Seasonal Chef Instructor (Sur La Table)

CSC Generation•Skokie, IL

11d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an in-store expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You provide exceptional service through culinary knowledge, practical instruction, and hands-on classes that inspire customers and support company initiatives. The role also helps drive sales of cookware, cutlery, bakeware, mixers, and kitchen tools through engaging instruction and product promotion. The position supports class preparation and cleanup, kitchen and store readiness, food safety, inventory control, and compliance with company policies and applicable laws. Work takes place in a variable kitchen environment, which may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens. Availability of 12–16 hours per week is required, with a flexible schedule 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.
Demonstrated proficiency in savory cooking, pastry and baking, or both.
1–2 years of kitchen operations experience.
Valid Food Manager Certification.
Excellent communication, problem-solving, and decision-making abilities.
Passion for community engagement and exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Available to work 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary based on business needs.
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 stand for up to four hours at a time; move around the store; retrieve merchandise; and perform reaching, pushing, pulling, bending, stooping, kneeling, and crouching.
Ability to use hands for food preparation and demonstrations, including chopping, whisking, slicing, stirring, and juicing.
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 around open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Ability to perceive and distinguish variations in flavors or odors and identify tastes or scents.

Nice To Haves

A degree in culinary arts is preferred; extensive culinary experience and demonstrated technical proficiency may be considered instead.

Responsibilities

Represent Sur La Table’s brand and culture through memorable educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans, communicating culinary concepts and techniques clearly and encouragingly.
Stay current on products, participate in available training, and seek additional learning resources.
Promote retail products featured or used in classes and encourage customers to sign up for additional classes.
Meet class revenue and culinary program goals through enrollment, customer engagement, positive reviews, and guest return rates.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment; 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.
When applicable, handle liquor, wine, and beer in accordance with state and location regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws, accurately record hours worked, and adhere to Sur La Table policies and standard operating procedures.