Resident Chef (Sur La Table)

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 Resident Chef at Sur La Table, you play a key role in the success of the store by leading high‑performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fosters an enthusiastic and knowledgeable team, and oversees the success of the in‑store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer experience – a company‑wide standard for excellence in service – and build a high‑performing culinary team. Key Responsibilities Leadership & Team Development Recruit, mentor and retain a high‑performing team to meet the business needs of both culinary and retail. Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture. Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth. Customer Experience & Brand Representation Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. Ensure 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 leadership to increase foot traffic and store engagement through cooking classes and private events. Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Ensure exceptional customer experience by leading a customer‑focused, Guest Obsessed culture in both the kitchen and retail sales floor. Oversee, address, and take responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty. Sales & Business Performance Drive sales growth by developing and implementing strategies to enhance the culinary and retail business. Analyze key performance metrics daily and leverage insights to optimize store performance. Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second‑class sign‑ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews. Operations & Compliance Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations. Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. Ensure store safety and cleanliness, addressing any maintenance needs promptly. Maintain the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information. Adhere to applicable wage and hour laws. Accurately record time worked according to SLT Policy. Model and ensure all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements Ability to communicate verbally and work cooperatively with associates and customers. Ability to remain standing for up to 5 hours at a time. Ability to move about the store coaching and directing associates and/or class participants while selling to customers. The 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 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 to accomplish work. Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays. Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week. 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. Qualifications & Experience Must be 21 years of age or older at the time of employment. Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases. 1-2 years’ experience as a culinary instructor. 3-4 years of progressively responsible kitchen management experience. Valid Food Manager Certification. Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals. Strong leadership skills with the ability to inspire, develop, and retain a high performing team. 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. This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to [email protected] . It is unlawful in Massachusetts to require or administer a lie‑detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact [email protected] . #J-18808-Ljbffr CSC Generation