Resident Chef (Sur La Table)

As a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team.

Responsibilities

Recruit, mentor and retain a high-performing team; Lead, coach, and inspire associates to exceed performance expectations; Conduct regular performance evaluations, provide feedback, and create development plans; Represent Sur La Table's brand and culture by creating memorable, educational experiences; Ensure outstanding cooking class experience by following provided recipes and game plans; Work with store leadership to increase foot traffic and store engagement through cooking classes and private events; Maintain expertise by staying current on products and training; Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture; Oversee and address all customer feedback related to the culinary program; Drive sales growth by developing and implementing strategies; Analyze key performance metrics daily; Meet or exceed culinary and retail goals measured by KPIs; Manage daily store operations while ensuring 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 regulations; Ensure store safety and cleanliness; Maintain accuracy and integrity of employee records; Adhere to applicable wage and hour laws; Model and ensure Sur La Table policies and SOPs are communicated and followed

Requirements

Must be 21 years of age or older; 1-2 years' experience as a culinary instructor; 3-4 years of progressively responsible kitchen management experience; Valid Food Manager Certification; Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals; Strong leadership skills with the ability to inspire, develop, and retain a high performing team; 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 5 hours at a time; Ability to move about the store coaching and directing associates and/or class participants; 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 between 46 and 48 hours with flexible schedule including nights, weekends, and holidays; Regular and predictable attendance with flexibility to adjust class assignments, ensuring 6-8 classes are taught per week; Ability to work in a variable kitchen environment including open flames, hot surfaces, temperature variations, and food allergens

Nice to have

Culinary degree strongly preferred; Proficiency in Microsoft Office Suite and retail systems preferred