Culinary Lead, FT (Sur La Table)

Position Overview

As a Culinary Lead, FT 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 by combining culinary expertise, business acumen, and teaching skills. This role supports the culinary program, drives sales, delivers a #bestincenter customer experience, a company-wide standard for excellence in service, and helps build and manage a high-performing culinary team.

Key Responsibilities

Leadership & Team Development

·Supports the recruitment, training, and ongoing development of a high-performing team to meet the 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.

·Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.

·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.

·Ensure exceptional customer experience by leading 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 key 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 all 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.

·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.

·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

·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 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 32 and 26 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 5-6 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.

·A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.

·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.