Resident Chef (Sur La Table)

Key Responsibilities

• Lead by example and coach culinary team members to consistently deliver outstanding customer service and memorable class experiences.

• Ensure all cooking classes follow the provided recipes and game plans while maintaining an interactive and educational atmosphere.

• Collaborate with the General Manager to direct training for culinary staff, ensuring employees are knowledgeable, well-prepared, and empowered.

• Oversee daily kitchen operations, including food preparation, storage, sanitation, and equipment maintenance. Delegate tasks effectively and hold the team accountable for results.

• Uphold and communicate all Sur La Table policies and standard operating procedures to maintain consistency and operational excellence.

• Serve as the face of the culinary program in the local community—build relationships with local chefs, restaurants, and food enthusiasts; collaborate with HQ on developing new class content.

• Strategically manage staffing levels to align with business demand, seasonal trends, and culinary class needs.

• Support employee growth and engagement through performance coaching, timely feedback, and formal reviews.

• Identify and pursue opportunities to increase both culinary class attendance and retail sales. Guide the culinary team in executing sales initiatives and work closely with the GM to engage retail associates.

• Analyze sales and operational trends in both culinary and retail areas. Partner with the GM to develop and implement strategies to drive revenue.

• Ensure scheduling efficiency to support business goals and class execution.

• Maintain strong product knowledge, stay informed of new training opportunities, and seek out resources to improve performance and knowledge.

• Ensure the integrity and accuracy of team timekeeping and employee records.

• Oversee inventory management, monitor supply usage, and control costs and shrinkage in culinary operations.

• Collaborate with the GM, HQ Culinary Team, HR, and other departments as needed to support overall business success.

• Ensure compliance with labor laws and Sur La Table policies regarding timekeeping and breaks.

• Communicate effectively and professionally with team members, customers, field leadership, and corporate support.

• May be required to handle and serve alcoholic beverages, including beer, wine, and cocktails, in accordance with state and company guidelines.

• Perform additional duties as assigned by the General Manager or HQ.

Essential Functions

• Strong verbal communication skills; able to work collaboratively with team members and customers.

• Ability to remain stationary for extended periods (up to 3 hours) and actively move throughout the workspace for coaching, instruction, and customer engagement.

• Sensory ability to identify subtle differences in flavors and odors as part of food quality control and instruction.

Qualifications & Experience

• 3–4 years of progressive kitchen management experience; prior experience as a Sur La Table Assistant Resident Chef is preferred.

• Culinary degree or equivalent experience as a Sous Chef considered in lieu of a formal degree.

• Minimum of 1–2 years of experience teaching culinary classes.

• Proven experience training and developing staff, holding teams accountable, and fostering a culture of high performance.

• Strong leadership background with the ability to guide teams from diverse culinary backgrounds.

• Valid Food Manager Certification required.

• Proficiency in Microsoft Office Suite (Word, Excel, Outlook).

• Demonstrated success in driving sales, engaging customers, and motivating teams.

• Excellent communication and interpersonal skills with a focus on collaboration and results.