Seasonal Chef Instructor (Sur La Table)

CSC Generation•Woodland Hills, CA

11d•Onsite

About The Position

The Seasonal Chef Instructor is the in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. The instructor delivers hands-on classes and personalized culinary instruction, sharing cooking and baking fundamentals and techniques in an engaging, approachable way. The role supports Sur La Table’s customer-experience and sales initiatives by inspiring customers to cook and bake while promoting cookware, cutlery, bakeware, mixers, and kitchen tools. The instructor helps prepare and run classes, maintains kitchen readiness, and supports store operations. They follow provided recipes and class plans, maintain food safety and sanitation standards, properly use kitchen tools and equipment, and follow 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 with business needs.

Requirements

Must be at least 21 years of age 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 for 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 and retrieve merchandise; perform reaching, pushing, pulling, bending, stooping, kneeling, and crouching; and use hands for food preparation and demonstrations.
Ability to lift and/or move merchandise weighing up to 50 pounds and ascend and 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 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, delivering consistent, high-quality instruction.
Explain cooking concepts and techniques clearly, encouragingly, and accessibly.
Maintain culinary and product knowledge through training and independent learning.
Promote retail products used or featured in classes and encourage customers to sign up for additional classes.
Support class revenue and culinary program goals through enrollment, positive guest feedback, and return visits.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment, and 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 and efficiently.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
When applicable, handle liquor, wine, and beer in compliance with applicable 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 adhere to company policies and standard operating procedures.
Attend work regularly and predictably and adjust class assignments based on demand.