Culinary Lead, FT (Sur La Table)

CSC Generation; New York (NY); On-site; USD 28,240 - 30,045; Full time

Job summary

A leading culinary education company in New York is seeking a Culinary Lead to inspire customers through expert culinary guidance and teachings. The ideal candidate will have a background in culinary arts, excellent leadership skills, and experience in delivering exceptional customer experiences. This role includes coaching a culinary team, driving sales growth through cooking classes, and maintaining high food safety standards. Compensation ranges from $20.50 to $21.81 per hour.

Qualifications

• Must be 21 years of age or older at the time of employment.
• 1-2 years of progressively responsible kitchen management experience.
• Excellent communication, problem-solving, and decision-making abilities.

Responsibilities

• Support recruitment, training, and development of the culinary team.
• Create memorable experiences to inspire customer loyalty.
• Drive sales growth and analyze performance metrics.

Skills

Leadership

Customer Experience

Sales Growth

Food Safety Compliance

Education

Degree in Culinary Arts

Valid Food Manager Certification

Tools

Microsoft Office Suite

Job description

Overview

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

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 & Qualifications

• 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.
• Capability to 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.
• Use of hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.
• Lift and/or move merchandise weighing up to 50 lbs.
• Ascend/descend ladders to retrieve and/or move merchandise.
• 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 including open flames, hot surfaces, temperature variations, and 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.

Note: Compensation is listed as a range in the posting: $20.50 - $21.81 an hour.

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.

We are an equal opportunity employer and prohibit discrimination and harassment of any type. We may use artificial intelligence (AI) tools to support parts of the hiring process, but final hiring decisions are made by humans. If you would like more information about how your data is processed, please contact us.