Seasonal Chef Instructor (Sur La Table)

CSC Generation•Seattle, WA

11d•$23 - $24•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are the in-store expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You deliver the company’s #bestincenter standard of service by sharing culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports company initiatives. The role inspires customers’ interest in cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging instruction. The instructor represents Sur La Table’s brand and culture through memorable educational experiences, delivers classes using provided recipes and game plans, and helps achieve class revenue and culinary program goals. Duties also include class preparation and cleanup, kitchen and store readiness, compliance with food safety and sanitation requirements, inventory and expense control, and following company policies and wage-and-hour rules. 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 based on business needs. The hourly pay range is $23–$24.47.

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 flexibility to work nights, weekends, and holidays.
Ability to stand for up to four hours at a time; move around the store; retrieve merchandise; perform reaching, lifting, bending, kneeling, crouching, and kitchen demonstration tasks; and lift or move merchandise weighing up to 50 pounds.
Ability to use ladders and operate a computer, POS system, keyboards, merchandise scanners, 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 using provided recipes and game plans, maintaining consistency, quality, and the company’s standards.
Explain cooking concepts, savory techniques, and pastry skills clearly and approachably.
Maintain product and culinary expertise through available training and independent learning.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products featured or used in classes.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest returns, customer 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, and 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, company policies, and age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Accurately record time worked and comply with applicable wage-and-hour laws.
Follow Sur La Table policies and standard operating procedures.