Resident Chef (Sur La Table)

CSC Generation•Orlando, FL

6d•Onsite

About The Position

The Resident Chef leads the store’s culinary program and high-performing culinary teams, delivering engaging cooking classes and memorable customer experiences. The role combines culinary expertise, teaching, team leadership, and business acumen to support sales, customer loyalty, and operational success across culinary and retail activities. The Resident Chef recruits, develops, and retains associates; coaches performance; and fosters a positive, customer-focused team culture. The role represents Sur La Table’s brand, ensures cooking classes follow provided recipes and game plans, and partners with store leadership to build engagement through classes and private events. It also analyzes business metrics and develops strategies to meet sales and operating goals. The position oversees daily operations, food safety and sanitation, inventory and expenses, store safety and cleanliness, alcohol handling where applicable, and accurate employee records and timekeeping. The expected workweek is 46–48 hours, with a flexible schedule that includes nights, weekends, and holidays. The chef is expected to teach 6–8 classes per week and adjust 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 ability to achieve sales and motivate high-performing sales teams while 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 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 around the store while coaching, directing, and selling.
Ability to perceive and differentiate flavors and odors, or identify tastes and scents.
Ability to grasp and manipulate items and use kitchen techniques such as chopping, whisking, slicing, stirring, and juicing.
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 46–48 hours per week on a flexible schedule, including nights, weekends, and holidays, and maintain regular, predictable attendance.
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

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

Responsibilities

Recruit, mentor, and retain a high-performing team for culinary and retail business needs.
Lead, coach, and inspire associates to meet performance expectations and maintain a positive team culture.
Conduct performance evaluations, provide feedback, and create development plans.
Represent Sur La Table’s brand and culture through memorable, educational customer experiences.
Ensure cooking classes follow provided recipes and game plans and hold employees accountable for quality and execution.
Partner with store leadership to increase foot traffic and engagement through classes and private events.
Maintain product expertise through training and independent learning.
Promote a customer-focused, Guest Obsessed culture in the kitchen and retail sales floor.
Oversee and address customer feedback related 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 and relevant performance KPIs.
Manage daily operations and comply 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 where applicable in accordance with regulations and company policies, including age restrictions.
Ensure 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 consistently enforce company policies and standard operating procedures.
Teach 6–8 classes per week and adjust class assignments based on demand.