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Resident Chef (Sur La Table) - job 3 of 5

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food.


The Resident Chef contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Resident Chef blends culinary talent, business acumen and teaching skills to drive business results while building a high-performing team. This role uses discretion in assigning duties to employees, in employment decisions and is accountable for the success of the in-store culinary program, culinary operations, staffing and the performance management of culinary employees. The Resident Chef reports to the General Manager (GM).


JOB DUTIES AND RESPONSIBILITIES:                                                                           

Models and directs employees to ensure customer service standards are met.

Delivers and holds employees accountable for an exceptional cooking class experience at every class using recipes and game plans provided.

Creates an environment where employees are informed and capable by partnering with the GM to direct training for culinary employees.

Manages the complete operations of the kitchen. Maintains proper storage, prep and service procedures and maintains all equipment and workspaces to ensure sanitary conditions. Delegates tasks appropriately and holds team accountable.

Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.

Represents the culinary program in the community by building relationships with local restaurants and developing new class content in partnership with the HQ Culinary team.

Proactively monitors and manages staffing levels of the culinary program according to culinary census and fluctuations in seasonal business needs.

Maintains an active performance development process. Provides coaching in the moment and performance feedback to employees. Conducts formal performance reviews.

Seeks opportunities to increase cooking class and retail sales and directs culinary employees to execute sales plans. Works with GM to engage retail employees.

Analyzes and measures retail and culinary business trends. In partnership with the GM, develops and implements plans to drive topline retail sales and culinary revenue.

Ensures culinary schedule is optimized to drive business goals.

Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.

Ensures the accuracy and integrity of employee information including, but not limited to, Time and Attendance records and personal data.

Manages inventory, controls shrink, supply and culinary expenses.

Appropriately partners with GM, HQ Culinary team, Human Resources and other departments as needed or necessary.

Ensures adherence to applicable wage and hour laws. Accurately records time worked according to SLT policy.

Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office.

May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.

Additional responsibilities as assigned by General Manager or HQ.


ESSENTIAL FUNCTIONS:

Ability to communicate verbally and work cooperatively with employees and customers.

Ability to remain in a stationary position for up to 3 hours at a time.

Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers.

Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.

Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.

Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.

Ability to work a varied schedule in order to teach classes at different times of the day, week and year.

Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. 

Regular and predictable attendance. 

Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. 

Environmental conditions:  working with an open flame and/or other heating units, and exposure to variation in kitchen temperature.


EXPERIENCE AND REQUIRED QUALIFICATIONS:

3 - 4 Years of progressively responsible kitchen management experience. Experience as a Sur La Table Assistant Resident Chef, preferred.

Culinary degree or equivalent Sous Chef experience considered in lieu of degree.

1-2 years’ experience as a culinary instructor.

Experience training others and holding teams accountable.

Experience leading and coaching teams from varied specialties.

Valid Food Manager Certification.

Familiarity with MS Office Suite (Word, Excel, Outlook).

Proven ability to drive sales and motivate teams.

Proven training and communication skills.

Proven leadership and financial management skills.


Sur La Table Core Competencies for Everyone:

Focus on the Customer: You inspire and delight your customers.

Be Genuine: Your communication style is respectful, effective and sincere.

Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action.

Take Ownership: You are committed, responsible and provide solutions.

Achieve Results: You meet and exceed goals and expectations.

 

Sur La Table Leadership Competencies for People Managers:

Develop People: You never compromise on people.

Lead the Way: You influence positive outcomes.

Facilitate Success: Your team is motivated, engaged and accomplished.


This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice.

 


CSC Generation Holdings 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.


CSC Generation Holdings family of brands is committed to the full inclusion of all qualified individuals. As part of this commitment, CSC Generation will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed, please contact hrbenefits@cscshared.com.

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Average salary estimate

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$50000K
$65000K

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What You Should Know About Resident Chef (Sur La Table), CSC Generation

At Sur La Table in Oklahoma, OK, we’re excited to welcome a passionate Resident Chef who will bring joy to our culinary community! If you love inspiring people with food and teaching cooking classes, this role is perfect for you. As the Resident Chef, you’ll manage the kitchen while also being the heart and soul of the culinary program. You’ll work closely with your team to ensure that every cooking class is a memorable experience for our customers, guiding them with your culinary expertise and engaging personality. In this role, you’ll not only oversee the daily operations of the kitchen but also foster a supportive environment where employees are encouraged to thrive. You’ll have the chance to create new class content and build relationships with local restaurants, enriching our community connection. While it’s a busy environment, every day will bring you the joy of sharing the love of cooking and delicious food. Bring your leadership skills, culinary credentials, and a genuine desire to help others grow, and together we can create happiness through cooking!

