Seasonal Chef Instructor (Sur La Table)

CSC Generation•Houston, TX

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 excellence in service by sharing culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports company initiatives. The role inspires customers’ interest in cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging instruction. You represent Sur La Table’s brand and culture by creating memorable, educational customer experiences. You teach classes using provided recipes and game plans, communicate techniques clearly and encouragingly, maintain product and culinary knowledge, and support class enrollment, retail sales, customer feedback, and repeat visits. You also help prepare and clean class spaces, maintain kitchen supplies and inventory, and follow food-safety, sanitation, alcohol-handling, workplace-safety, timekeeping, and company-policy requirements. 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 based on 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.
Availability for 12–16 hours per week, including nights, weekends, and holidays, with flexibility to adjust class assignments based on demand.
Ability to remain standing for up to four hours at a time; move around the store; perform reaching, pushing, pulling, bending, kneeling, crouching, and cooking-demonstration tasks; lift or move merchandise up to 50 pounds; and ascend or descend ladders.
Ability to perceive and distinguish flavors and odors, and to use hands for cooking techniques such as chopping, whisking, slicing, and stirring.
Ability to operate a computer, POS system, keyboards, merchandise scanners, and mouse.
Ability to work in a variable kitchen environment, including 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 by creating memorable, educational experiences that encourage repeat visits and customer loyalty.
Deliver savory, pastry, and baking classes using provided recipes and game plans to ensure consistent quality.
Explain cooking concepts, savory techniques, and pastry skills clearly and approachably.
Stay current on products, participate in available training, and independently seek additional learning resources.
Promote second-class sign-ups and retail products used or featured in class, and support class enrollment, revenue, customer reviews, and guest return goals.
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.
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 applicable 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.