Culinary Lead, FT (Sur La Table)

Overview Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table, along with culinary expertise and inspiration. The role supports the culinary program, drives sales, delivers a best-in-center customer experience, and helps build and manage a high-performing culinary team. Key Responsibilities Leadership & Team Development Recruit, train, and develop a high-performing team to meet culinary business needs. Lead, coach, and inspire associates to exceed performance expectations and maintain a positive team culture. Provide in-the-moment coaching and feedback; communicate performance issues to the General Manager/Store Manager. Customer Experience & Brand Representation Represent Sur La Table’s brand by creating memorable, educational experiences that inspire repeat visits and loyalty. Stay current on products through training and independent resources. Ensure outstanding cooking class experiences by following recipes and plans and holding staff accountable for quality and execution. Collaborate with store leadership to increase foot traffic and engagement through classes and private events. Foster a guest-obsessed culture in the kitchen and retail floor. Sales & Business Performance Assist with driving sales growth by implementing strategies to enhance culinary and retail business. Analyze key performance metrics daily and use insights to optimize store performance. Meet or exceed culinary program goals by delivering engaging classes that drive customer engagement and sales. Operations & Compliance Ensure compliance with food safety standards, health codes, and sanitation regulations. Handle tools, ingredients, and equipment safely and efficiently. Maintain inventory accuracy, minimize shrink, and control supply and culinary expenses. May handle liquor, wine, and beer in compliance with state regulations and company policies, including age restrictions. Ensure store safety and cleanliness; address maintenance promptly. Adhere to wage and hour laws; record time accurately per policy. Communicate and model Sur La Table policies and SOPs to associates. Physical & Work Conditions Ability to communicate verbally and work with associates and customers. Stand for extended periods; move about the store to coach and assist participants. Operate in a kitchen environment with heat, flames, and varying temperatures; handle common allergens. Lift up to 50 lbs and perform required movements to retrieve and replenish merchandise. Flexible schedule including nights, weekends, and holidays; 32–40 hour workweeks with 5–6 classes per week. Qualifications & Experience Must be 21 years of age or older. A culinary arts degree is preferred; extensive culinary experience and technical proficiency may substitute. 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. Proficiency in Microsoft Office Suite and retail systems preferred. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type. Sur La Table may use AI tools to support parts of the hiring process; final hiring decisions are made by humans. If you would like more information about data processing, please contact us. Washington state applicants: If this posting does not comply with state law, please notify us by emailing [email protected]. Massachusetts law restricts lie-detector testing for employment. We provide reasonable accommodations for qualified individuals with disabilities in our job application procedures; please contact [emailprotected] for accommodations. #J-18808-Ljbffr CSC Generation