Central Market (Plano) Cooking School Lead Instructor - Full-time

Cooking School Lead Instructor

Responsibilities Central Market is seeking a Cooking School Lead Instructor with availability to include days, evenings, and weekends to handle the freshest quality ingredients. The Cooking School Lead Instructor works under general supervision. They will apply advanced skills in procedures, techniques, tools, materials and/or equipment appropriate to area of specialization. They will rely on experience and judgment to plan and accomplish assigned goals, duties and tasks, and they will serve as a resource to others in the resolution of complex problems and issues. Mastery of specialized subject matter knowledge required. Duties of this position include:

• Research and observe culinary trends to aid in selection of class instructors, menus for Partner-taught classes, and background information for team meetings prior to classes
• Alongside Cooking School Manager, conduct cooking school Partner training
• Address Cooking School customer concerns as requested by the Cooking School Manager
• Assist in recipe testing
• Complete reports as requested by Cooking School Manager
• Assist in maintaining sanitation for entire kitchen area
• Assist Cooking School Manager in supervising up to 5 employees
• Convey a contagious level of enthusiasm for food
• Develop and maintain broad food industry expertise
• Understand the impact of trends and events on the Central Market customer preferences
• Help other Partners understand food industry practices and new developments
• Recognize and respond to the underlying feelings and concerns expressed by customers (e.g., respond to tone, emotion, context and nonverbal cues)
• Assist in aligning Central Market offerings with customer needs and preferences
• Provide a level of customer service that enhances Central Markets reputation
• Internalize customer feedback or trends and provide innovative ideas to meet their future needs
• Establish Central Market as the trusted food resource of choice for customers
• Promote a risk free and enjoyable cooking school experience
• Bring to bear the appropriate knowledge and expertise in making decisions
• Advance problems toward resolution when encountering ambiguity or uncertainty
• Make timely decisions on a wide array of problems/issues
• Communicate clear expectations for assignments
• Delegate responsibility to appropriate Partners
• Provide the resources, information, authority and support needed to achieve objectives
• Remove obstacles in order to move the work forward
• Hold people accountable for achieving their goals
• Express oneself effectively in one-on-one conversations and small groups
• Develop content and level of detail in verbal communications to meet others' needs and accomplish results
• Actively engage the audience's interest during presentations
• Gauge audience reaction during presentations and make appropriate adjustments
• Create and use technology/audiovisual aids smoothly and effectively
• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures and governmental regulations
• Ability to write reports business correspondence and procedure manuals
• Collaborate as a team player by inviting and building upon ideas and input of others
• Respond resourcefully and constructively to new demands, priorities and challenges or obstacles (e.g. looked for new solutions)

Education and experience: 8+ years of experience in the area of specialization. Culinary school coursework/degree, related education or experience preferred. An extensive knowledge of food and culinary trends is preferred. Supervisory experience preferred. Knowledge of department product, food preparation and equipment required.

Physical and Other Requirements Must be able to function in a fast-paced retail environment. Must be able to lift and carry to 75 pounds on regular basis up to 500 feet in distance. Must be able to stand, walk, bend, reach, kneel, squat, and reach overhead and side to side throughout shift. Must possess hand/finger dexterity. Must be able to safely maneuver around moving mechanical parts; high, precarious places; and extreme temperatures. Must be able to work in a cooler environment on a regular basis and in an extreme cold environment on an occasional basis. Must be able to work in extreme heat from ovens and fryers. While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles. The noise level is usually moderate; rarely exposed to extreme noise.