Seasonal Chef Instructor (Sur La Table)

CSC Generation•Austin, TX

9d•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 excellent service through specialized culinary knowledge, instruction in cooking and baking fundamentals, and personalized teaching 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. You represent Sur La Table’s brand and culture by creating memorable, educational experiences that encourage customer loyalty. You teach classes using provided recipes and game plans, maintain product and culinary expertise, and support sales and class revenue goals. You also help prepare and clean the kitchen, maintain supplies and inventory, and follow food safety, alcohol-handling, workplace safety, wage-and-hour, and company procedures. This seasonal role requires availability for 12–16 hours per week with a flexible schedule that may include nights, weekends, and holidays. Scheduled hours may vary based on business needs. The position involves working in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and food allergens.

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.
Ability to work 12–16 hours per week with 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 and move around the store to direct class participants, sell to customers, and retrieve merchandise.
Ability to perceive and differentiate flavors and odors or identify tastes and scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to demonstrate techniques and retrieve or replenish merchandise or equipment.
Ability to use hands to chop, whisk, slice, stir, juice, and demonstrate other 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 with 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 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, maintaining consistency and quality.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Stay current on products, participate in available training, and independently seek additional learning resources.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products used or featured 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, including organizing mise en place and preparing ingredients.
Clean and sanitize dishes, equipment, and workstations promptly.
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 required in compliance with applicable regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Adhere to wage-and-hour laws, accurately record time worked, and follow Sur La Table policies and standard operating procedures.
Attend work regularly and predictably, adjusting class assignments based on demand.