Culinary Lead, FT (Sur La Table)

CSC Generation•Jackson, MS

1d•Onsite

About The Position

The Culinary Lead supports the success of a Sur La Table store by inspiring customers throughout their culinary experience through culinary expertise, business acumen, and teaching skills. This role supports the culinary program, drives sales, delivers the company’s customer-service standard, and helps build and manage a high-performing culinary team. The position combines team leadership, cooking instruction, customer engagement, sales performance, and store operations. The Culinary Lead helps develop associates, leads engaging cooking classes and private events, and contributes to culinary and retail business goals. The role also maintains food safety, sanitation, inventory, and store safety standards. Workweeks are expected to be between 26 and 32 hours, with a flexible schedule that may include nights, weekends, and holidays. The Culinary Lead is expected to teach 5–6 classes per week, with class assignments adjusted 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.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time and move around the store while coaching, directing, and serving customers.
Ability to distinguish variations in flavors or odors and identify specific tastes or scents.
Ability to grasp and use hands for food preparation and demonstrations, including chopping, whisking, slicing, stirring, and juicing.
Ability to lift or move merchandise weighing up to 50 pounds and to climb and descend ladders.
Ability to use a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work a flexible schedule that may include nights, weekends, and holidays, and to teach 5–6 classes per week.
Ability to work in a variable kitchen environment, including around open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

Nice To Haves

A degree in culinary arts; candidates with extensive culinary experience and demonstrated technical proficiency may be considered instead 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 maintain a positive team culture; provide timely feedback and communicate performance issues to the General Manager or Store Manager.
Represent Sur La Table’s brand and culture by creating memorable, educational customer experiences that encourage repeat visits and loyalty.
Maintain product expertise through training and independent learning.
Deliver cooking classes by following recipes and game plans, and hold employees accountable for class quality and 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 business.
Review daily performance metrics and use insights to improve store performance.
Meet or exceed culinary program goals through engaging classes; performance measures include second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.
Comply 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 in accordance with regulations and company policies, including 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 consistently follow Sur La Table policies and standard operating procedures.
Attend work regularly and predictably, and adjust class assignments based on demand.