Chef
Apply NowCompany: Riggs Distributing, Inc.
Location: San Francisco, CA 94112
Description:
CHEF
Job Description
Riggs Distributing, Inc. is a luxury appliance distributor based in Burlingame, California. We distribute Sub-Zero, Wolf, Cove, and Best Hoods appliances throughout Northern California, Western Nevada, and Hawaii. Associates at Riggs Distributing must contribute towards our company values of Be Bold. Be Open. Be Gracious. Be ALL IN. Our core focus is to deliver exceptional support through quality interactions and amazing experiences.
Our special and unique culture is of utmost importance and is essential to the success and growth of our team. The most important asset in our organization is the team that shows up to work every day with a positive attitude, because we are real people striving to do real good together. To succeed in this, we are adamant about adding the right individuals to our team who will support and protect our core values.
Working as the culinary ambassador for the brand, the Chef will work collaboratively with all members of Riggs Distributing, Inc. and will report to the Luxury Showroom Manager. This person will be humble, kind, and supportive of those within their sphere of influence. As with all leadership positions, the Chef is a role model for all Riggs employees, living the Riggs values by showing up engaged, authentic, and committed to the success of the business and each person involved. By fostering productive relationships and working closely with the DMC, the Chef will provide culinary inspiration, marketing support, and product knowledge to drive sales.
The Chef will focus on maximizing the use of the showroom to convert a high rate of prospects into owners through providing a best-in-class experience to consumers and the trade alike while being acutely aware of the differences in their needs. As the showroom is also a fully functional event space, the Chef must also have the ability to host and manage all events. Riggs Distributing has a time-tested and proven go-to-market strategy that continues to produce high-quality events and culinary programs. The Chef needs to bring forward an innovative and creative approach to new programs and systems that demonstrate our investment in the best quality customer experience. This is a full-time (40 hours/week), exempt position.
Responsibilities, Expectations, and Key Processes include but are not limited to:
Key responsibilities:
Leadership, Management and Accountability of the success of the San Francisco Design Center Culinary Team and all RIGGS culinary events.
Oversee the management, mentorship and training all Culinary team members (contract chefs, and event servers).
Support the sales process as needed including following up on sales leads, scheduling appointments, educating customers on product features/benefits, quoting prices, dealer referrals, visit follow-ups, tracking sales and closing the sales loop.
Provide one-hour educational showroom tours and product demonstrations of our luxury kitchen appliances to customers.
Lead Showroom and Off-Site Events including Supper Clubs, Dealer Trainings, In-Store Demos, Retailer Events and other educational/entertaining events as needed. Some events may be in the evenings.
Create and maintain the budget for all showroom and dealer culinary events.
Maintain a pristine showroom and ensure that all displays are safe and clean.
Ensure expert product knowledge on all products is current. Attend training meetings and educational classes as is authorized (up to date on LMS courses).
Effectively use CRM to meet business objectives.
Manage Showroom and Culinary Team, Drive Sales
Manage, mentor and train Culinary Team on all products, programs, and industry trends.
Set goals and drive performance for Culinary staff. Track post-event surveys to determine client and dealer satisfaction.
Use excellent interpersonal skills to establish and nurture long-term positive relationships with visitors, dealers, designers, tradespeople, customers, partners and SFDC members.
Troubleshoot, revise, and manage Standard Operating Procedures and Core Processes for the culinary teams, including culinary standards, demo chef training and alcohol policy. Provide relevant news and updates to Luxury Showroom Manager and Director of Marketing and Communications at weekly team meetings.
Participate in factory-sponsored events, training locally and at the Sub-Zero Group, Inc. headquarters in Madison, WI.
Event Management/Leads
Manage all event-related items in a timely manner including wine inventory, gifts etc.
Manage all facility set-up and tear down for meetings & events, including but not limited to industry events, sales meetings, and company events
Schedule and train 3rd-party team members and support training of new showroom team members
Maintain an Event Calendar and organize Event Summaries for all events, meetings, and on-site programs
Integrate monthly and unique events into CRM program and Eventbrite
Support off-site dealer events, in-store demos and community events
Ensure flawless execution of events by successfully communicating expectations to team members, creating processes that create efficiencies and meet all key objectives.
