Seasonal Chef Instructor (Sur La Table)

CSC Generation•Glendale, AZ

3d•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 #bestincenter service standard by sharing culinary and pastry knowledge, teaching cooking and baking fundamentals, and providing 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 includes delivering classes using provided recipes and game plans, promoting featured products, and helping achieve class revenue and customer engagement goals. You also support class setup and cleanup, maintain kitchen supplies and equipment, and follow food safety, sanitation, alcohol-handling, timekeeping, and other company policies. The position requires 12–16 hours of weekly availability, with a flexible schedule that may include nights, weekends, and holidays; actual 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.
Available 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 instead.

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 additional learning resources.
Promote retail products used or featured in class and encourage customers to sign up for additional classes.
Meet culinary program goals for enrollment, class revenue, customer engagement, retail sales, guest feedback, and return visits.
Set up and break down classes, including organizing mise en place and preparing ingredients.
Clean workstations, dishes, and equipment promptly; restock and organize 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 compliance with local 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 comply with company policies and standard operating procedures.
Attend work regularly and predictably, adjusting class assignments as demand requires.