Seasonal Chef Instructor (Sur La Table)

CSC Generation•Scottsdale, AZ

9d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are the in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You deliver engaging, hands-on classes and personalized instruction in culinary and pastry techniques and fundamentals, inspiring customers while supporting company initiatives and sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role combines customer experience, instruction, sales, team support, and store operations. Chef Instructors prepare and clean class workstations, maintain supplies and inventory, follow food-safety and sanitation requirements, and comply with company policies and applicable laws. The position requires 12–16 hours of availability per week, with a flexible schedule that includes nights, weekends, and holidays; actual scheduled hours may vary according to 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 providing exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Availability to work 12–16 hours per week, including nights, weekends, and holidays, with flexibility to adjust to business needs.
Ability to remain standing for up to four hours at a time; move around the store; and reach, push, pull, bend, stoop, kneel, and crouch.
Ability to use hands to demonstrate cooking techniques and to lift or move merchandise weighing up to 50 pounds.
Ability to ascend and descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanners, and mouse.
Ability to perceive and differentiate flavors and odors.
Ability to work in a variable kitchen environment with open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

Nice To Haves

A degree in culinary arts; candidates with extensive culinary experience and demonstrated technical proficiency may be considered instead.

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 to maintain consistency and quality.
Explain cooking concepts and techniques clearly, encouragingly, and accessibly.
Stay current on products, participate in available training, and seek additional learning resources independently.
Promote cookware and other retail products featured or used in classes, encourage customers to sign up for another class, and support class revenue and culinary program goals.
Support customer engagement and business performance as measured by class enrollment, repeat class sign-ups, retail sales, and guest feedback.
Set up and break down classes, organize mise en place, prepare ingredients, and clean 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 compliance with applicable regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws, accurately record time worked, and comply with company policies and standard operating procedures.
Maintain regular and predictable attendance and adjust class assignments based on demand.