Culinary Lead (Sur La Table)

CSC Generation•Woodmere, OH

About The Position

As a Culinary Lead at Sur La Table, you support the success of the store by inspiring customers throughout their culinary experience through culinary expertise, business acumen, and teaching skills. You support the culinary program, drive sales, deliver the company’s #bestincenter customer experience standard, and help build and manage a high-performing culinary team. The role includes leading and teaching cooking classes, supporting store sales and engagement, developing associates, and maintaining safe, compliant kitchen and store operations. Workweeks are expected to be between 20 and 25 hours. The schedule is flexible and may include nights, weekends, and holidays. Regular, predictable attendance is expected, with flexibility to adjust class assignments based on demand and teach 3–4 classes per week. The work environment includes a variable kitchen setting with open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

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 4 hours at a time and move about the store while coaching associates or class participants and serving customers.
Ability to perceive and differentiate flavors or odors and identify tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to handle merchandise and perform food preparation or demonstrate cooking techniques.
Ability to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work a flexible schedule, including nights, weekends, and holidays, and teach 3–4 classes per week as demand requires.
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; 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 to meet culinary business needs.
Lead, coach, and inspire associates to exceed performance expectations and maintain a positive team culture.
Provide in-the-moment coaching and feedback, and communicate performance issues directly to the General Manager/Store Manager.
Represent Sur La Table’s brand and culture by creating memorable, educational experiences that encourage repeat visits and customer loyalty.
Stay current on products, participate in available training, and independently seek additional learning resources.
Deliver outstanding cooking classes by following provided recipes and game plans and holding employees accountable for quality and execution.
Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.
Lead a customer-focused, Guest Obsessed culture in the kitchen and on the retail sales floor.
Support sales growth by implementing strategies to enhance the culinary and retail business.
Analyze key performance metrics daily and use insights to optimize store performance.
Meet or exceed culinary program goals through classes that drive customer engagement and sales; performance measures include 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 properly to maintain a safe and efficient work environment.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, or beer as needed in compliance with applicable alcohol 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 Sur La Table policy.
Model and ensure effective communication and consistent adherence to Sur La Table policies and standard operating procedures.