Seasonal Chef Instructor (Sur La Table)

CSC Generation•Costa Mesa, CA

5d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you serve as an in-store culinary expert and advocate, specializing in savory cooking, pastry and baking, or both. You deliver engaging, hands-on classes and personalized instruction in culinary techniques and fundamentals while representing Sur La Table’s brand and service standards. The role helps inspire customers to cook and bake and supports sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The instructor delivers classes using provided recipes and game plans, communicates techniques in an approachable manner, stays current on products and training, and works toward class revenue and customer-engagement goals. Duties also include preparing and cleaning class workstations, maintaining kitchen supplies, following food-safety and sanitation requirements, handling equipment and ingredients safely, maintaining accurate inventory, and following company procedures and applicable laws. This seasonal position requires availability for 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays. Scheduled hours may vary based on business needs. The work takes place in a variable kitchen environment that may involve open flames, hot surfaces, temperature variations, and food allergens. The role involves standing for up to four hours, moving around the store, handling kitchen tools and equipment, and lifting merchandise weighing up to 50 pounds.

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 providing exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Ability to work 12–16 hours per week with a flexible schedule, including nights, weekends, and holidays.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time and move about the store.
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 and/or move merchandise weighing up to 50 pounds.
Ability to ascend and 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; 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 through memorable, educational customer experiences.
Teach savory, pastry, and baking classes using provided recipes and game plans to maintain consistency and quality.
Explain cooking concepts and techniques clearly and encouragingly.
Maintain product and culinary expertise through training and independent learning.
Encourage second-class sign-ups and promote retail products featured or used in classes.
Work toward class revenue, enrollment, review, guest-return, and culinary program goals.
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.
Follow food-safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and equipment safely.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer when applicable, following alcohol regulations, company policies, and age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws and accurately record time worked.
Follow Sur La Table policies and standard operating procedures.
Attend work regularly and predictably and adjust class assignments based on demand.