In-Store Chef Leader & Culinary Educator

CSC Generation; Columbus (OH); On-site; USD 42,000 - 65,000; Full time

Job summary

Sur La Table is seeking a Resident Chef to lead high-performing culinary teams, teach engaging classes, and drive in-store experiences that delight customers. You will coach staff, ensure quality and safety, and partner with store leadership to boost class participation and sales.

The role requires culinary talent, business acumen, and teaching ability to elevate the culinary program and guest experience across sessions and events.

Qualifications

• Culinary degree strongly preferred; equivalent experience considered in exceptional cases.
• 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.
• Proficiency in Microsoft Office Suite and retail systems preferred.

Responsibilities

• Recruit, mentor and retain a high-performing culinary team for culinary and retail needs.
• Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.
• Drive sales growth by developing and implementing strategies to enhance the culinary and retail business.
• Analyze key performance metrics daily to optimize store performance.
• Manage daily store operations while ensuring food safety standards and sanitation.
• Maintain accurate employee records and ensure SOPs are followed.

Skills

Culinary instruction

Leadership

Communication

Education

Culinary degree or equivalent experience

Job description

Sur La Table is seeking a Resident Chef to lead high-performing culinary teams, teach engaging classes, and drive in-store experiences that delight customers. You will coach staff, ensure quality and safety, and partner with store leadership to boost class participation and sales.

The role requires culinary talent, business acumen, and teaching ability to elevate the culinary program and guest experience across sessions and events.