Resident Chef (Sur La Table)

About the role

As a Resident Chef at Sur La Table, you lead high‑performing culinary teams, deliver engaging cooking classes, and oversee the in‑store culinary program. The role blends culinary talent, business acumen, and teaching skills to drive sales, enhance the customer experience, and uphold Sur La Table’s standards of service excellence.

Responsibilities

• Leadership & Team Development: Recruit, mentor, and retain a high‑performing team; coach associates to exceed expectations; conduct performance evaluations and create development plans; foster a positive team culture.
• Customer Experience & Brand Representation: Create memorable, educational cooking class experiences; ensure class quality and execution; collaborate with store leadership to increase foot traffic through classes and private events; stay current on products and training; lead a Guest‑Obsessed culture on the kitchen and retail floor; address all customer feedback related to the culinary program.
• Sales & Business Performance: Develop and implement strategies to grow culinary and retail sales; analyze daily performance metrics and optimize store performance; meet or exceed class sign‑up, retail product sales, transaction value, conversion rates, and Google review targets.
• Operations & Compliance: Manage daily store operations while complying with food safety, health codes, and sanitation regulations; maintain accurate inventory, minimize shrink, and control culinary expenses; handle liquor, wine, and beer in accordance with state and company policies; ensure store safety, cleanliness, and timely maintenance; maintain employee records and adhere to wage‑and‑hour laws; communicate and enforce all Sur La Table policies and SOPs.

Physical Requirements

• Ability to communicate verbally and work cooperatively with associates and customers.
• Stand for up to 5 hours at a time and move about the store coaching, directing, and selling.
• Accurately perceive variations in flavor, odor, taste, or scent.
• Grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise.
• Use hands to chop, whisk, slice, stir, juice, and demonstrate techniques.
• Lift and move merchandise weighing up to 50 lb.
• Ascend/descend ladders to retrieve or move merchandise.
• Operate a computer, POS system, keyboards, scanners, and mouse.
• Work in a variable kitchen environment with open flames, hot surfaces, temperature variations, and potential food allergens.

Qualifications & Experience

• Must be 21 years of age or older.
• Culinary degree strongly preferred; equivalent experience considered in exceptional cases.
• 1–2 years experience as a culinary instructor.
• 3–4 years progressively responsible kitchen management experience.
• Valid Food Manager Certification.
• Proven track record of achieving sales targets and motivating high‑performing sales teams while meeting operational goals.
• Strong leadership, communication, problem‑solving, and decision‑making abilities.
• Passion for community engagement and delivering exceptional customer experiences.
• Proficiency with Microsoft Office Suite and retail systems preferred.

Schedule

• Workweeks expected to be 46–48 hours.
• Flexible schedule required, including nights, weekends, and holidays.
• Regular attendance with the ability to adjust class assignments based on demand, ensuring 6–8 classes are taught per week.