Create and maintain the budget for all showroom and dealer events.
Culinary- Work with culinary team on menu development, event content, culinary planning, cooking, and be a spokesperson for the SZWC brands to consumers and trade.
Conduct meetings with the culinary and/or showroom team to plan all aspects of the Showroom's culinary events, from menus, plating practices, event flow, staffing and ordering of supplies.
Plan food preparation for events where necessary, in conjunction with the above event duties.
Maintain knowledge of new food trends and continually innovate menu selections to keep food offerings fresh, exciting, and appealing. Incorporate sustainability practices when appropriate. Relate culinary offerings to the SZWC appliances to show the worth of the product.
Supervises maintenance of all warehouse food supplies and inventory.
Marketing & Development - Support the Luxury Showroom Manager by providing new and engaging ideas
Find new ways to bring freshness to Riggs events and execute innovative menu ideas to highlight the brands to new consumers. Support culinary photography and video for social media, and other marketing channels
Implement customer surveys to measure departmental success.
Guidelines for Success:
Demonstrates Grit: Team member demonstrates ability to persevere when things get hard and/or situation is ambiguous; will make tough decisions, act on them and be consistent; willing to deal with consequences when unsuccessful and move forward undeterred.
Is Curious: Team member exhibits and embraces curiosity; seeks to understand; demonstrates creativity, thinks beyond the first possible solution; recognizes there might be more to discover.
Listens & Influences: Team member asks valuable questions and listens for concerns, unspoken questions and underlying or root issues. Builds productive, honest relationships with customers and other team members, exercising influence and persuasion with integrity.
Interacts with Polish: Team member is an effective communicator, from emails to presentations to thoughtful questions; able to articulate their point of view and demonstrate confidence in their ability to make a positive impact; creates valuable experiences for those with whom they interact.
Anticipates: Team member sees the possibilities, identifies customer and/or other team member needs and offers solutions before they may even know they exist.
Contributes Valuable Ideas: Team member is able to "connect the dots" based on a variety of inputs (industry knowledge, trends, data, customer conversation, personal observations, etc.); demonstrates critical thinking and provides helpful solutions.
Impacts the Company & Customers: For both customers and company objectives, team member weighs tasks and contributions against the "big picture" and long-term organizational goals; devotes time and actions to most valuable pursuits; thinks about the company's success instead of just their own.
Acts Like a Business Owner: Team member operates as if Riggs Distributing is their own business; understands company operations and considers self to be invested in the customer as if an owner.
Contributes within a Team: Team member collaborates with others to produce work and drive results, grows others who can advise customers by sharing information and creating valuable experiences, and enables teams to work productively together.
Job Requirements:
Must have the ability to work flexible hours to support events and showroom schedules, including evenings and weekends
Organization, time-management, attention to detail, and excellent verbal and written communication is a must
Working knowledge of Microsoft Office Suite (Excel, Word, Powerpoint, Outlook)
Knowledge of or ability to learn CRM (Netsuite, Monday.com)
Culinary Arts Degree required or equivalent experience
At least 5 years of culinary experience with at least 3 years of supervisory experience
Must have a clean driving record
Serve Safe Management Certification required
Physical Requirements:
Riggs Distributing, Inc. strives to promote employee health and wellness by paying special attention to prevention of accidents in the workplace which may result in property damage, injuries, or loss of life. We support team members working safely and ask everyone to report any safety or health concerns that could reasonably be encountered while performing their role at a Riggs-owned location or while working from home.
Must adhere to ergonomic best practices and maintain awareness of risks of injury and ensure that environments are maximized for comfort and productivity
Must be able to perform general functions and responsibilities in an office and kitchen environment with adequate lighting and ventilation and varying ranges of temperature and noise levels.
While performing the functions and duties of this job, employee is regularly required to sit, reach with hands and arms, walk, and talk or hear
This job requires some stooping, kneeling, bending, and use repetitive motions
Must be able to occasionally lift and/or move up to 25 lbs
Moderate dexterity application of basic skills to use knives, kitchen equipment, calculator, keyboard, phone, and hand/eye coordination.
