+ 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 move about the work place coaching and directing employees and/or class participants or while selling to customers. + Ability to remain in a stationary position for up to 3 hours at a time. ESSENTIAL FUNCTIONS: + Ability to communicate verbally and work cooperatively with employees and customers. + Additional responsibilities as assigned by Resident Chef. in order to prepare cocktails and other drinks. + May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. Accurately records time worked according to SLT policy. + Ensures adherence to applicable wage and hour laws. + Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office. + Appropriately partners with Resident Chef, HQ Culinary Team, Human Resources and other departments as needed or necessary. + Ensures the accuracy and integrity of employee information including, but not limited to, Time and Attendance records and personal data.

+ Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary. + Anticipates and solves problems by taking decisive action, follows up with the Resident Chef. + Seeks opportunities to increase cooking class and retail sales and directs culinary employees to execute sales plans. + Provides coaching in the moment and performance feedback to culinary employees. + Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.

+ Ensures all food items are cooked and served at the correct temperature. + Maintains proper storage, prep and service procedures and maintains all equipment and workspaces to ensure sanitary conditions.

+ Contributes to an environment where employees are informed and capable by supporting and/or delivering training for all employees. + Delivers and holds employees accountable for an exceptional cooking class experience at every class using recipes and game plans provided. + Models and directs employees to ensure customer service standards are met. The Culinary Lead reports to a Resident Chef. The Culinary Lead blends culinary talent, business acumen and teaching skills to support the Resident Chef in driving business results and the staffing and performance management of all culinary employees. The Culinary Lead contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey.

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