Culinary Lead (Sur La Table)

As a Culinary Lead at Sur La Table, you play a key role in the success of the store by inspiring customers throughout every stage of their culinary experience by combining culinary expertise, business acumen, and teaching skills. This role supports the culinary program, drives sales, delivers a #bestincenter customer experience, a company-wide standard for excellence in service, and helps build and manage a high-performing culinary team.

Responsibilities

Support recruitment, training, and ongoing development of a high-performing culinary team; Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture; Provide in-the-moment coaching and feedback to elevate performance and team engagement; Represent Sur La Table's brand and culture by creating memorable, educational experiences; Ensure outstanding cooking class experience by following recipes and game plans while holding employees accountable; Work with store leadership to increase foot traffic and store engagement through cooking classes and private events; Assist with driving sales growth by implementing strategies to enhance culinary and retail business; Analyze key performance metrics daily and leverage insights to optimize store performance; Meet or exceed culinary program goals; Ensure compliance with food safety standards, local health codes, and sanitation regulations; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; Handle liquor, wine, and beer in compliance with alcohol regulations; Ensure store safety and cleanliness; Adhere to wage and hour laws and record time worked; Model and ensure Sur La Table policies and SOPs are communicated and followed

Requirements

Must be 21 years of age or older at the time of employment; 1-2 years of progressively responsible kitchen management experience; Valid Food Manager Certification; Excellent communication, problem-solving, and decision-making abilities; Passion for community engagement and providing exceptional customer experiences; Ability to communicate verbally and work cooperatively with associates and customers; Ability to remain standing for up to 4 hours at a time; Ability to move about the store coaching and directing associates and/or class participants while selling to customers; Ability to perceive and differentiate variations in intensity or quality of flavors or odors; Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise; Ability to use hands to chop, whisk, slice, stir, juice and/or demonstrate other techniques; Ability to lift and/or move merchandise weighing up to 50 lbs; Ability to ascend/descend ladders; Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse; Workweeks expected between 20 and 25 hours with flexible schedule including nights, weekends, and holidays; Regular and predictable attendance with flexibility to adjust class assignments ensuring 3-4 classes taught per week; Ability to work in variable kitchen environment including open flames, hot surfaces, temperature variations, and food allergens

Nice to have

Culinary arts degree; Extensive culinary experience and demonstrated technical proficiency considered in lieu of formal education; Proficiency in Microsoft Office Suite and retail systems