Seasonal Chef Instructor (Sur La Table)

CSC Generation•Costa Mesa, CA

16h•$19 - $21•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 #bestincenter service standard by sharing culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction in support of company initiatives. Through hands-on classes and engaging instruction, you inspire a love of cooking and baking while helping drive sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role combines customer experience, culinary teaching, sales, class preparation, kitchen operations, and compliance. Instructors follow provided recipes and class plans, maintain product and culinary knowledge, support store readiness, and help ensure a safe, clean, and efficient kitchen. This seasonal position has a minimum availability requirement of 12 to 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 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 to 16 hours per week at minimum, with a flexible schedule that includes nights, weekends, and holidays.
Able to remain standing for up to four hours at a time; move around the store; and grab, reach, push, pull, bend, stoop, kneel, and crouch.
Able to use hands to perform or demonstrate chopping, whisking, slicing, stirring, juicing, and other techniques.
Able to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Able to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Able to work in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Able to communicate verbally and work cooperatively with associates and customers.
Able to accurately perceive differences in flavors or odors and identify tastes or scents.

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 consistency and quality.
Explain cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Stay current on products, participate in available training, and seek additional learning resources independently.
Encourage second-class sign-ups and promote retail products used or featured in classes.
Meet class revenue and culinary program goals through enrollment, customer engagement, positive reviews, and guest return rates.
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 efficiently.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
When applicable, handle liquor, wine, and beer in accordance with state and location 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 based on demand.