reports to the Head Chef. ? 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 by keeping 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 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.
? Anticipates and solves problems by taking decisive action, follow up with HeadChef.
? Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office.
? Additional responsibilities as assigned by HeadChef.
? 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.
Experience and Required Qualifications
? 1-2 Years kitchen operations experience.
? Culinary degree or equivalent Sous Chef experience considered in lieu of degree.