Culinary Lead (Sur La Table)

About the Role

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. This role combines culinary expertise, business acumen, and teaching skills to support the culinary program, drive sales, deliver a #bestincenter customer experience, and build and manage a high-performing culinary team.

Responsibilities

• Leadership & Team Development
  • Support the recruitment, training, and ongoing development of a high-performing team to meet culinary business needs.
  • Lead, coach, and inspire associates to exceed performance expectations and uphold a 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.
• Customer Experience & Brand Representation
  • Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
  • Maintain expertise by staying current on products, engaging in training, and seeking additional resources.
  • Ensure an outstanding cooking class experience by following provided recipes and game plans while holding employees accountable for quality and execution.
  • Work with store leadership to increase foot traffic and engagement through cooking classes and private events.
  • Lead a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.
• Sales & Business Performance
  • 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.
  • Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales.
  • Performance is measured by KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.
• Operations & Compliance
  • Ensure compliance with food safety standards, local health codes, and sanitation regulations.
  • Properly handle tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.
  • Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.
  • Handle liquor, wine, and beer in compliance with state and location alcohol regulations, including enforcing age restrictions.
  • Ensure store safety and cleanliness, addressing maintenance needs promptly.
  • Adhere to applicable wage and hour laws and accurately record time worked according to company policy.
  • Model and ensure all Sur La Table policies and standard operating procedures (SOPs) are communicated, maintained, and followed.

Qualifications & Experience

• Must be 21 years of age or older at the time of employment.
• A degree in culinary arts is preferred; candidates with extensive culinary experience and demonstrated technical proficiency will be considered.
• 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.
• Proficiency in Microsoft Office Suite and retail systems preferred.

Physical Requirements

• 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, directing associates, and/or class participants while selling to customers.
• Capability to accurately perceive and differentiate variations in flavors or odors, or identify specific tastes or scents.
• Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise.
• Ability to use hands to seize, hold, grasp, turn, or demonstrate culinary techniques (e.g., chop, whisk, slice, stir, juice).
• 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, scanners, and mouse.
• Workweeks are expected to be between 20 and 25 hours with a flexible schedule, including nights, weekends, and holidays.
• Regular and predictable attendance with flexibility to adjust class assignments based on demand (3-4 classes taught per week).
• Ability to work in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and food allergens.

Schedule

Workweeks are expected to be between 20 and 25 hours with a flexible schedule, including nights, weekends, and holidays. Regular and predictable attendance is required, with the flexibility to adjust class assignments based on demand (3-4 classes taught per week).