Sur La Table

Premium kitchenware retailer with classes

Culinary Lead

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Part-timeCanton, CT, USANo salary listedIn-person

About the Job

Requirements

Be at least 21 years of age at the time of employment.
Have a degree in culinary arts, or extensive culinary experience and demonstrated technical proficiency in lieu of formal education.
Have 1–2 years of progressively responsible kitchen management experience.
Have a valid Food Manager Certification.
Be able to work between 26 and 32 hours per week, with a flexible schedule that includes nights, weekends, and holidays.
Maintain regular and predictable attendance and adjust class assignments based on demand, teaching 5–6 classes per week.
Be able to communicate verbally and work cooperatively with associates and customers.
Be able to remain standing for up to four hours at a time.
Be able to move around the store while coaching and directing associates or class participants and selling to customers.
Be able to perceive and differentiate variations in flavors or odors and identify specific tastes or scents using the tongue or nose.
Be able to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise.
Be able to use hands to chop, whisk, slice, stir, juice, and demonstrate other techniques.
Be able to lift and/or move merchandise weighing up to 50 pounds.
Be able to use ladders to retrieve and/or move merchandise.
Be able to operate a computer, point-of-sale system, keyboards, merchandise scanners, and mouse.
Be able to work in a variable kitchen environment, including around open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

Responsibilities

Support recruitment, training, and ongoing development of a high-performing team to meet 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 improve performance and team engagement, and communicate performance issues directly to the General Manager or Store Manager.
Represent the brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
Maintain product expertise by staying current on products, participating in available training, and seeking additional resources independently.
Ensure an outstanding cooking-class experience by following provided recipes and game plans and holding employees accountable for quality and execution.
Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.
Lead a customer-focused culture in the kitchen and on the retail sales floor.
Assist with driving sales growth by implementing strategies to enhance the culinary and retail business.
Analyze key performance metrics daily and use insights to optimize store performance.
Meet or exceed culinary program goals by delivering classes that drive customer engagement and sales, measured by second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.
Ensure compliance with food safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment properly to maintain a safe and efficient work environment.
Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer in compliance with state and local alcohol regulations and company policies, including enforcing age restrictions, when applicable.
Ensure store safety and cleanliness and promptly address maintenance needs.
Adhere to applicable wage and hour laws and accurately record time worked according to company policy.
Model and ensure that company policies and standard operating procedures are communicated effectively to associates, maintained, and consistently followed.

Desired Qualifications

Proficiency in Microsoft Office Suite and retail systems.

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, FT 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 leadership to increase foot traffic and store engagement through cooking classes and private events.

·Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.

Sales & Business Performance

·Assist with driving sales growth by 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 program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.

Operations & Compliance

·Ensure compliance with food safety standards, local health codes, and sanitation regulations.

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

·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.

·Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.

·Models and ensures 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 4 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 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 to accomplish work.

·Workweeks are expected to be between 32 and 26 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 5-6 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.

·A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.

·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.

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].

About the Company

Sur La Table

Premium kitchenware retailer with classes

Sur La Table sells premium cookware, dinnerware, cutlery, kitchen electrics, and bakeware through both brick-and-mortar stores and an online platform, and it runs one of the largest cooking class programs in the United States. Its products can be bought online or in stores, while classes teach hands-on techniques from basic skills to specialized cuisines. It also operates SLT Perks, a loyalty program, and an affiliate marketing network that rewards customers and partners for purchases and referrals. Its goal is to be the go-to destination for premium kitchen products and culinary learning, building a community of home cooks and professional chefs.

Company size: 1,001-5,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Hopkins, MN
Founded: 1972

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