Seasonal Chef Instructor (Sur La Table)

CSC Generation•King of Prussia, PA

10d•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 deliver high-quality service and personalized instruction by sharing culinary and pastry techniques and cooking and baking fundamentals. Through hands-on classes, you inspire customers to cook and bake while supporting company initiatives and driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role delivers educational, engaging in-store classes that reflect Sur La Table’s passion for food and teaching. Instructors follow provided recipes and class plans, communicate techniques clearly, and maintain product knowledge through training and independent learning. They also support class and store operations, food safety, sanitation, inventory control, and compliance with company policies and applicable laws. This seasonal position requires availability for 12–16 hours per week, with a flexible schedule that may include nights, weekends, and holidays. Scheduled hours may vary with business needs. The work takes place in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

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.
Availability 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 to direct class participants, serve customers, and retrieve merchandise.
Ability to perceive and differentiate flavors and odors, and identify tastes or 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; 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.
Teach savory, pastry, and baking classes, following provided recipes and game plans to ensure consistency and quality.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Maintain product expertise by staying current on products, participating in available training, and seeking additional resources.
Drive sales by maintaining kitchen standards, encouraging customers to sign up for another class, and promoting retail products used or featured in class.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest return rates, customer engagement, and sales.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment promptly, and 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.
Handle liquor, wine, or beer when applicable, following state and location regulations, company policies, and 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.
Maintain regular and predictable attendance and adjust class assignments based on demand.