Sur La Table
Retail
CulinaryLead
Neural analysis suggests this role is
optimal for Mid candidates.
“Culinary Lead at Sur La Table. Skills: Culinary expertise, Leadership, Sales, Customer experience. Inspiring customers through culinary experience. Supporting the culinary program”
What You'll Achieve.
Meet culinary business needs; Exceed performance expectations; Elevate performance and team engagement; Inspire repeat visits and customer loyalty; Hold employees accountable for quality and execution; Increase foot traffic and store engagement; Enhance the culinary and retail business; Optimize store performance; Deliver exceptional classes that drive customer engagement and sales; Achieve second-class sign-ups; Drive retail culinary product sales; Achieve positive guest feedback through Google reviews; Maintain a safe and efficient work environment; Minimize shrink; Control supply and culinary expenses; Enforce age restrictions for alcohol sales; Address maintenance needs promptly; Consistently follow Sur La Table policies and standard operating procedures (SOPs)
Industry & Context.
Excellent problem-solving abilities
Ability to communicate verbally and work cooperatively with associates and customers, Ability to remain standing for up to 4 hours at a time, Ability to move about the store coaching and directing associates and/or class participants while selling to customers, Capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose, Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor, Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques, Ability to lift and/or move merchandise weighing up to 50 lbs, Ability to ascend/descend ladders to retrieve and/or move merchandise, Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse, Workweeks are expected to be between 20 and 25 hours, Ability to have a flexible schedule, including nights, weekends, and holidays, Regular and predictable attendance, Flexibility to adjust class assignments based on demand, Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne
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, Excellent communication, problem-solving, and decision-making abilities, Passion for community engagement and providing exceptional customer experiences
Nice to Have
Proficiency in Microsoft Office Suite and retail systems
What You'll Do.
Inspiring customers through culinary experience
Supporting the culinary program
Delivering a best-in-center customer experience
Building and managing a high-performing culinary team
and developing the team
and inspiring associates
Providing in-the-moment coaching and feedback
Representing Sur La Table's brand and culture
Maintaining product expertise and training
Ensuring outstanding cooking class experience
Increasing foot traffic and store engagement through cooking classes and private events
Ensuring exceptional customer experience
Assisting with driving sales growth
Analyzing key performance metrics
Meeting or exceeding culinary program goals
Ensuring compliance with food safety standards
and sanitation regulations
and kitchen equipment safely
Maintaining accurate inventory levels
Controlling supply and culinary expenses
and beer in compliance with regulations
Ensuring store safety and cleanliness
Adhering to wage and hour laws
Accurately recording time worked
Modeling and ensuring adherence to Sur La Table policies and SOPs
Teaching 3-4 classes per week
How You'll Work.
Team & Collaboration
Collaborating with associates; Communicating performance issues to General Manager/Store Manager; Working with store leadership to increase foot traffic and store engagement; Communicating Sur La Table policies and SOPs to associates
Communication Scope
Excellent communication abilities; Verbal 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 store
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