Culinary Lead, FT (Sur La Table)

CSC Generation•Woodmere, OH

About The Position

As a Culinary Lead 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, combining culinary expertise, business acumen, and teaching skills. This role supports the culinary program, drives sales, delivers the company-wide #bestincenter standard for customer service, and helps build and manage a high-performing culinary team. The role involves leading cooking classes and private events, developing associates, supporting retail sales, analyzing performance metrics, and ensuring safe, compliant kitchen and store operations. Workweeks are expected to be between 26 and 32 hours, with a flexible schedule that may include nights, weekends, and holidays. Regular attendance and flexibility to adjust class assignments are required to teach 5–6 classes per week.

Requirements

Must be at least 21 years old at the time of employment.
1–2 years of progressively responsible kitchen management experience.
Valid Food Manager Certification.
Excellent communication, problem-solving, and decision-making abilities.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to remain standing for up to four hours at a time and move about the store while coaching, directing, and selling.
Ability to perceive and differentiate flavors or odors and identify tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise.
Ability to use hands to chop, whisk, slice, stir, juice, and demonstrate other culinary techniques.
Ability to lift and/or move merchandise weighing up to 50 pounds and ascend/descend ladders.
Ability to operate a computer, POS system, keyboards, merchandise scanners, and mouse.
Ability to work in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Ability to work a flexible schedule, including nights, weekends, and holidays, and teach 5–6 classes per week.

Nice To Haves

A degree in culinary arts is preferred; candidates with extensive culinary experience and demonstrated technical proficiency may be considered instead of formal education.
Proficiency in Microsoft Office Suite and retail systems is preferred.
Passion for community engagement and providing exceptional customer experiences.

Responsibilities

Support recruitment, training, and ongoing development of a high-performing team.
Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture; provide in-the-moment coaching and feedback and communicate performance issues to the General Manager/Store Manager.
Represent Sur La Table’s brand and culture by creating memorable, educational customer experiences that encourage repeat visits and loyalty.
Stay current on products, engage in available training, and independently seek additional learning resources.
Ensure outstanding cooking class experiences by following provided recipes and game plans and holding employees accountable for quality and execution.
Work with store leadership to increase foot traffic and engagement through cooking classes and private events.
Lead a customer-focused, Guest Obsessed culture in the kitchen and on the retail sales floor.
Help drive sales growth by implementing strategies that enhance the culinary and retail business.
Analyze key performance metrics daily and use insights to optimize store performance.
Meet or exceed culinary program goals by delivering classes that drive customer engagement and sales, measured by KPIs including second-class sign-ups, retail culinary product sales, and Google guest reviews.
Ensure compliance with food safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment properly to maintain a safe and efficient work environment.
Maintain accurate inventory, minimize shrink, and control supplies and culinary expenses.
Handle liquor, wine, and beer as applicable in compliance with regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Adhere to wage and hour laws and accurately record time worked according to company policy.
Communicate Sur La Table policies and standard operating procedures to associates and ensure they are maintained and followed.
Attend work regularly and predictably, adjust class assignments based on demand, and teach 5–6 classes per week.