The Culinary / Event Assistant (CEA) contributes to the success of Appetito / Sage Harvest by engaging and serving customers at all points of their culinary event. The CEA blends a passion for cooking and entertaining to support the Event/ Culinary team in driving business results. The CEA reports to the Appetito / Sage Harvest Manager.

• Assists in planning and operations of private events

• Prepares and obtains contracts with private event customers

• Communicates customer needs to management

• Assists with shopping for ingredients, class preparation, or additional support as needed or directed by General Manager

• Provides an exceptional customer experience according to customer service standards.

• Proactively seeks out and greets customers.

• Supports an exceptional event/cooking class experience at every class by acting as an extension of the instructor or as a part of the event team. Reinforces and supports the techniques being presented in class.

• Stays informed by maintaining product knowledge, accesses available training, and seeks out additional resources when necessary.

• Works as a part of a team to achieve Appetito / Sage Harvest sales plan.

• Consistently follows all Appetito / Sage Harvest policies and standard operating procedures (SOPs).

• Shares additional services such as gift cards, cooking classes, and events with customers.

• Participates in setting up, cleaning, and preps classroom/event center for Events/Classes.

• Accurately records time worked.

• May handle and serve wine and beer and/or mix ingredients, such as liquor, soda, water

• Additional responsibilities as assigned.

Essential Functions

• Ability to communicate verbally and work cooperatively with team members and customers.

• Ability to remain in a stationary position for up to 3 hours at a time.

• Ability to move about the workplace, coaching and directing class participants.

• 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 to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.

• Ability to use hands to seize, hold, grasp, turn, or otherwise chop, whisk, slice, stir, juice, and/or demonstrate other techniques.

• Ability to work a varied schedule, including nights and weekends, as business dictates.

• Ability to operate a computer, POS system, keyboards, merchandise scanners, and mouse 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 variations in kitchen temperature.