Resident Chef (Sur La Table)

With over 59 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 The Resident Chef plays a key role in inspiring customers throughout every stage of their culinary experience by leading engaging cooking classes, fostering an enthusiastic and knowledgeable team, and overseeing 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 #bestincenter experience, and build a high-performing culinary team.

Key Responsibilities

Leadership & Team Development · Recruit, develop 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 · Create a welcoming and inspiring environment that enhances customer loyalty. · 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. · Remain knowledgeable by staying up-to-date on products, utilizing available training, and seeking additional resources as needed. · Ensure exceptional customer experience by leading a customer-focused culture. · Oversees, addresses, and takes 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 business. · Analyze key performance metrics daily and leverage insights to optimize store performance. · Ensure achievement of sales goals and financial targets through effective merchandising, marketing, and customer engagement. Operations & Compliance · Oversee daily store operations, ensuring compliance with company policies and procedures. · Ensure adherence to health, safety, and food 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. · Maintains 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 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 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 in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. · Ability to use hands to seize, hold, grasp, turn, or otherwise in order 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 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 · Culinary degree of equivalent culinary technique driven experience considered in lieu of degree. · 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.