Culinary Lead, FT (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 the 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; Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty; Ensure an outstanding cooking class experience in every session by following provided recipes and game plans; 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 the culinary and retail business; Analyze key performance metrics daily and leverage insights to optimize store performance; Ensure compliance with food safety standards, local health codes, and sanitation regulations; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses

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 remain standing for up to 4 hours at a time; Ability to lift and/or move merchandise weighing up to 50 lbs; Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse; Workweeks are expected to be between 20 and 25 hours with the ability to have a flexible schedule, including nights, weekends, and holidays; Ability to work in a variable kitchen environment including but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne

Nice to have

A degree in culinary arts is preferred; Extensive culinary experience and demonstrated technical proficiency (considered in lieu of formal education); Proficiency in Microsoft Office Suite and retail systems preferred