Seasonal Chef Instructor (Sur La Table)

CSC Generation•North Bethesda, MD

11d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an in-store expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You deliver high-quality service and personalized instruction in culinary techniques and cooking and baking fundamentals. Through hands-on classes, you inspire customers and promote cookware, cutlery, bakeware, mixers, and kitchen tools. The role includes teaching classes, supporting class setup and cleanup, maintaining kitchen operations, and ensuring compliance with food safety, sanitation, store policies, and applicable regulations. The position requires 12–16 hours of availability 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 providing 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.

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 by creating memorable, educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans, communicating cooking and baking techniques clearly and encouragingly.
Stay current on products, participate in available training, and seek additional learning resources.
Promote second-class sign-ups and retail products featured or used in class, and help meet culinary program revenue and performance goals.
Support class setup and breakdown, 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 equipment safely.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
When applicable, handle liquor, wine, and beer according to state and location regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage-and-hour laws, record time worked accurately, and adhere to company policies and standard operating procedures.
Attend work regularly and predictably, with flexibility to adjust class assignments based on demand.