Culinary Lead (Sur La Table)

CSC Generation•Orlando, FL

23h•Onsite

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 service excellence, and helps build and manage a high-performing culinary team. The position includes leading and developing associates, representing the brand through memorable educational experiences, ensuring quality cooking classes, supporting sales and store performance, and maintaining food safety, sanitation, inventory, and operational standards. Workweeks are expected to be between 20 and 25 hours, with a flexible schedule that may include nights, weekends, and holidays. The role requires teaching 3–4 classes per week, with class assignments adjusted based on demand.

Requirements

Must be at least 21 years of age 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.
Passion for community engagement and providing exceptional customer experiences.
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 around the store while coaching, directing, and selling.
Ability to perceive and differentiate variations in 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 techniques.
Ability to lift and/or move merchandise weighing up to 50 pounds and use ladders to retrieve or move merchandise.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work a flexible schedule, including nights, weekends, and holidays.
Ability to work in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

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.

Responsibilities

Support recruitment, training, and ongoing development of a high-performing team.
Lead, coach, and inspire associates to meet performance expectations and maintain a positive team culture.
Provide timely coaching and feedback, and communicate performance issues to the General Manager/Store Manager.
Represent Sur La Table’s brand and culture through memorable, educational customer experiences.
Stay current on products, participate in available training, and seek additional learning resources.
Ensure cooking classes provide an outstanding experience by following 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 for the culinary and retail business.
Analyze daily performance metrics and use insights to optimize store performance.
Meet or exceed culinary program goals through classes that drive engagement and sales, measured by KPIs including second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.
Ensure compliance with food safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment appropriately to maintain a safe and efficient work environment.
Maintain accurate inventory, minimize shrink, and control supplies and culinary expenses.
Handle liquor, wine, or beer when applicable in compliance with alcohol regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow applicable wage and hour laws and accurately record time worked according to company policy.
Communicate, maintain, and consistently follow company policies and standard operating procedures.
Maintain regular and predictable attendance, adapt class assignments to demand, and teach 3–4 classes per week.