Culinary Lead: Teach, Coach & Elevate Classes

CSC-Generatio; Boulder (CO); On-site; USD 28,000 - 30,000; Full time

Benefits offered by this job

Employee Discount

401K

Job summary

Sur La Table is seeking a Culinary Lead to inspire customers through cooking classes and retail interactions. You will blend culinary talent with teaching and business acumen to support the Resident Chef and manage culinary staff.

The role involves coaching, training, and aligning with departments to meet service standards, wage-hour compliance, and sales plans. A culinary degree or sous-chef background is preferred; 21+ and food-handling certification are required.

Qualifications

• 1-2 years progressively responsible kitchen operations or kitchen management experience.
• Culinary degree or equivalent; Sous Chef experience considered in lieu of degree.
• Valid Food Handlers / Food Managers Certification.
• Must be at least 21 years old.
• Familiarity with MS Office Suite (Word, Excel, Outlook).
• Demonstrated successful teaching and training experience.

Responsibilities

• Model and direct employees to meet customer service standards.
• Deliver and hold staff accountable for high-quality cooking class experiences.
• Support and deliver training for all employees.
• Maintain sanitation, storage, prep, and workspaces.
• Ensure food items are cooked and served at correct temperatures.
• Communicate policies and SOPs to employees and ensure adherence.

Skills

Teaching experience

Sales-driven

Leadership

Communication skills

Financial management

Education

Culinary degree or Sous Chef experience considered in lieu of degree

Food Handlers / Food Managers Certification

Tools

MS Office Suite

Job description

Sur La Table is seeking a Culinary Lead to inspire customers through cooking classes and retail interactions. You will blend culinary talent with teaching and business acumen to support the Resident Chef and manage culinary staff.

The role involves coaching, training, and aligning with departments to meet service standards, wage-hour compliance, and sales plans. A culinary degree or sous-chef background is preferred; 21+ and food-handling certification are required.