Resident Chef (Sur La Table)

Position Overview

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, fosters an enthusiastic and knowledgeable team, and oversees the success of the in-store culinary program.

Key Responsibilities

• Leadership & Team Development

  • Recruit, mentor 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.

• Customer Experience & Brand Representation

  • 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 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.
  • Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.
  • Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor. Oversee, address, and take responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.

• Sales & Business Performance

  • Drive sales growth by developing and 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 and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales.
  • Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.

• Operations & Compliance

  • Manage daily store operations while ensuring compliance with food safety standards, local health codes, and 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.
  • Maintains 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. Accurately records time worked according to SLT Policy.
  • Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed.

Qualifications & Experience

• Culinary Degree

  • Preferred, but not required.

• Experience

  • 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 and retail systems preferred.