Seasonal Chef Instructor (Sur La Table)

CSC Generation•Darien, CT

9d•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 deliver engaging, hands-on classes and personalized instruction in culinary and pastry techniques and cooking and baking fundamentals, following provided recipes and class plans. The role inspires customers to cook and bake while supporting sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The position also supports class preparation and cleanup, kitchen organization, food safety, store readiness, and compliance with company policies and applicable regulations. It requires 12–16 hours of availability per week, with a flexible schedule that may include nights, weekends, and holidays; actual 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.
Availability for 12–16 hours per week, with flexibility to work nights, weekends, and holidays.
Ability to remain standing for up to four hours at a time; move around the store; and bend, kneel, crouch, reach, push, pull, and use hands to demonstrate cooking techniques.
Ability to lift or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to perceive and distinguish flavors and odors.
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 lieu of formal education.

Responsibilities

Represent Sur La Table’s brand and culture by creating memorable educational experiences that encourage customer loyalty and repeat visits.
Teach savory, pastry, and baking classes using provided recipes and game plans, communicating techniques in a clear, encouraging, and approachable manner.
Maintain product and culinary knowledge through available training and independent learning.
Promote retail products used or featured in class, encourage sign-ups for additional classes, and help meet class revenue and culinary program goals.
Support strong enrollment, positive guest feedback, and return visits; performance is measured using KPIs including second-class sign-ups, culinary product sales, and Google reviews.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment, and restock, organize, and maintain kitchen supplies and tools.
Follow food safety standards, local health codes, and sanitation regulations; handle tools, ingredients, and equipment safely.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer when applicable 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 company policies and standard operating procedures.
Attend regularly and predictably, adjusting class assignments as needed based on demand.