Seasonal Chef Instructor (Sur La Table)

CSC Generation•Jacksonville, FL

10d•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 high-quality in-store classes and personalized instruction in culinary and pastry techniques and cooking and baking fundamentals. The role inspires customers’ interest in cooking and baking while supporting company initiatives and driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The position includes delivering engaging classes that follow provided recipes and game plans; promoting products and encouraging repeat class participation; supporting class setup, cleanup, and kitchen readiness; and maintaining food safety, sanitation, inventory, and store standards. The role requires 12–16 hours of weekly availability, 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.
Availability for 12–16 hours per week, including nights, weekends, and holidays, with flexibility to adjust class assignments based on demand.
Regular and predictable attendance.

Nice To Haves

A degree in culinary arts is preferred; 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 experiences that encourage customer loyalty.
Teach savory, pastry, and baking classes, following provided recipes and game plans to ensure 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 additional learning resources.
Drive sales by maintaining kitchen standards, encouraging customers to sign up for another class, and promoting retail products used or featured in class.
Support class revenue and culinary program goals through enrollment, positive reviews, guest returns, and customer engagement.
Set up and break down classes, including organizing mise en place and preparing ingredients.
Clean and sanitize dishes, equipment, and workstations; restock and organize 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.
Handle liquor, wine, and beer when required, following applicable regulations, company policies, and 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.