Chef Instructor, Pastry (Sur La Table)

CSC Generation•Woodmere, OH

4d•Onsite

About The Position

As a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for baking and pastry arts. You provide excellent service by sharing specialized knowledge of pastry techniques and baking fundamentals, and by offering personalized instruction that supports company initiatives. The role inspires a love for baking and helps drive sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. You represent the Sur La Table brand by creating memorable educational experiences, deliver classes using provided recipes and game plans, and communicate technical concepts in a clear and encouraging way. You also support class operations, store readiness, food safety, inventory control, and compliance with company procedures and applicable laws. Availability must be 12–16 hours per week at minimum, with a flexible schedule that may include nights, weekends, and holidays; scheduled hours may vary based on business needs.

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.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to work 12–16 hours per week at minimum, with a flexible schedule that may include nights, weekends, and holidays.
Regular and predictable attendance, with flexibility to adjust class assignments based on demand.
Ability to remain standing for up to four hours at a time.
Ability to move around the store, direct class participants, sell to customers, and retrieve merchandise from the stockroom or sales floor.
Ability to perceive and differentiate flavors and odors, or identify tastes and scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate 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.
Passion for community engagement and providing exceptional customer experiences.

Responsibilities

Represent Sur La Table’s brand and culture through educational experiences that inspire customer loyalty and repeat visits.
Deliver pastry and baking classes that reflect the company’s standards, passion for food, and provided recipes and game plans.
Explain technical concepts and advanced pastry skills clearly and approachably.
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.
Achieve class revenue goals through enrollment, positive reviews, and guest return rates.
Meet or exceed culinary program goals measured by second-class sign-ups, culinary product sales, and guest feedback.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning workstations.
Clean and sanitize dishes and equipment, and restock and organize kitchen supplies and tools.
Follow food safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment safely and efficiently.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, or beer when required in accordance with applicable regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws, accurately record time worked, and adhere to company policies and standard operating procedures.