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

Supports the recruitment, training, and ongoing development of a high-performing team to meet culinary business needs; 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; Communicate performance issues directly to the General Manager/Store Manager; Represent Sur La Table's brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty; Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources; Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution; Work with store leadership to increase foot traffic and store engagement through cooking classes and private events; Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor; Assist with driving sales growth by implementing strategies to enhance the culinary and retail business; Analyze key performance metrics daily and leverage insights to optimize store performance; Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales; Ensure compliance with food safety standards, local health codes, and sanitation regulations; Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions; Ensure store safety and cleanliness, addressing any maintenance needs promptly; Adhere to applicable wage and hour laws and accurately record time worked according to SLT Policy; Model and ensure all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively, maintained and consistently followed

Requirements

Must be 21 years of age or older at the time of employment; Degree in culinary arts or extensive culinary experience with demonstrated technical proficiency; 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; 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 to be between 20 and 25 hours with flexible schedule, including nights, weekends, and holidays; Regular and predictable attendance with flexibility to adjust class assignments based on demand, ensuring 3-4 classes taught per week; Ability to work in a variable kitchen environment including open flames, hot surfaces, temperature variations, and food allergens

Nice to have

Degree in culinary arts; Proficiency in Microsoft Office Suite and retail systems