Seasonal Chef Instructor (Sur La Table)

CSC Generation•Columbus, OH

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 engaging, hands-on classes and personalized instruction in culinary and pastry techniques and cooking and baking fundamentals. The role inspires customers to cook and bake while supporting company initiatives and driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The position includes class preparation and cleanup, kitchen and inventory support, and compliance with food safety, sanitation, alcohol-handling, wage-and-hour, and company requirements. The instructor works 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.
Ability 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 and move around the store to direct class participants, assist customers, and retrieve merchandise.
Ability to distinguish variations in flavors or odors and identify tastes or scents.
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; 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.
Deliver savory, pastry, and baking classes using provided recipes and game plans to ensure consistency and quality.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Maintain product and culinary expertise through available training and independent learning.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail items used or featured in class.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest return rates, customer engagement, and sales.
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.
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 accordance with regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage-and-hour laws, accurately record time worked, and adhere to company policies and standard operating procedures.
Maintain regular, predictable attendance and adjust class assignments based on demand.