Sur La Table
Retail
CulinaryLead
Neural analysis suggests this role is
optimal for Mid candidates.
“Culinary Lead at Sur La Table. Skills: Culinary expertise, Team leadership, Customer engagement. Inspire customers. Support culinary program”
What You'll Achieve.
Meet or exceed culinary program goals; Drive customer engagement and sales; Second-class sign-ups; Retail culinary product sales; Guest feedback through Google reviews
Industry & Context.
Problem-solving abilities
Ability to communicate verbally, Ability to remain standing for up to 4 hours, Ability to move about the store, Capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch, Ability to use hands to chop, whisk, slice, stir, juice, Ability to lift and/or move merchandise weighing up to 50 lbs, Ability to ascend/descend ladders, Workweeks are expected to be between 20 and 25 hours, Ability to have a flexible schedule, including nights, weekends, and holidays, Ability to teach 3-4 classes per week, Ability to work in a variable kitchen environment
What They're Looking For.
Must Have
Must be 21 years of age or older, 1-2 years of progressively responsible kitchen management experience, Valid Food Manager Certification
Nice to Have
A degree in culinary arts, Proficiency in Microsoft Office Suite, Proficiency in retail systems
What You'll Do.
Support culinary program
Deliver customer experience
Recruit and train team
Coach and inspire associates
Provide coaching and feedback
Represent brand and culture
Maintain product expertise
Ensure cooking class experience
Increase store foot traffic
Ensure exceptional customer experience
Assist driving sales growth
Analyze performance metrics
Meet culinary program goals
Ensure compliance with food safety
Handle kitchen equipment
Maintain accurate inventory
Ensure store safety and cleanliness
Adhere to wage and hour laws
Model and ensure policies
How You'll Work.
Team & Collaboration
Work cooperatively with associates and customers; Coach and direct associates; Communicate performance issues to General Manager/Store Manager; Work with store leadership to increase foot traffic
Communication Scope
Excellent communication
Full Job Description
## Description With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Culinary Lead at Sur La Table, you play a key role in the success of the store by inspiring customers throughout every stage of their culinary experience by combining culinary expertise, business acumen, and teaching skills. This role supports the culinary program, drives sales, delivers a #bestincenter customer experience, a company-wide standard for excellence in service, and helps build and manage a high-performing culinary team. Key Responsibilities Leadership & Team Development · Supports the recruitment, training, and ongoing development of a high-performing team to meet the culinary business needs. · Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture. · Provide in-the-moment coaching and feedback to elevate performance and team engagement. Communicate performance issues directly to the General Manager/Store Manager. Customer Experience & Brand Representation · Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. · Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution. · Work with sto
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