Resident Chef (Sur La Table)

CSC Generation•Orlando, FL

1d•Onsite

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. The position leads engaging cooking classes, fosters an enthusiastic and knowledgeable team, and oversees the success of the in-store culinary program. It blends culinary talent, business acumen, and teaching skills to drive sales, enhance the customer experience, and build a high-performing culinary team. The role includes leading classes, developing associates, representing the Sur La Table brand, supporting customer loyalty, driving culinary and retail sales, and managing store operations. The Resident Chef ensures compliance with food safety standards, health codes, sanitation regulations, company policies, and standard operating procedures. Workweeks are expected to be 46–48 hours, with a flexible schedule that includes nights, weekends, and holidays. The schedule requires teaching 6–8 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 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 five hours at a time and move around the store while coaching, directing, and serving customers.
Ability to perceive and distinguish variations in flavors or odors and identify tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve or replenish merchandise.
Ability to use hands to chop, whisk, slice, stir, juice, and demonstrate other cooking techniques.
Ability to lift and/or move merchandise weighing up to 50 pounds and use ladders to retrieve or move merchandise.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Regular and predictable attendance, with flexibility to adjust class assignments based on demand.
Ability to work in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Ability to work a flexible schedule, including nights, weekends, and holidays.

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 Sur La Table’s brand and culture through 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 by staying current on products, participating in available training, and seeking additional resources.
Lead a customer-focused, Guest Obsessed culture in the kitchen and retail sales floor.
Oversee and take responsibility for customer feedback related to the culinary program.
Develop and implement strategies to grow culinary and retail sales.
Analyze key performance metrics daily and use insights to optimize store performance.
Meet or exceed culinary and retail goals through classes and customer experiences that drive engagement and sales.
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 applicable, complying with alcohol regulations and company policies, including age restrictions.
Ensure store safety and cleanliness and address maintenance needs promptly.
Maintain accurate employee records, including time and attendance data, food safety certifications, and personal information.
Comply with wage and hour laws and accurately record time worked according to company policy.
Communicate, maintain, and consistently follow company policies and standard operating procedures.
Teach 6–8 classes per week and adjust class assignments based on demand.