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

Support recruitment, training, and ongoing development of a high-performing team; Lead, coach, and inspire associates to exceed performance expectations and uphold 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; Maintain expertise by staying current on products and training; Ensure an outstanding cooking class experience in every session by following recipes and game plans; 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; Assist with driving sales growth by implementing strategies to enhance culinary and retail business; Analyze key performance metrics daily and leverage insights to optimize store performance; Consistently meet or exceed culinary program goals; Ensure compliance with food safety standards, local health codes, and sanitation regulations; Properly handle all tools, ingredients, and kitchen equipment; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; Handle liquor, wine, and beer in compliance with regulations; Ensure store safety and cleanliness; 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 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 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; 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; Ability to work in a variable kitchen environment including open flames, hot surfaces, temperature variations, food allergens both physical and airborne; Regular and predictable attendance with flexibility to adjust class assignments based on demand, ensuring 3-4 classes are taught per week

Nice to have

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