Responsibilities

The Culinary Lead will model and direct employees to ensure customer service standards are met, deliver and hold employees accountable for an exceptional cooking class experience, contribute to an environment where employees are informed and capable by supporting and/or delivering training, maintain proper storage, prep, and service procedures, ensure all food items are cooked and served at the correct temperature, model and ensure all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively, provide coaching in the moment and performance feedback to culinary employees, seek opportunities to increase cooking class and retail sales, anticipate and solve problems by taking decisive action, stay informed by maintaining product knowledge, ensure the accuracy and integrity of employee information, demonstrate exceptional verbal and written communication skills, and ensure adherence to applicable wage and hour laws.