Seasonal Chef Instructor (Sur La Table)

CSC Generation•Madison, WI

9d•Onsite

About The Position

Sur La Table is hiring a Seasonal Chef Instructor to serve as an in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. The instructor delivers hands-on classes and personalized instruction in culinary and pastry techniques and fundamentals, using provided recipes and class plans to create consistent, high-quality experiences. The role also supports company initiatives and promotes cookware, cutlery, bakeware, mixers, and other kitchen tools through engaging instruction and customer interaction. The instructor helps create memorable experiences that encourage customer loyalty and repeat visits, and contributes to sales and culinary program goals through class enrollment, retail sales, guest feedback, and return rates. The role includes class preparation and cleanup, kitchen and supply upkeep, food-safety and sanitation compliance, inventory and expense control, and adherence to company policies and applicable wage-and-hour laws. Work is in a variable kitchen environment and requires availability for 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary with 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, including 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; and grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques or handle merchandise and equipment.
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 around open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Ability to perceive variations in flavors or odors and identify tastes or scents.

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 providing educational experiences that inspire repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans while maintaining quality and consistency.
Explain cooking concepts and techniques clearly and encouragingly.
Stay knowledgeable about products by participating in available training and seeking additional resources.
Promote second-class sign-ups and retail items featured or used in classes, and work toward class revenue and culinary program goals.
Support class enrollment, positive guest reviews, customer engagement, and return visits.
Set up and break down classes, including organizing mise en place and preparing ingredients.
Clean and sanitize dishes, equipment, and workstations promptly.
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 supplies and culinary expenses.
When applicable, handle liquor, wine, and beer in accordance with alcohol 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.