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

Lead high-performing culinary teams; 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 an outstanding cooking class experience in every session; Work with store leadership to increase foot traffic and store engagement; Maintain expertise by staying current on products; 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; Manage daily store operations while ensuring compliance with food safety standards; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; Handle liquor, wine, and beer in compliance; Ensure store safety and cleanliness; Maintain accuracy and integrity of employee records; Adhere to applicable wage and hour laws; Model and ensure all Sur La Table policies and standard operating procedures are communicated effectively.

Requirements

Must be 21 years of age or older at the time of employment; 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 while selling to customers; Ability to accurately 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 from stockroom or sales floor; Ability to use hands to seize, hold, grasp, turn, or otherwise 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 to retrieve and/or move merchandise; Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work; Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays; Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week; Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne.

Nice to have

Culinary degree; Proficiency in Microsoft Office Suite and retail systems