Seasonal Chef Instructor (Sur La Table)

CSC Generation•Jacksonville, FL

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 of excellent service by sharing specialized culinary knowledge, teaching cooking and baking fundamentals, and providing personalized instruction that supports company initiatives. The role inspires customers to cook and bake while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging instruction. This seasonal role requires availability for 12 to 16 hours per week, with a flexible schedule that includes nights, weekends, and holidays. Scheduled hours may vary according to business needs. The position involves teaching classes, supporting store and kitchen operations, meeting culinary program goals, and maintaining compliance with safety, food-handling, and company policies.

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 to 16 hours per week, including nights, weekends, and holidays, with flexibility to adjust to business needs.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time and move about the store while teaching, assisting customers, and retrieving merchandise.
Ability to perceive and distinguish flavors and odors.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to perform cooking techniques or handle merchandise and equipment.
Ability to lift and 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 the Sur La Table 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 to ensure consistency and quality.
Explain cooking concepts, savory techniques, and pastry skills clearly, encouragingly, and accessibly.
Stay current on products, participate in available training, and independently seek additional learning resources.
Promote class enrollment and retail products featured or used in classes, and work toward class revenue and culinary program goals.
Drive customer engagement and sales, with performance measured by second-class sign-ups, 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, 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.
Handle liquor, wine, and beer when applicable in compliance 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.
Maintain regular, predictable attendance and adjust class assignments based on demand.