Culinary Lead, FT (Sur La Table)

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.

Key Responsibilities

Leadership & Team Development

• Supports the recruitment, training, and ongoing development of a high-performing team to meet the culinary business needs.
• Leads, coaches, and inspires associates to exceed performance expectations and uphold a positive team culture.
• Provides in-the-moment coaching and feedback to elevate performance and team engagement.

Customer Experience & Brand Representation

• Represents 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.

Sales & Business Performance

• Assists with driving sales growth by implementing strategies to enhance the culinary and retail business.
• Analyzes key performance metrics daily and leverages insights to optimize store performance.
• Consistently meets or exceeds culinary program goals by delivering exceptional classes that drive customer engagement and sales.

Operations & Compliance

• Ensures compliance with food safety standards, local health codes, and sanitation regulations.
• Properly handles all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.
• Maintains accurate inventory levels, minimizes shrink, and controls supply and culinary expenses.

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.

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.