Culinary Lead, FT (Sur La Table)

CSC Generation•Jackson, MS

2d•Onsite

About The Position

As a Culinary Lead at Sur La Table, you play a key role in the store’s success 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 #bestincenter customer experience standard, and helps build and manage a high-performing culinary team. The position also involves teaching 5–6 classes per week and 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 while coaching associates or class participants and serving customers.
Ability to perceive and differentiate flavors and odors.
Ability to reach, push, pull, bend, stoop, kneel, crouch, and use hands to handle merchandise and perform or demonstrate cooking techniques.
Ability to lift 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 in a variable kitchen environment, including around open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Ability to work an expected 26–32 hours per week on a flexible schedule, including nights, weekends, and holidays.

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 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 experiences that encourage repeat visits and customer loyalty.
Maintain product expertise by staying current, participating in available training, and seeking additional learning resources.
Deliver high-quality cooking classes by following recipes and class 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.
Lead 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 promote customer engagement and sales, including goals related to 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 supply and culinary expenses.
Handle liquor, wine, or beer when applicable in compliance 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, maintain, and ensure adherence to Sur La Table policies and standard operating procedures.
Maintain regular and predictable attendance, work a flexible schedule including nights, weekends, and holidays, and teach 5–6 classes per week.