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Position: Kitchen Assistant Status: Parttime, Nonexempt Reports to: Resident Chef Company Overview: The first Sur La Table store opened in Seattle's Pike ...
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Job Title: Assistant Manager At Jos. A. Bank, our Assistant Manager s primary responsibility is to assist the Store Manager in profitably operating the store ...
Job Title: Assistant Manager At Jos. A. Bank, our Assistant Manager s primary responsibility is to assist the Store Manager in profitably operating the store ...
For your reference, we have included the original job posting below.
Assistant Chef
Job Number:
75157621
Company Name:
Sur La Table
Job Location:
Palo Alto, CA US
Job Category:
Merchandising, Purchasing & Retail
Assistant Chef
Assistant Chef Location: CA - Palo Alto Company Order Number: 5152
Description TITLE: Assistant Chef CLASSIFICATION: Full time, Non-exempt REPORTS TO: Resident Chef COMPANY OVERVIEW: The first Sur La Table store opened in Seattle's Pike Place Market in 1972 selling hard-to-find kitchenware imported from France. Since then the company has expanded to more than 80 stores nationwide, a direct-mail business distributing millions of catalogs each year, an e-commerce site, a gift registry, and a cooking class program. Sur La Table prides itself in being the premiere retailer for creative cooking and artful entertaining through a legacy in culinary innovation, authenticity and discovery. If you have a passion for exceptional customer service and authentic culinary tools and serving pieces from around the world, we welcome you to join Sur La Table. POSITION OVERVIEW: Responsible for directly supporting all aspects of the Culinary Program under the supervision of the Resident Chef. RESPONSIBILITIES: * Assists with maintaining the profitability of the Culinary Program, controlling expenses and meeting or exceeding revenue goals. * Teaches at least 2 or 3 culinary classes per week. * Assists Resident Chef with planning, implementing and monitoring classes. * Drives retail sales by highlighting products before, during and after classes. Works with store management and the corporate culinary department to ensure products are ordered and available for class sales. * Leads and champions Sur La Table's vision and strategies. Models and creates an environment for exceptional customer service. * Assists Resident Chef with supervision and scheduling of all culinary staff. * Monitors staff performance and delivers on-going coaching and feedback. * Ensures compliance with all company policies and procedures. Protects all company assets and maintains Loss Prevention critical controls. * Provides suitable introductions for instructors at the start of each class. * Available to work on the sales floor to enhance product knowledge. Attends all store meetings and product training events. * Supports Resident Chef's efforts with local marketing and promotion of culinary program. Maintains awareness of trends and local influences. * Acts as proxy for Resident Chef as needed and directed. * Performs additional duties as needed to be determined by the Resident Chef. * Acts as Manager on Duty for retail store in cases of emergency. * Maintains kitchen operations and ensures adherence to Health and Safety codes and the highest standards of cleanliness. Manages proper inventory control. * Partners with culinary staff to ensure kitchen is well prepared in advance of class start time. Ensures recipes, printed materials, mis-en place, cooking supplies and seating are ready and available. * Assists with online registration and reporting. * Records telephone and store reservations for classes. REQUIREMENTS: * 1-2 years experience as chef instructor, chef, caterer, chef de cuisine, sous chef or equivalent required. * 1-2 years retail sales, supervision or similar customer facing experience required. * Degree in Culinary Arts or Bachelor of Arts preferred. * Possesses current food handler's permit. * Demonstrates a passion for cooking, entertaining and Sur La Table products. * Possesses and demonstrates desire for career growth and assuming additional responsibilities. * Demonstrates excellent communication, facilitation skills and public speaking skills. * Ability to manage multiple tasks and effectively prioritize. * Ability to develop well written recipes, menus and culinary class curriculum.
