Working at Sur La Table | Glassdoor

Sur La Table Overview

Seattle, WA
1001 to 5000 employees
Company - Private
$100 to $500 million (USD) per year
Williams-Sonoma, Bed Bath & Beyond, Crate and Barrel

Working at Sur La Table

Sur La Table was founded in 1972 by Shirley Collins, a woman with a passion for food and a fondness for community, who once held the title of Seattle’s Culinary Queen. Originally from a small town in southern Texas, she moved to Seattle in the late 1950s and fell in ... Read more

Mission: Whether the job entails interacting with our customers on a daily basis or providing the vital behind-the-scenes support, we’re all here for the same reason – to inspire our customers on all points of their culinary journey.

Sur La Table Reviews

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Diane Neal
80 Ratings
  • Helpful (3)

    "typical retail at times and mundane at others..."

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    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Manager in Los Angeles, CA
    Former Employee - Manager in Los Angeles, CA
    Doesn't Recommend
    Neutral Outlook
    No opinion of CEO

    I worked at Sur La Table full-time (More than 5 years)


    get there on time and always be there for the customer


    short hours for part time and the pay is tragically scant

    Advice to Management

    listen up and pay more to your most important assets

See All 476 Reviews

Sur La Table Interviews



Getting an Interview

Getting an Interview




  1. Helpful (1)  

    General Manager Interview

    Anonymous Interview Candidate in Salt Lake City, UT
    No Offer
    Negative Experience
    Average Interview


    I applied online. The process took 3 weeks. I interviewed at Sur La Table (Salt Lake City, UT) in March 2017.


    Applied online. District Manager reached out to me to set up a phone interview. After the phone interview, we met in person at the mall where the new store would be opening the following week. I was then coordinated by an executive assistant to interview with the Senior Vice President of Retail. I was then told that I would receive a phone call from the District Manager early next week. The phone call never came, so I called her a week after my interview with the SVP, after ringing about 4 times, the call was ignored and transferred to voicemail. 30 minutes later, I received a generic "Thank you for applying, we are pursuing other candidates" from their corporate HR team. After being told by an executive of the company that I would get a phone call, the way in which the matter was handled was quite unprofessional and lacking in decency. I can accept not receiving an offer and that's not why this was a negative experience. The lack of professionalism and decency of handling "difficult" conversations from field management is a red flag to potential growth and overall operational standards within the company. Should you need a consultant for business standards and SOP's, please do not hesitate to call me as that seems to be lacking with my experience with Sur La Table.

    Interview Questions

See All 117 Interviews

Sur La Table Awards & Accolades

  • Finalist -Cooking School of the Year, International Association of Culinary Professionals, 2013
  • Hire Power Award - Top In Industry (#6), Inc. Magazine, 2013
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Sur La Table Locations

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