Seasonal Chef Instructor (Sur La Table)

CSC Generation•Southlake, TX

10d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You provide hands-on classes and personalized instruction in culinary and pastry techniques and cooking and baking fundamentals, helping create memorable customer experiences while supporting company initiatives and retail sales. You follow provided recipes and class plans, represent the Sur La Table brand, and help inspire customers to cook and bake. The position also supports class and store operations, including preparation and cleanup, supply organization, inventory control, food safety, and compliance with company policies and applicable regulations. The role requires availability for 12 to 16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary with 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.
Available to work 12 to 16 hours per week on a flexible schedule, including nights, weekends, and holidays; scheduled hours may vary based on business needs.
Ability to communicate verbally and cooperate with associates and customers.
Ability to remain standing for up to 4 hours at a time; move around the store; and retrieve merchandise from the stockroom or sales floor.
Ability to perceive and distinguish variations in flavors and odors and identify tastes or scents.
Ability to reach, push, pull, bend, stoop, kneel, crouch, and use hands to handle tools and 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.
Teach savory, pastry, and baking classes using provided recipes and game plans, delivering consistent, high-quality instruction.
Communicate cooking concepts, savory techniques, and pastry skills in a clear, encouraging, and approachable way.
Maintain product and culinary knowledge by participating in available training and seeking additional learning resources.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products used or featured in classes.
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, preparing ingredients, and cleaning workstations.
Clean and sanitize dishes and equipment promptly, 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.
When applicable, handle liquor, wine, and beer in accordance with state and location 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 Sur La Table policies and standard operating procedures.
Attend work regularly and predictably, adjusting class assignments as demand requires.