Seasonal Chef Instructor (Sur La Table)

CSC Generation • West Palm Beach, FL

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 standard for excellent service 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 supporting sales of cookware, cutlery, bakeware, mixers, and kitchen tools.

The role includes teaching classes, supporting class and kitchen operations, promoting products, maintaining kitchen supplies and equipment, and following food safety, sanitation, alcohol-handling, and company procedures. Availability must be 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary according to 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 that includes nights, weekends, and holidays.

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 repeat visits and customer loyalty.
• Teach savory, pastry, and baking classes using 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 independently seek additional learning resources.
• Encourage second-class sign-ups and promote retail products used or featured in class.
• Meet class revenue and culinary program goals, including goals associated with enrollment, reviews, guest return rates, product sales, and customer feedback.
• Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
• Clean and sanitize dishes and equipment promptly.
• 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.
• Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
• Handle liquor, wine, and beer when applicable in accordance with regulations, company policies, and 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.
• Follow Sur La Table policies and standard operating procedures.
• Attend regularly and predictably, adjusting class assignments based on demand.

Benefits

• 401K after 90 days; must be 21 years of age.
• Employee Discount

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed