Seasonal Chef Instructor, Pastry (Sur La Table)

CSC Generation•Woodland Hills, CA

14h•Onsite

About The Position

The Seasonal Chef Instructor, Pastry is Sur La Table’s in-store expert for baking and pastry arts. The instructor delivers engaging, hands-on pastry classes and personalized culinary instruction, sharing baking fundamentals and specialized techniques in a clear, encouraging manner. The role supports the company’s service standards and initiatives while inspiring customers and helping drive sales of bakeware, mixers, decorating tools, and other featured products. The position also supports class and store operations, including preparation and breakdown, kitchen cleaning, supply organization, food safety, inventory control, and compliance with company policies and applicable regulations. Performance is measured in part by class enrollment, second-class sign-ups, retail culinary product sales, guest feedback, and return rates. Availability must be 12–16 hours per week, 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.
Passion for community engagement and providing exceptional customer experiences.
Ability to work 12–16 hours per week with a flexible schedule, including nights, weekends, and holidays.
Regular and predictable attendance, with flexibility to adjust class assignments based on demand.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to remain standing for up to four hours at a time; move throughout the store; and grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques.
Ability to lift and/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, including exposure to open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Ability to accurately perceive and differentiate flavors and odors or identify specific tastes and scents.

Nice To Haves

A degree in culinary arts is preferred; candidates with 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.
Deliver in-store pastry and baking classes that follow provided recipes and game plans and reflect the company’s service and quality standards.
Explain technical concepts and advanced pastry skills in a clear, encouraging, and approachable way.
Maintain product and pastry expertise by 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 classes.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest return rates, engagement, and sales.
Set up and break down classes, 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.
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, and beer when needed 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 and accurately record time worked according to company policy.
Model and follow Sur La Table policies and standard operating procedures.