Culinary Lead (Sur La Table)

CSC Generation•Woodmere, OH

2d•Onsite

About The Position

As a Culinary Lead at Sur La Table, you help the store succeed by inspiring customers throughout their culinary experience through culinary expertise, business acumen, and teaching skills. The role supports the culinary program, drives sales, delivers the company’s standard for service excellence, and helps build and manage a high-performing culinary team. The Culinary Lead supports team recruitment, training, and development; leads and coaches associates; creates memorable customer experiences; delivers cooking classes and private events; contributes to sales growth and store performance; and ensures safe, compliant, and efficient kitchen and store operations. Workweeks are expected to be 20–25 hours, with a flexible schedule that may include nights, weekends, and holidays. The role is expected to teach 3–4 classes per week, with 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.
Passion for community engagement and providing exceptional customer experiences.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to 4 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 tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise.
Ability to use hands for food preparation and demonstrations, including chopping, whisking, slicing, stirring, and juicing.
Ability to lift and/or move merchandise weighing up to 50 lbs.
Ability to climb and descend 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, and maintain regular, predictable attendance.
Ability to work in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

Nice To Haves

A degree in culinary arts; extensive culinary experience and demonstrated technical proficiency may be considered in place 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 support 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 memorable, educational customer experiences that encourage repeat visits and loyalty.
Maintain product expertise through training and independent learning.
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.
Promote 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 businesses.
Review daily performance metrics and use insights to optimize store performance.
Meet or exceed culinary program goals through classes that drive customer engagement and sales, including performance measures such as 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 properly 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 required, in compliance with applicable 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 hours worked according to company policy.
Communicate, model, and ensure compliance with company policies and standard operating procedures.
Teach 3–4 classes per week and adjust class assignments based on demand.