Sur La Table Reviews

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Diane Neal
23 Ratings
  • Helpful (1)

    Super part time for me, and I enjoy it a lot

    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Kitchen Assistant in Nanuet, NY
    Current Employee - Kitchen Assistant in Nanuet, NY

    I have been working at Sur La Table part-time (Less than a year)

    Positive Outlook
    Positive Outlook


    I am a Kitchen Assistant. I work during a few cooking/baking classes a month as just a fun "extra" to my full time career in an unrelated field. I was recruited to work here part time because I was a frequent customer and I love the company. The pros: I love the environment of the store....the products, the chefs, most of the customers. The employee discount is very generous. My schedule is flexible. I give the head chef my availability for the upcoming month, one month at a time, and she schedules me to work for a few classes. It works for me, as my "real" life is super busy and I need this to remain flexible. Also, I like learning during the classes. The chefs are knowledgable, credentialed and experienced. I like to observe, listen, help, taste samples, chat. It's enjoyable. Sometimes I get to do some cooking or baking as a way of helping a chef - make a creative fritatta or prepare a cake that will be swapped out later on in the day during another class. I enjoy using the professional equipment, the wonderful knives, the gadgets, the unique ingredients. I love taking home the recipes the customers take home so I can try to make some of them, too. The people are great and for me, it's just a nice break from my regular career - something different, with flexible hours. It works for me.


    The pay is ridiculously low for what we do. It is SCARY LOW to work as a KA, at least here in NY. The work as a KA is very physical (actually, the exercise is a plus!) but it can be back breaking. Lots of grunt work, lots of setting up, cleaning, breaking down, more cleaning, dishes, dishes, dishes. I joke that I do work in my little part time job at SLT that I pay someone to do in my own house. The irony is - ALL of the KA's in our store have graduate degrees and high level careers outside of the kitchen. Each and every one of us that I have met does it "for fun," because we enjoy being in the kitchen and the store, for the discount. So while the pay is ABOMINABLE and the work is physical and back breaking at times, none of us is a KA to pay our big bills!

    Advice to Management

    Pay the KAs more - we work so hard and the pay is dreadfully low!

Sur La Table Interviews

Interview Experience

Interview Experience


Getting an Interview

Getting an Interview


Interview Difficulty


Interview Difficulty




    Kitchen Assistant Interview

    Anonymous Interview Candidate
    Accepted Offer
    Positive Experience
    Easy Interview


    I applied online – interviewed at Sur La Table.


    I applied online and got a call back after couple of weeks. After phone interview, I was invited to the store to meet the head chef. Face to face interview was easy and relaxed. Just talked about my experiences and motivations.

    Interview Questions


    No negotiation. They offer $10.00 per hour and that's it.

Sur La Table Awards & Accolades

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Finalist -Cooking School of the Year , International Association of Culinary Professionals, 2013
Finalist - Best Cookbook of the Year - Things Cooks Love , International Association of Culinary Professionals, 2008
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Additional Info

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Headquarters Seattle, WA
Size 1000 to 5000 Employees
Founded 1972
Type Company - Private
Industry Retail
Revenue $25 to $50 million (USD) per year

Since its beginnings in Seattle’s Pike Place Market in 1972, Sur La Table has believed that the kitchen is the center of the home. Today, those with a passion for cooking and a love for food can discover a leading selection of global brands in over 100 Sur La Table stores - including more than 50 cooking class locations, online at, through the Sur La Table ... More

Mission: To inspire discovery by helping our customers do more in the kitchen and do it better.

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