Culinary Lead (Sur La Table)

About the role

You will own the culinary program execution in your store by designing and leading engaging cooking classes that inspire guests to cook with confidence using Sur La Table products. You will partner closely with store leadership to develop a high-performing culinary team through mentoring, coaching, and hands-on training that upholds our company standards. You will champion a guest-obsessed mindset by creating memorable, educational experiences that build customer loyalty and encourage repeat visits to the store. You will analyze daily performance metrics to identify opportunities and drive improvements in class attendance, retail culinary sales, and second-class sign-ups. You will ensure strict compliance with food safety, health codes, and all local regulations while modeling adherence to company policies and standard operating procedures. You will manage inventory, control shrink, and handle product - including liquor, wine, and beer - in alignment with state laws and location policies. You will communicate effectively with every team member and customer, representing Sur La Table's brand and culture in every interaction.

Key facts

What you'll do

- Drive culinary program execution by designing and leading cooking classes that maximize guest engagement and retail sales.

- Analyze daily key performance metrics to optimize store performance and identify strategies for improving class attendance and product sales.

- Ensure exceptional customer experiences by delivering guest-focused, educational sessions that inspire confidence and repeat visits.

- Lead, coach, and develop associates to exceed performance expectations and sustain a positive, collaborative team culture.

- Provide in-the-moment coaching and feedback to elevate team engagement and hold employees accountable for quality and execution.

- Represent Sur La Table's brand and culture through memorable, educational experiences that build loyalty and encourage repeat visits.

- Maintain up-to-date product knowledge and actively engage in training to ensure expertise in all culinary offerings.

- Work with store leadership to increase foot traffic and store engagement through dynamic cooking classes and private events.

- Ensure strict compliance with food safety standards, local health codes, and sanitation regulations at all times.

- Properly handle all tools, ingredients, and kitchen equipment to maintain a safe, efficient, and organized work environment.

- Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses to protect profitability.

- Handle liquor, wine, and beer in full compliance with state and location alcohol regulations and company policies, including enforcing age restrictions.

- Ensure store safety and cleanliness, addressing any maintenance needs promptly to support a professional environment.

- Adhere to applicable wage and hour laws and accurately record time worked according to SLT Policy.

- Model and communicate all Sur La Table policies and standard operating procedures effectively to associates and during classes.

- Operate a computer, POS system, keyboards, merchandise scanners, and mouse to accomplish daily responsibilities efficiently.

- Conduct outstanding cooking class experiences by following provided recipes and game plans while ensuring consistent quality and execution.

- Support recruitment efforts by participating in interviews and helping to build a high-performing culinary team.

- Demonstrate the capability to differentiate variations in flavors or odors and identify specific tastes or scents as required for culinary demonstrations.

- Use hands to seize, hold, grasp, turn, chop, whisk, slice, stir, juice, and demonstrate other culinary techniques during classes.

Requirements

- Must be able to communicate verbally and work cooperatively with associates and customers in a professional manner.

- Must remain standing for up to 4 hours at a time during shifts to ensure active engagement in class and floor activities.

- Must move about the store regularly while coaching associates and directing class participants, including selling to customers as needed.

- Must possess 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 during culinary activities.

- Must be able to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor as required.

- Must have the ability to use hands to seize, hold, grasp, turn, or otherwise chop, whisk, slice, stir, juice, and demonstrate other techniques during cooking instruction.

- Must be able to lift and/or move merchandise weighing up to 50 lbs. safely and efficiently during routine store operations.

- Must be able to ascend and descend ladders to retrieve and/or move merchandise when necessary for stockroom or sales floor tasks.

- Must be able to operate a computer, POS system, keyboards, merchandise scanners, and mouse to complete work responsibilities accurately and efficiently.

- Must maintain regular and predictable attendance, with flexibility to adjust class assignments based on demand, including teaching 3-4 classes per week.

- Must adhere to applicable wage and hour laws and accurately record time worked according to SLT Policy and company guidelines.

- Must ensure compliance with food safety standards, local health codes, and sanitation regulations at all times while performing job duties.

- Must properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment for themselves and others.

- Must maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses through careful oversight and execution.

- Must handle liquor, wine, and beer in strict compliance with state and location alcohol regulations, company policies, and age restriction enforcement.

- Must ensure store safety and cleanliness, addressing any maintenance needs promptly to support a secure and professional environment.

- Must model and ensure all Sur La Table policies and standard operating procedures are communicated effectively to associates and consistently followed in practice.

- Must be available to work a flexible schedule, including nights, weekends, and holidays, within the parameters of a part-time engagement of 20 to 25 hours per week.