Seasonal Chef Instructor (Sur La Table)

CSC Generation•Las Vegas, NV

12d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are the in-store expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You deliver the company’s service standard by sharing culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, you inspire a love of cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role combines customer education and brand representation with sales performance, class preparation, kitchen upkeep, and compliance with food safety and store policies. This position requires availability for 12–16 hours per week, with 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.
Available to work 12–16 hours per week, with a flexible schedule including nights, weekends, and holidays.
Regular and predictable attendance, with flexibility to adjust class assignments based on demand.

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, maintaining consistency and quality.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Stay current on products, participate in available training, and seek out additional learning resources.
Promote second-class sign-ups and retail products used or featured in class, and uphold kitchen standards.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest returns, customer engagement, and sales.
Set up and break down classes, 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 kitchen equipment safely and efficiently.
Maintain accurate inventory, minimize shrink, and control supply 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.
Adhere to Sur La Table policies and standard operating procedures.