# Resident Chef (Sur La Table) **Company**: Sur La Table **Location**: Madison, WI **Work arrangement**: onsite **Experience**: senior **Job type**: full-time **Category**: Hospitality **Industry**: Retail **Apply**: https://jobs.lever.co/cscgeneration-2/1e42106e-52a8-4bf6-9494-bb6bbf075b1d?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply **Canonical**: https://yubhub.co/jobs/job_e605447a-5d9 ## 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. - Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor. - Oversee, address, and take 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. **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. - Maintain 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 record time worked according to SLT Policy. - Model and ensure 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 5 hours at a time. - Ability to move about the store coaching and directing associates and/or class participants while selling to customers. - 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. - 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. ## Skills ### Required - culinary instruction - kitchen management - leadership - communication - problem-solving - decision-making - food safety certification ### Nice to have - Microsoft Office Suite - retail systems --- Source: [Apply at jobs.lever.co](https://jobs.lever.co/cscgeneration-2/1e42106e-52a8-4bf6-9494-bb6bbf075b1d?utm_source=yubhub.co&utm_medium=jobs_feed&utm_campaign=apply)