Seasonal Chef Instructor (Sur La Table)

CSC Generation•Darien, CT

12d•Onsite

About The Position

The Seasonal Chef Instructor is an in-store culinary expert who teaches savory cooking, pastry and baking, or both. The role delivers engaging, hands-on classes and personalized instruction that promote culinary skills, represent Sur La Table’s brand, and encourage customers to explore cookware, cutlery, bakeware, mixers, and kitchen tools. Instructors follow supplied recipes and class plans, maintain product and culinary knowledge, and help create memorable experiences that build customer loyalty and support sales goals. The position also supports kitchen and store operations by preparing and cleaning class workstations, maintaining supplies and inventory, and following food-safety, sanitation, alcohol-handling, and other company policies. The role requires availability for 12–16 hours per week on a flexible schedule, including 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.
Availability for 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays.
Ability to communicate verbally and cooperate with associates and customers.
Ability to remain standing for up to four hours at a time; move around the store; retrieve merchandise; and bend, kneel, crouch, reach, push, and pull.
Ability to distinguish flavors and odors and use hands to perform food preparation and 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; 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 through memorable, educational customer experiences.
Teach savory cooking, pastry, and baking classes using provided recipes and game plans while communicating techniques clearly and encouragingly.
Maintain culinary and product expertise through training and independent learning.
Promote retail products featured in classes, encourage second-class sign-ups, and support enrollment, revenue, customer feedback, and other culinary-program goals.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations, dishes, and equipment.
Restock, organize, and maintain kitchen supplies and tools.
Comply with food-safety standards, local health codes, sanitation regulations, company policies, and standard operating procedures.
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 in compliance with alcohol regulations, company policies, and age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Accurately record time worked and comply with wage and hour laws.
Attend work regularly and predictably, adjusting class assignments based on demand.