Resident Chef (Sur La Table)

The Resident Chef plays a key role in inspiring customers throughout every stage of their culinary experience by leading 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, and build a high-performing culinary team.

Responsibilities

Recruit, develop and retain a high-performing team to meet the business needs of both culinary and retail; Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture; Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth; Create a welcoming and inspiring environment that enhances customer loyalty; Ensure an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution; Work with store leadership to increase foot traffic and store engagement through cooking classes and private events; Remain knowledgeable by staying up-to-date on products, utilizing available training, and seeking additional resources as needed; Ensure exceptional customer experience by leading a customer-focused culture; Oversee, address, and take responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty; Drive sales growth by developing and implementing strategies to enhance the culinary business; Analyze key performance metrics daily and leverage insights to optimize store performance; Ensure achievement of sales goals and financial targets through effective merchandising, marketing, and customer engagement; Oversee daily store operations, ensuring compliance with company policies and procedures; Ensure adherence to health, safety, and food sanitation regulations; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions; Ensure store safety and cleanliness, addressing any maintenance needs promptly; Maintain the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information; Adhere to applicable wage and hour laws and accurately record time worked according to SLT Policy; Model and ensure all Sur La Table policies and standard operating procedures are communicated effectively to associates, maintained and consistently followed

Requirements

Culinary degree or equivalent culinary technique driven experience considered in lieu of degree; 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; Proficiency in Microsoft Office Suite; 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, or to identify specific tastes or scents using the tongue or nose; Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment; Ability to use hands to seize, hold, grasp, turn, or otherwise in order 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 including open flames, hot surfaces, temperature variations, various food allergens both physical and airborne