Seasonal Chef Instructor (Sur La Table)

CSC Generation•North Bethesda, MD

13d•$21 - $22•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, with a specialty in savory cooking, pastry and baking, or both. You deliver the company’s #bestincenter service by sharing specialized knowledge in culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports company initiatives. The role inspires a love for cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging culinary instruction. The role delivers savory, pastry, and baking classes using provided recipes and game plans, while creating memorable educational experiences that encourage customer loyalty. It also supports class setup and cleanup, kitchen readiness, food safety and sanitation, inventory control, and compliance with company policies and applicable regulations. Availability is 12–16 hours per week with a flexible schedule that may include 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 exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Available to work 12–16 hours per week on a flexible schedule, including 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 around the store; and grab, reach, push, pull, bend, stoop, kneel, and crouch.
Ability to use hands to perform or demonstrate cooking techniques such as chopping, whisking, slicing, stirring, and juicing.
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 scanners, and mouse.
Ability to work in a variable kitchen environment, including open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Regular and predictable attendance, with flexibility to adjust class assignments based on demand.
Ability to perceive and distinguish variations in flavors and odors or identify specific tastes and scents.

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 by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
Deliver savory, pastry, and baking classes using provided recipes and game plans, maintaining consistency and quality.
Communicate cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Stay current on products, participate in available training, and seek 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 through enrollment, positive reviews, guest returns, and customer engagement.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning 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.
Handle liquor, wine, and beer as applicable in accordance with 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.
Model and follow Sur La Table policies and standard operating procedures.