Resident Chef (Sur La Table)

CSC Generation•Portland, OR

2d•Onsite

About The Position

The Resident Chef plays a key role in the success of a Sur La Table store by leading a high-performing culinary team and inspiring customers throughout their culinary experience. The role leads engaging cooking classes, oversees the in-store culinary program, and combines culinary talent, business acumen, and teaching skills to drive sales, improve customer experience, and develop a strong team. The Resident Chef recruits, mentors, and retains associates; coaches and evaluates their performance; and supports their development. The role represents Sur La Table’s brand through educational customer experiences, ensures cooking classes meet quality and execution standards, works with store leadership to increase engagement through classes and private events, and takes responsibility for culinary-program customer feedback. The position drives culinary and retail sales, analyzes performance metrics, and works toward business goals. It also manages daily operations, including food safety and sanitation compliance, inventory and expense control, store safety and cleanliness, employee records, timekeeping, and adherence to company policies and wage-and-hour laws. The role may handle alcoholic beverages in accordance with applicable regulations and company policies. Workweeks are expected to be 46–48 hours, with a flexible schedule that may include nights, weekends, and holidays. The chef is expected to teach 6–8 classes per week and adjust assignments based on demand. The work involves a variable kitchen environment, including open flames, hot surfaces, temperature variations, and food allergens.

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, motivate high-performing sales teams, and meet 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 five hours at a time and move around the store while coaching, directing, and serving customers.
Ability to perceive and differentiate flavors or odors and identify tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve or replenish merchandise.
Manual dexterity to chop, whisk, slice, stir, juice, and demonstrate other 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 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 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 associates.
Represent the Sur La Table brand and culture through memorable, educational customer experiences.
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.
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 address 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 needed in compliance with applicable 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, food safety certifications, and personal information.
Comply with 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.