Seasonal Chef Instructor (Sur La Table)

CSC Generation•Carmel, IN

10d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You provide educational, hands-on classes and personalized instruction in culinary and pastry techniques and fundamentals, inspiring customers to cook and bake while supporting company initiatives and sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role combines teaching and customer engagement with sales, kitchen operations, food safety, and store support. Instructors follow provided recipes and class plans, maintain a safe and clean work environment, and help ensure positive class experiences and business results. The position requires availability for 12–16 hours per week on 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.
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 a flexible schedule, including nights, weekends, and holidays.

Nice To Haves

A degree in culinary arts is preferred; 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 experiences that encourage customer loyalty and repeat visits.
Teach savory, pastry, and baking classes using provided recipes and game plans, communicating technical concepts in a clear, encouraging, and approachable manner.
Maintain product and culinary knowledge by participating in available training and seeking additional resources.
Drive sales by promoting class-related retail products, encouraging second-class sign-ups, and supporting culinary program goals.
Help meet class revenue goals through strong enrollment, positive reviews, and guest return rates.
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.
Comply with 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.
When applicable, handle liquor, wine, and beer in compliance with 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 adhere to company policies and standard operating procedures.
Maintain regular and predictable attendance and adjust class assignments based on demand.