Resident Chef (Sur La Table)

We need to output HTML fragment with sections: About the role? The posting includes Position Overview, Key Responsibilities (with subheadings), Physical Requirements, Qualifications & Experience. Also maybe Benefits, Pay, Schedule? Not present. So we should not create those sections. Use

for section headings. Use

• for any list of duties/requirements/benefits. Use

  for prose. Remove boilerplate: EEO, AI, etc. Also remove duplicated lines. Keep all substantive info. We need to preserve all substantive info: Position Overview paragraph, Key Responsibilities with subcategories (Leadership & Team Development, Customer Experience & Brand Representation, Sales & Business Performance, Operations & Compliance). Each subcategory has bullet-like sentences. We should convert each bullet point into

• . Also Physical Requirements list. Qualifications & Experience list. We need to avoid repeating job title as heading. So no heading for "Resident Chef". Also no Job ID. We need to output only HTML fragment, no /. Use

  for each section heading. Potential sections: About the role (maybe Position Overview), Responsibilities (maybe with subheadings? But we can't have nested headings? Could use

  for each major section, and within responsibilities we could have

  ? Not allowed? Only said use

  for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we should stick to those headings. Could have "About the role" for Position Overview. "Responsibilities" for Key Responsibilities (maybe with subpoints). "Physical Requirements" maybe under Requirements? But they said use headings like Requirements, Qualifications, Skills. Physical Requirements could be under Requirements. Qualifications & Experience under Qualifications. Could also have Skills? Not present. Thus we can have sections: About the role, Responsibilities, Requirements, Qualifications. We must not create sections with filler. So we will include those four. Now content: About the role: Position Overview paragraph. Responsibilities: list of duties. We have subcategories; we can flatten into a single list or keep subheadings? Since only

  allowed for section headings, we could still use

  inside? Not specified but might be okay. Safer to just have a single

  with all responsibility items. But we need to preserve the grouping? Not required. We'll just list each bullet. We need to extract bullet points from each subcategory. 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. - Ensures 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. - Maintains 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. - Oversees, addresses, and takes 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. Physical Requirements: list each ability. - 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. - The capability 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 to retrieve and replenish merchandise from stockroom or sales floor. - Ability to use hands to seize, hold, grasp, turn, or otherwise 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 included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience: - Must be 21 years of age or older at the time of employment. - Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases. - 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. Also note: "This job description represents a summary..." etc. That's boilerplate; we should remove. Also remove duplicated lines: there is duplicate about AI tools etc. Remove. Now produce HTML:

  About the role

  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, 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, a company-wide standard for excellence in service, and build a high-performing culinary team.

  Responsibilities

  • 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.
  • Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
  • Ensures 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.
  • Maintains 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.
  • Oversees, addresses, and takes 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 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.
  • 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.

  Requirements

  • 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.
  • The capability 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 to retrieve and replenish merchandise from stockroom or sales floor.
  • Ability to use hands to seize, hold, grasp, turn, or otherwise 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 included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne.

  Qualifications

  • Must be 21 years of age or older at the time of employment.
  • Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases.