Seasonal Chef Instructor (Sur La Table)

CSC Generation•Southlake, TX

12d•Onsite

About The Position

The Seasonal Chef Instructor is an in-store culinary expert who teaches savory cooking, pastry and baking, or both. The instructor delivers engaging, hands-on classes and personalized instruction, communicates cooking and baking techniques in an approachable manner, and represents Sur La Table’s brand and commitment to excellent customer service. The role helps inspire customers’ interest in cooking while supporting sales of cookware, cutlery, bakeware, mixers, and other kitchen tools. The instructor follows provided recipes and class plans, works toward class revenue and culinary program goals, and contributes to customer engagement, repeat visits, retail sales, and positive reviews. The role also supports kitchen preparation and cleanup, store readiness, food safety and sanitation, inventory control, and adherence to company policies and applicable laws. This seasonal position requires availability for 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays. Scheduled hours may vary according to business needs. The work takes place in a variable kitchen environment and includes standing, moving around the store, handling kitchen tools and equipment, and lifting merchandise weighing up to 50 pounds.

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, including nights, weekends, and holidays, with flexibility as business needs require.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time and move around the store to direct class participants, serve customers, and retrieve merchandise.
Ability to perceive and differentiate flavors and odors or identify specific tastes and scents.
Ability to reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques and handle merchandise or equipment.
Ability to lift and/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 in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

Nice To Haves

A degree in culinary arts; 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 customer experiences.
Teach savory, pastry, and baking classes using provided recipes and game plans, delivering consistent and high-quality instruction.
Explain cooking concepts and techniques clearly, encouragingly, and accessibly.
Maintain product and culinary knowledge by participating in training and seeking additional resources.
Support sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail items featured in classes.
Work toward class revenue goals through enrollment, positive reviews, and guest return visits.
Meet culinary program goals measured by second-class sign-ups, retail culinary product sales, and guest feedback, including Google reviews.
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.
Follow food safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment safely and appropriately.
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 and accurately record time worked according to company policy.
Follow Sur La Table policies and standard operating procedures.
Maintain regular, predictable attendance and adjust class assignments as needed based on demand.