Culinary Lead, FT (Sur La Table)

CSC Generation•Wichita, KS

10d

About The Position

The Culinary Lead at Sur La Table supports the store’s culinary program and plays a key role in store success by combining culinary expertise, business acumen, and teaching skills. The role inspires customers throughout their culinary experience, drives sales, delivers an excellent customer experience, and helps build and manage a high-performing culinary team. The position leads and coaches associates, delivers cooking classes and private events, supports culinary and retail business performance, and ensures compliance with food safety, sanitation, company policies, and applicable regulations. Workweeks are expected to be between 26 and 32 hours, with a flexible schedule that may include nights, weekends, and holidays. The role is expected to teach 5–6 classes per week, adjusting class assignments based on demand.

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.
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 to coach associates or class participants and serve customers.
Ability to perceive and differentiate flavors and odors, or identify specific tastes and scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to perform food preparation and demonstrate cooking techniques.
Ability to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to use a computer, POS system, keyboard, merchandise scanner, 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

Degree in culinary arts; candidates with extensive culinary experience and demonstrated technical proficiency may be considered in lieu of formal education.
Proficiency in Microsoft Office Suite and retail systems.

Responsibilities

Support recruitment, training, and ongoing development of a high-performing team.
Lead, coach, and inspire associates to meet performance expectations and foster a positive team culture; provide timely 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.
Stay current on products, participate in available training, and seek additional learning resources.
Deliver quality cooking class experiences by following recipes and game plans and holding employees accountable for execution.
Work with store leadership to increase foot traffic and engagement through cooking classes and private events.
Promote a customer-focused culture in the kitchen and on the retail sales floor.
Support sales growth by implementing strategies for the culinary and retail businesses.
Analyze daily performance metrics and use insights to improve store performance.
Meet or exceed culinary program goals through classes that drive customer engagement and sales; monitor KPIs including second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.
Follow 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 supply and culinary expenses.
Handle liquor, wine, and beer when applicable, complying with relevant regulations, company policies, and age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws and accurately record time worked according to company policy.
Communicate and model company policies and standard operating procedures and ensure associates follow them.
Attend work regularly and predictably, maintain schedule flexibility, and adjust class assignments based on demand.