Seasonal Chef Instructor (Sur La Table)

CSC Generation•Omaha, NE

12d•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 service standard by sharing culinary knowledge and techniques, teaching cooking and baking fundamentals, and providing personalized instruction. Through hands-on classes, you inspire customers to cook and bake while supporting company initiatives and driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role includes teaching engaging classes, supporting class and store operations, maintaining food safety and sanitation, and contributing to sales and program goals. Availability must be 12–16 hours per week with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary based on business needs. The work takes place in a variable kitchen environment and involves physical activity, including standing for extended periods, handling cooking equipment, and lifting merchandise up to 50 pounds.

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.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques.
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 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; extensive culinary experience and demonstrated technical proficiency may be considered in place of formal education.

Responsibilities

Represent the Sur La Table brand and culture through memorable educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans to maintain quality and consistency.
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.
Encourage second-class sign-ups and promote retail products used or featured in class.
Meet class revenue and culinary program goals through enrollment, positive reviews, customer return rates, retail sales, and guest feedback.
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.
When applicable, handle liquor, wine, and beer in compliance with alcohol regulations and company policies, including 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.
Attend work regularly and predictably, with flexibility to adjust class assignments based on demand.