Culinary Lead — Inspire Classes, Grow Team & Sales

CSC-Generatio; Portland (OR); On-site; USD 29,000 - 30,000; Part time

Job summary

Sur La Table in Portland, OR is seeking a Culinary Lead to inspire customers by blending culinary expertise with teaching and business sense. You will support the culinary program, drive sales, and help build a high-performing team.

The role requires 1–2 years of kitchen management, a Food Manager Certification, and passion for community engagement; hours are 20–25 per week with some nights and weekends.

Qualifications

• 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 may be considered.
• 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.

Responsibilities

• Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.
• 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 by following recipes and game plans and ensuring quality and execution.
• Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.
• Maintain a customer-focused, Guest Obsessed culture on both the kitchen and retail sales floor.

Skills

Leadership

Coaching

Performance feedback

Education

Culinary arts degree

Tools

Microsoft Office

Retail systems

Job description

Sur La Table in Portland, OR is seeking a Culinary Lead to inspire customers by blending culinary expertise with teaching and business sense. You will support the culinary program, drive sales, and help build a high-performing team.

The role requires 1–2 years of kitchen management, a Food Manager Certification, and passion for community engagement; hours are 20–25 per week with some nights and weekends.