Seasonal Chef Instructor (Sur La Table)

CSC Generation•Berkeley, CA

13d•$22 - $24•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 by sharing culinary knowledge, teaching cooking and baking fundamentals, and providing personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, you inspire customers’ interest in cooking and baking while promoting cookware, cutlery, bakeware, mixers, and kitchen tools. The role includes teaching classes using provided recipes and game plans, supporting sales and customer loyalty, preparing and maintaining the kitchen, and complying with food safety, sanitation, alcohol-handling, and store policies. This seasonal position requires availability for 12 to 16 hours per week, with a flexible schedule that may include 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 providing exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Availability to work 12 to 16 hours per week, with flexibility for nights, weekends, and holidays.
Regular and predictable attendance, with flexibility to adjust class assignments based on demand.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time and move about the store while directing class participants, assisting customers, and retrieving merchandise.
Ability to distinguish flavors and odors or identify specific tastes and scents.
Ability to reach, push, pull, bend, stoop, kneel, crouch, and use hands for food preparation and demonstrations.
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.

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 consistency and quality.
Explain cooking concepts and techniques clearly, encouragingly, and accessibly.
Stay current on products, participate in available training, and 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, including enrollment, guest return rates, retail sales, and positive customer feedback.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment, and restock and organize 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 accordance with applicable regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws, accurately record hours worked, and adhere to company policies and standard operating procedures.