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, and helps build and manage a high-performing culinary team. Workweeks are expected to be between 20 and 25 hours.

Responsibilities

Support the recruitment, training, and ongoing development of a high-performing team; Lead, coach, and inspire associates to exceed performance expectations; Provide in-the-moment coaching and feedback; Represent Sur La Table's brand and create memorable, educational experiences; Ensure an outstanding cooking class experience in every session; Work with store leadership to increase foot traffic through cooking classes and private events; Assist with driving sales growth by implementing strategies to enhance the culinary and retail business; Analyze key performance metrics daily and optimize store performance; Consistently 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; May handle liquor, wine, and beer in compliance with applicable alcohol regulations; Ensure store safety and cleanliness; Adhere to applicable wage and hour laws; Teach 3-4 classes per week

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 grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise; Ability to use hands to seize, hold, grasp, turn, 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 to retrieve and/or move merchandise; Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse; Flexible schedule, including nights, weekends, and holidays; Ability to work in a variable kitchen environment including open flames, hot surfaces, temperature variations, and food allergens; Proficiency in Microsoft Office Suite and retail systems preferred; A degree in culinary arts is preferred, but extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education

Nice to have

A degree in culinary arts; Proficiency in Microsoft Office Suite and retail systems