Frequently Asked Questions (FAQs) for Resident Chef (Sur La Table) Role at CSC Generation
What are the responsibilities of a Resident Chef at Sur La Table?

The Resident Chef at Sur La Table is responsible for managing all culinary operations within the store, from overseeing cooking classes to ensuring quality and safe food preparation. This role includes training culinary employees, handling inventory, and driving class attendance and retail sales. The Resident Chef is expected to maintain positive customer experiences, promote the culinary program in the community, and collaborate with the General Manager to achieve business goals.

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What qualifications are needed to become a Resident Chef at Sur La Table?

To become a Resident Chef at Sur La Table, candidates should possess 3-4 years of progressive kitchen management experience. A culinary degree or equivalent experience, particularly as an Assistant Resident Chef, is preferred. Additionally, experience as a culinary instructor, valid Food Manager Certification, and a strong background in training and leadership are key qualifications that will set you apart in this role.

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How can a Resident Chef at Sur La Table improve sales?

A Resident Chef can improve sales at Sur La Table by creating engaging cooking classes that attract customers, developing innovative recipes, and collaborating with local restaurants for promotional events. Additionally, they should monitor inventory and trends closely, adjust culinary offerings to meet demand through seasonal menus, and effectively coach and motivate the team to provide exceptional customer service that enhances the overall experience and drives repeat business.

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What does a typical day look like for a Resident Chef at Sur La Table?

A typical day for a Resident Chef at Sur La Table involves a variety of tasks including organizing and preparing for cooking classes, managing kitchen operations, coaching employees, and interacting with customers. The Resident Chef may also handle administrative tasks such as staff scheduling, tracking inventory, and meeting with the General Manager to strategize on culinary goals. Engaging with customers and creating a positive atmosphere is a vital part of the day as well.

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What skills are essential for a Resident Chef at Sur La Table?

Essential skills for a Resident Chef at Sur La Table include strong culinary abilities, excellent communication and interpersonal skills, and leadership proficiency. The ability to train and motivate a diverse team is crucial, as well as proficiency in managing kitchen operations and ensuring compliance with health and safety regulations. Creativity, resourcefulness, and an unwavering commitment to customer satisfaction are also key attributes.

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Common Interview Questions for Resident Chef (Sur La Table)
Can you describe your experience in culinary management?

In response, focus on your previous roles in kitchen management and any relevant achievements you accomplished. Highlight your approach to leading teams, managing operations, and how you ensured exceptional culinary experiences.

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What strategies do you use to engage customers during cooking classes?

Emphasize your communication skills and the techniques you employ to create a welcoming environment. Share examples of interactive elements you've introduced in past classes to enhance engagement and enjoyment.

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How do you handle staff performance issues?

Outline your approach, which might include providing constructive feedback, setting clear expectations, and offering support or training to help staff meet their potential. Provide a specific example if possible.

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What is your process for developing new class content?

Discuss your research methods and how you collaborate with others to devise new recipes or themes. Mention the importance of understanding your target audience’s preferences and needs.

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How do you ensure that your kitchen runs smoothly during busy times?

Describe your organizational skills and how you delegate effectively while keeping the team motivated. Talk about maintaining communication and providing ongoing support to your staff.

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Tell us about a culinary challenge you faced and how you overcame it.

Choose a specific example that demonstrates your problem-solving abilities and resilience. Explain the steps you took and what you learned from the experience.

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How do you manage inventory and control costs in the kitchen?

Outline your experience with inventory management systems and the best practices you follow to minimize waste and manage expenses effectively, ensuring efficient kitchen operations.

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In your opinion, what makes a successful cooking class?

Discuss key elements such as educational value, entertainment, and customer interaction. Provide examples of successful classes you have conducted that embodied these principles.

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What role does customer feedback play in your culinary programs?

Emphasize the importance of customer feedback in shaping and improving your culinary offerings. Demonstrate how you’ve implemented feedback to create better experiences.

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What is your approach to continuous learning in the culinary field?

Share your enthusiasm for ongoing education and professional development. Discuss any courses, certifications, or experiences you pursue to stay updated on culinary trends and techniques.

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DATE POSTED
January 6, 2025

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