Chef Instructor, Pastry (Sur La Table)

CSC Generation•Woodmere, OH

2d•Onsite

About The Position

The Chef Instructor, Pastry is the in-store expert and advocate for baking and pastry arts at Sur La Table. The role delivers high-quality, hands-on pastry classes and personalized culinary instruction, sharing baking fundamentals and pastry techniques in an approachable way. The instructor helps create memorable customer experiences, inspires interest in baking, and supports company initiatives and sales of bakeware, mixers, and decorating tools. The instructor follows provided recipes and class plans, maintains product and culinary expertise, and contributes to class revenue and customer-engagement goals. The role also supports kitchen and store operations, including class preparation and cleanup, supply organization, inventory control, food safety, sanitation, and compliance with company policies and applicable regulations. Availability of 12–16 hours per week is required, with flexible scheduling that includes 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.
Passion for community engagement and providing exceptional customer experiences.
Able to work 12–16 hours per week with a flexible schedule, including nights, weekends, and holidays.
Able to communicate verbally and work cooperatively with associates and customers.
Able to remain standing for up to four hours at a time; move around the store; and grab, reach, push, pull, bend, stoop, kneel, and crouch as needed.
Able to use hands to perform or demonstrate food-preparation techniques such as chopping, whisking, slicing, stirring, and juicing.
Able to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Able to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Able to work in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Able to accurately perceive and differentiate flavors or odors, or identify specific tastes or scents.

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 game plans, and communicate technical concepts and advanced skills clearly and encouragingly.
Maintain expertise by staying current on products, participating in available training, and seeking additional resources.
Promote second-class sign-ups and retail products used or featured in class, and meet class revenue and culinary-program goals.
Support class setup and breakdown, including organizing mise en place, preparing ingredients, and cleaning workstations.
Clean and sanitize dishes and equipment promptly; restock, organize, and maintain kitchen supplies and tools.
Comply with 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.
When applicable, handle liquor, wine, and beer in accordance with state and local regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage-and-hour requirements, accurately record time worked, and adhere to Sur La Table policies and standard operating procedures.
Maintain regular and predictable attendance and adjust class assignments based on demand.