Description
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.
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.
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.
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.
Physical 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.
Qualifications & Experience
- Must be 21 years of age or older at the time of employment.
- Culinary degree strongly preferred.
- 1-2 years’ experience as a culinary instructor.
- 3-4 years of progressively responsible kitchen management experience.
- Valid Food Manager Certification.