Seasonal Chef Instructor (Sur La Table)

CSC Generation•Miami, FL

10d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an 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, teaching cooking and baking fundamentals, and providing personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, you inspire customers to cook and bake while helping drive sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role includes delivering classes according to provided recipes and game plans, engaging customers and supporting class enrollment and retail sales, and assisting with kitchen setup, cleaning, stocking, and store readiness. The instructor must follow food-safety, sanitation, alcohol-handling, timekeeping, and other company policies. This seasonal position requires availability for 12 to 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 to 16 hours per week, with a flexible schedule that includes 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 throughout the store; and grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques.
Ability to lift or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Ability to perceive and distinguish variations in flavors or odors and identify specific tastes or 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 encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans while maintaining quality and consistency.
Explain cooking concepts and techniques clearly, encouragingly, and accessibly.
Maintain product and culinary knowledge by participating in available training and seeking additional learning resources.
Encourage customers to sign up for additional classes and promote retail products featured or used in class.
Support class revenue and culinary program goals through enrollment, positive reviews, guest return rates, and customer engagement.
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.
Comply with food-safety standards, local health codes, sanitation regulations, and company policies and standard operating procedures.
Handle tools, ingredients, and equipment safely and efficiently.
Maintain inventory levels, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, or beer as applicable and in compliance with laws, 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.
Attend work regularly and predictably, adjusting class assignments as demand requires.