Culinary Lead, FT (Sur La Table)

CSC Generation•Woodmere, OH

About The Position

The Culinary Lead at Sur La Table supports the store’s culinary program and plays a key role in its success by combining culinary expertise, business acumen, and teaching skills. The role inspires customers throughout their culinary experience, drives sales, delivers the company’s customer-service standard, and helps build and manage a high-performing culinary team. The Culinary Lead supports team recruitment, training, coaching, and development; represents Sur La Table’s brand through memorable cooking classes and customer experiences; and works with store leadership to grow engagement through classes and private events. The role monitors business performance, promotes culinary and retail sales, and ensures that classes meet program goals. The position also maintains food safety, sanitation, inventory, expense control, and store safety standards. It includes teaching 5–6 classes per week and working a flexible schedule, including nights, weekends, and holidays. Workweeks are expected to be between 26 and 32 hours. The role involves working in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and food allergens.

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 4 hours at a time and move around the store while coaching, directing, and serving customers.
Ability to perceive and distinguish variations in flavors or odors and identify specific 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 move merchandise weighing up to 50 pounds and to ascend and descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Ability to work a flexible schedule, including nights, weekends, and holidays.

Nice To Haves

A degree in culinary arts; 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 culinary team.
Lead, coach, and inspire associates to meet performance expectations and contribute to a positive team culture.
Provide timely coaching and feedback, and communicate performance issues to the General Manager or Store Manager.
Represent Sur La Table’s brand and culture by creating educational customer experiences that encourage repeat visits and loyalty.
Maintain product knowledge by participating in training and seeking additional learning resources.
Deliver cooking classes using provided recipes and plans, and hold employees accountable for quality and execution.
Work with store leadership to increase foot traffic and engagement through cooking classes and private events.
Foster a customer-focused culture in the kitchen and on the retail sales floor.
Support sales growth by implementing strategies for the culinary and retail business.
Review daily performance metrics and use insights to improve store performance.
Meet culinary program goals through classes that increase customer engagement and sales, including second-class sign-ups, culinary product sales, and guest feedback.
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 supply and culinary expenses.
Handle liquor, wine, and beer as applicable, following state and local 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 under company policy.
Communicate, model, and ensure consistent adherence to Sur La Table policies and standard operating procedures.
Teach 5–6 classes per week and adjust class assignments based on demand.
Maintain regular and predictable attendance and work a flexible schedule, including nights, weekends, and holidays.