Seasonal Chef Instructor (Sur La Table)

CSC Generation•Boca Raton, FL

10d•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 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 customers’ interest in cooking and baking while promoting cookware, cutlery, bakeware, mixers, and kitchen tools. The role combines teaching and customer engagement with sales and store support. Instructors follow provided recipes and class plans, help prepare and clean the kitchen, maintain supplies and equipment, and comply with food-safety, sanitation, alcohol-handling, wage-and-hour, and company requirements. Availability is 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary with business needs. The work takes place in a variable kitchen environment, potentially involving open flames, hot surfaces, temperature variations, and physical or airborne food allergens. The position requires standing for up to four hours at a time, frequent movement and kitchen tasks, lifting or moving items up to 50 pounds, ladder use, and operation of computer and point-of-sale equipment.

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 flexibility to work nights, weekends, and holidays.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time; move about the store; grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands for cooking demonstrations and related tasks.
Ability to lift or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work around open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Ability to perceive and differentiate flavors or odors, or identify tastes or scents using the tongue or nose.

Nice To Haves

A degree in culinary arts is preferred; extensive culinary experience and demonstrated technical proficiency may be considered in place of formal education.

Responsibilities

Represent Sur La Table’s brand and culture through memorable, educational experiences that encourage repeat visits and customer loyalty.
Deliver savory, pastry, and baking classes using provided recipes and game plans, maintaining consistency and quality.
Explain cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Keep product knowledge current by participating in training and seeking additional learning resources.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products used or featured in class.
Meet class revenue and culinary program goals by supporting enrollment, positive reviews, guest return rates, customer engagement, and sales.
Set up and break down classes, including organizing mise en place and preparing ingredients.
Clean and sanitize dishes, equipment, and workstations; restock, organize, and maintain kitchen supplies and tools.
Follow food-safety standards, local health codes, and sanitation regulations, and handle tools, ingredients, and equipment safely.
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.
Model and follow Sur La Table policies and standard operating procedures.
Maintain regular, predictable attendance and adjust class assignments based on demand.