Job Description
Riggs Distributing, Inc. is a luxury appliance distributor based in Burlingame, California. We distribute Sub-Zero, Wolf, Cove, and Best Hoods appliances throughout Northern California, Western Nevada, and Hawaii. Associates at Riggs Distributing must contribute towards our company values of Be Bold. Be Open. Be Gracious. Be ALL IN. Our core focus is to deliver exceptional support through quality interactions and amazing experiences.
Our special and unique culture is of utmost importance and is essential to the success and growth of our team. The most important asset in our organization is the team that shows up to work every day with a positive attitude, because we are real people striving to do real good together. To succeed in this, we are adamant about adding the right individuals to our team who will support and protect our core values.
Working as the culinary ambassador for the brand, the Chef will work collaboratively with all members of Riggs Distributing, Inc. and will report to the Luxury Showroom Manager. This person will be humble, kind, and supportive of those within their sphere of influence. As with all leadership positions, the Chef is a role model for all Riggs employees, living the Riggs values by showing up engaged, authentic, and committed to the success of the business and each person involved. By fostering productive relationships and working closely with the DMC, the Chef will provide culinary inspiration, marketing support, and product knowledge to drive sales.
The Chef will focus on maximizing the use of the showroom to convert a high rate of prospects into owners through providing a best-in-class experience to consumers and the trade alike while being acutely aware of the differences in their needs. As the showroom is also a fully functional event space, the Chef must also have the ability to host and manage all events. Riggs Distributing has a time-tested and proven go-to-market strategy that continues to produce high-quality events and culinary programs. The Chef needs to bring forward an innovative and creative approach to new programs and systems that demonstrate our investment in the best quality customer experience. This is a full-time (40 hours/week), exempt position.
Responsibilities, Expectations, and Key Processes include but are not limited to:
Key responsibilities:
Leadership, Management and Accountability of the success of the San Francisco Design Center Culinary Team and all RIGGS culinary events.
Oversee the management, mentorship and training all Culinary team members (contract chefs, and event servers).
Support the sales process as needed including following up on sales leads, scheduling appointments, educating customers on product features/benefits, quoting prices, dealer referrals, visit follow-ups, tracking sales and closing the sales loop.
Provide one-hour educational showroom tours and product demonstrations of our luxury kitchen appliances to customers.
Lead Showroom and Off-Site Events including Supper Clubs, Dealer Trainings, In-Store Demos, Retailer Events and other educational/entertaining events as needed. Some events may be in the evenings.
Create and maintain the budget for all showroom and dealer culinary events.
Maintain a pristine showroom and ensure that all displays are safe and clean.
Ensure expert product knowledge on all products is current. Attend training meetings and educational classes as is authorized (up to date on LMS courses).
Effectively use CRM to meet business objectives.
Manage Showroom and Culinary Team, Drive Sales
Manage, mentor and train Culinary Team on all products, programs, and industry trends.
Set goals and drive performance for Culinary staff. Track post-event surveys to determine client and dealer satisfaction.
Use excellent interpersonal skills to establish and nurture long-term positive relationships with visitors, dealers, designers, tradespeople, customers, partners and SFDC members.
Troubleshoot, revise, and manage Standard Operating Procedures and Core Processes for the culinary teams, including culinary standards, demo chef training and alcohol policy. Provide relevant news and updates to Luxury Showroom Manager and Director of Marketing and Communications at weekly team meetings.
Participate in factory-sponsored events, training locally and at the Sub-Zero Group, Inc. headquarters in Madison, WI.
Event Management/Leads
Manage all event-related items in a timely manner including wine inventory, gifts etc.
Manage all facility set-up and tear down for meetings & events, including but not limited to industry events, sales meetings, and company events
Schedule and train 3rd-party team members and support training of new showroom team members
Maintain an Event Calendar and organize Event Summaries for all events, meetings, and on-site programs
Integrate monthly and unique events into CRM program and Eventbrite
Support off-site dealer events, in-store demos and community events
Ensure flawless execution of events by successfully communicating expectations to team members, creating processes that create efficiencies and meet all key objectives.
