CSC Generation
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Culinary Lead (Sur La Table)
role at
CSC Generation .
With over 59 stores and the largest avocational cooking program in the U.S., Sur La Table offers an unsurpassed selection of premium‑quality goods for the kitchen and table, along with the culinary expertise and inspiration that accompany them. Whether the role involves interacting with customers, driving digital growth, or providing behind‑the‑scenes support, the goal is the same: roll up our sleeves and create happiness through cooking and sharing good food.
Position Overview As a Culinary Lead at Sur La Table, you will play a key role in the store’s success by inspiring customers at every stage of their culinary experience, combining culinary expertise, business acumen, and teaching skills. This role supports the culinary program, drives sales, delivers a #bestincenter customer experience, establishes company‑wide standards for excellence in service, and builds and manages a high‑performing culinary team.
Key Responsibilities Leadership & Team Development
Support recruitment, training, and ongoing development of a high‑performing team to meet 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.
Maintain expertise by staying current on products, actively engaging in available training, and independently seeking additional resources.
Ensure 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 record time worked according to SLT Policy.
Model and ensure all Sur La Table policies and SOPs are communicated effectively to associates, maintained and consistently followed.
Physical Requirements
Communicate verbally and work cooperatively with associates and customers.
Remain standing for up to 4 hours at a time.
Move about the store coaching and directing associates and/or class participants while selling to customers.
Accurately perceive and differentiate variations in intensity or quality of flavors or odors, or identify specific tastes or scents using the tongue or nose.
Grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.
Use hands to seize, hold, grasp, turn, or otherwise 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 20 and 25 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.
Adjust class assignments based on demand, ensuring 3‑4 classes are taught per week.
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; 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.
Salary: $20.41 – $21.71 per hour.
The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state, or local laws.
We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.
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Culinary Lead (Sur La Table)
role at
CSC Generation .
With over 59 stores and the largest avocational cooking program in the U.S., Sur La Table offers an unsurpassed selection of premium‑quality goods for the kitchen and table, along with the culinary expertise and inspiration that accompany them. Whether the role involves interacting with customers, driving digital growth, or providing behind‑the‑scenes support, the goal is the same: roll up our sleeves and create happiness through cooking and sharing good food.
Position Overview As a Culinary Lead at Sur La Table, you will play a key role in the store’s success by inspiring customers at every stage of their culinary experience, combining culinary expertise, business acumen, and teaching skills. This role supports the culinary program, drives sales, delivers a #bestincenter customer experience, establishes company‑wide standards for excellence in service, and builds and manages a high‑performing culinary team.
Key Responsibilities Leadership & Team Development
Support recruitment, training, and ongoing development of a high‑performing team to meet 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.
Maintain expertise by staying current on products, actively engaging in available training, and independently seeking additional resources.
Ensure 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 record time worked according to SLT Policy.
Model and ensure all Sur La Table policies and SOPs are communicated effectively to associates, maintained and consistently followed.
Physical Requirements
Communicate verbally and work cooperatively with associates and customers.
Remain standing for up to 4 hours at a time.
Move about the store coaching and directing associates and/or class participants while selling to customers.
Accurately perceive and differentiate variations in intensity or quality of flavors or odors, or identify specific tastes or scents using the tongue or nose.
Grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.
Use hands to seize, hold, grasp, turn, or otherwise 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 20 and 25 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.
Adjust class assignments based on demand, ensuring 3‑4 classes are taught per week.
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; 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.
Salary: $20.41 – $21.71 per hour.
The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state, or local laws.
We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.
#J-18808-Ljbffr