
- $