Seasonal Chef Instructor, Pastry (Sur La Table)

CSC Generation•Boulder, CO

1d•Onsite

About The Position

The Seasonal Chef Instructor, Pastry is Sur La Table’s in-store expert in baking and pastry arts. The instructor delivers engaging, hands-on pastry classes and provides clear, approachable instruction in baking fundamentals and pastry techniques, following supplied recipes and class plans. The role represents the Sur La Table brand and creates educational experiences intended to inspire customer loyalty and a love of baking while supporting company initiatives and sales of bakeware, mixers, and decorating tools. The instructor supports class and store operations by preparing and cleaning workstations, organizing ingredients and supplies, maintaining inventory, and following food-safety, sanitation, alcohol-handling, wage-and-hour, and company requirements. Success is measured through class enrollment and revenue, guest feedback, repeat visits, second-class sign-ups, and sales of culinary products. The position is seasonal and offers a stated minimum availability of 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary with business needs. The work takes place in a variable kitchen and retail environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens. The role involves prolonged standing, moving around the store, demonstrating cooking techniques, handling equipment and merchandise, and using computers and point-of-sale equipment.

Requirements

Must be at least 21 years old at the time of employment.
1–2 years of kitchen operations experience.
Valid Food Manager Certification.
Excellent communication, problem-solving, and decision-making abilities.
Passion for community engagement and providing exceptional customer experiences.
Available to work 12–16 hours per week at a minimum, with a flexible schedule that includes nights, weekends, and holidays.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to 4 hours at a time.
Ability to move around the store, including directing class participants and retrieving merchandise from the stockroom or sales floor.
Ability to perceive and differentiate flavors and odors.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch.
Ability to use hands to chop, whisk, slice, stir, juice, and demonstrate other cooking techniques.
Ability to lift or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

Nice To Haves

A degree in culinary arts is preferred; extensive culinary experience and demonstrated technical proficiency may be considered in lieu of formal education.

Responsibilities

Represent Sur La Table’s brand and culture by creating memorable, educational experiences that encourage repeat visits and customer loyalty.
Teach pastry and baking classes, follow provided recipes and class plans, and communicate technical concepts and advanced skills in an encouraging and approachable manner.
Maintain expertise by staying current on products, participating in available training, and seeking additional resources.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products used or featured in class.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest returns, customer engagement, and sales.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment promptly; restock, organize, and maintain kitchen supplies and tools.
Comply with food-safety standards, local health codes, sanitation regulations, and applicable alcohol regulations and company policies, including age restrictions when handling alcohol.
Handle tools, ingredients, and kitchen equipment safely and efficiently.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow applicable wage-and-hour laws and accurately record time worked according to company policy.
Follow and model Sur La Table policies and standard operating procedures.
Attend work regularly and predictably, with flexibility to adjust class assignments based on demand.