Seasonal Chef Instructor, Savory (Sur La Table)

CSC Generation•Boulder, CO

1d•Onsite

About The Position

The Seasonal Chef Instructor, Savory at Sur La Table is the in-store expert and advocate for savory cooking. The instructor delivers high-quality, hands-on culinary classes and personalized instruction, sharing knowledge of cooking techniques and fundamentals while supporting company initiatives. The role also inspires customers to cook and encourages sales of cookware, cutlery, and kitchen tools through engaging classes and customer experiences. The instructor creates memorable educational experiences that reflect Sur La Table’s passion for food, teaching, and service, following provided recipes and class plans. They help meet culinary program and revenue goals through enrollment, positive customer feedback, repeat visits, class sign-ups, and retail sales. The role also supports class preparation and cleanup, kitchen readiness, food safety, inventory management, store cleanliness, and compliance with company procedures and applicable regulations. 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.

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.
Available to work 12–16 hours per week, with a flexible schedule that includes 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 stand for up to four hours at a time and move around the store while directing class participants, assisting customers, and retrieving merchandise.
Ability to perceive and distinguish variations in flavors or odors and identify tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands for food preparation and demonstrations.
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, including exposure to 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 instead.

Responsibilities

Represent Sur La Table’s brand and culture by providing memorable, educational customer experiences that encourage repeat visits and loyalty.
Teach savory cooking classes, following provided recipes and game plans to ensure consistency and quality.
Explain cooking concepts and savory techniques clearly and accessibly.
Stay current on products, participate in available training, and seek additional learning resources.
Encourage second-class sign-ups and promote retail items used or featured in classes.
Meet class revenue and culinary program goals through enrollment, customer engagement, sales, guest feedback, and repeat visits.
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.
Comply with food safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment safely and properly.
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.
Follow Sur La Table policies and standard operating procedures.