Resident Chef (Sur La Table)

CSC Generation•Portland, OR

4d•$60,000 - $64,000

About The Position

As a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. You lead engaging cooking classes, foster an enthusiastic and knowledgeable team, and oversee the success of the in-store culinary program. The role combines culinary talent, business acumen, and teaching skills to drive sales, enhance the customer experience, and build a high-performing culinary team. You represent Sur La Table’s brand and culture through memorable, educational customer experiences and oversee cooking class quality, customer feedback, sales performance, store operations, and compliance. Workweeks are expected to be between 46 and 48 hours, with a flexible schedule that may include nights, weekends, and holidays. The role requires teaching 6–8 classes per week and working in a variable kitchen environment.

Requirements

Must be at least 21 years old at the time of employment.
1–2 years of experience as a culinary instructor.
3–4 years of progressively responsible kitchen management experience.
Valid Food Manager Certification.
Proven track record of achieving sales, motivating high-performing sales teams, and meeting operational goals.
Strong leadership skills, including the ability to inspire, develop, and retain a high-performing team.
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 5 hours at a time and move throughout the store while coaching, directing, and selling.
Ability to perceive and differentiate variations in flavors and 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 to chop, whisk, slice, stir, juice, and demonstrate other culinary 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.
Availability for expected 46–48-hour workweeks and a flexible schedule, including nights, weekends, and holidays.
Regular and predictable attendance and flexibility to adjust class assignments based on demand.
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

Culinary degree strongly preferred; equivalent experience may be considered in exceptional cases.
Proficiency in Microsoft Office Suite and retail systems preferred.

Responsibilities

Recruit, mentor, and retain a high-performing team to meet culinary and retail business needs.
Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.
Conduct performance evaluations, provide feedback, and create development plans for individual and team growth.
Represent the Sur La Table brand and culture by creating memorable educational experiences that encourage repeat visits and customer loyalty.
Ensure a high-quality cooking class experience by following 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.
Maintain product expertise through training and independent learning.
Promote a customer-focused, Guest Obsessed culture in the kitchen and on the retail sales floor.
Oversee and take responsibility for customer feedback relating to the culinary program.
Develop and implement strategies to grow culinary and retail sales.
Analyze daily performance metrics and use insights to optimize store performance.
Meet or exceed culinary and retail goals, including KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback.
Manage daily store operations and ensure compliance with food safety standards, local health codes, and sanitation regulations.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer when required, complying with applicable regulations, company policies, and age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Maintain accurate employee records, including time and attendance, food safety certifications, and personal information.
Follow wage and hour laws and accurately record time worked according to company policy.
Communicate and model company policies and standard operating procedures and ensure associates consistently follow them.
Teach 6–8 classes per week and adjust class assignments based on demand.