Create and maintain the budget for all showroom and dealer events.
Culinary- Work with culinary team on menu development, event content, culinary planning, cooking, and be a spokesperson for the SZWC brands to consumers and trade.
Conduct meetings with the culinary and/or showroom team to plan all aspects of the Showroom's culinary events, from menus, plating practices, event flow, staffing and ordering of supplies.
Plan food preparation for events where necessary, in conjunction with the above event duties.
Maintain knowledge of new food trends and continually innovate menu selections to keep food offerings fresh, exciting, and appealing. Incorporate sustainability practices when appropriate. Relate culinary offerings to the SZWC appliances to show the worth of the product.
Supervises maintenance of all warehouse food supplies and inventory.
Marketing & Development - Support the Luxury Showroom Manager by providing new and engaging ideas
Find new ways to bring freshness to Riggs events and execute innovative menu ideas to highlight the brands to new consumers. Support culinary photography and video for social media, and other marketing channels
Implement customer surveys to measure departmental success.
Guidelines for Success:
Demonstrates Grit: Team member demonstrates ability to persevere when things get hard and/or situation is ambiguous; will make tough decisions, act on them and be consistent; willing to deal with consequences when unsuccessful and move forward undeterred.
Is Curious: Team member exhibits and embraces curiosity; seeks to understand; demonstrates creativity, thinks beyond the first possible solution; recognizes there might be more to discover.
Listens & Influences: Team member asks valuable questions and listens for concerns, unspoken questions and underlying or root issues. Builds productive, honest relationships with customers and other team members, exercising influence and persuasion with integrity.
Interacts with Polish: Team member is an effective communicator, from emails to presentations to thoughtful questions; able to articulate their point of view and demonstrate confidence in their ability to make a positive impact; creates valuable experiences for those with whom they interact.
Anticipates: Team member sees the possibilities, identifies customer and/or other team member needs and offers solutions before they may even know they exist.
Contributes Valuable Ideas: Team member is able to "connect the dots" based on a variety of inputs (industry knowledge, trends, data, customer conversation, personal observations, etc.); demonstrates critical thinking and provides helpful solutions.
Impacts the Company & Customers: For both customers and company objectives, team member weighs tasks and contributions against the "big picture" and long-term organizational goals; devotes time and actions to most valuable pursuits; thinks about the company's success instead of just their own.
Acts Like a Business Owner: Team member operates as if Riggs Distributing is their own business; understands company operations and considers self to be invested in the customer as if an owner.
Contributes within a Team: Team member collaborates with others to produce work and drive results, grows others who can advise customers by sharing information and creating valuable experiences, and enables teams to work productively together.
Job Requirements:
Must have the ability to work flexible hours to support events and showroom schedules, including evenings and weekends
Organization, time-management, attention to detail, and excellent verbal and written communication is a must
Working knowledge of Microsoft Office Suite (Excel, Word, Powerpoint, Outlook)
Knowledge of or ability to learn CRM (Netsuite, Monday.com)
Culinary Arts Degree required or equivalent experience
At least 5 years of culinary experience with at least 3 years of supervisory experience
Must have a clean driving record
Serve Safe Management Certification required
Physical Requirements:
Riggs Distributing, Inc. strives to promote employee health and wellness by paying special attention to prevention of accidents in the workplace which may result in property damage, injuries, or loss of life. We support team members working safely and ask everyone to report any safety or health concerns that could reasonably be encountered while performing their role at a Riggs-owned location or while working from home.
Must adhere to ergonomic best practices and maintain awareness of risks of injury and ensure that environments are maximized for comfort and productivity
Must be able to perform general functions and responsibilities in an office and kitchen environment with adequate lighting and ventilation and varying ranges of temperature and noise levels.
While performing the functions and duties of this job, employee is regularly required to sit, reach with hands and arms, walk, and talk or hear
This job requires some stooping, kneeling, bending, and use repetitive motions
Must be able to occasionally lift and/or move up to 25 lbs
Moderate dexterity application of basic skills to use knives, kitchen equipment, calculator, keyboard, phone, and hand/eye coordination.