Seasonal Chef Instructor (Sur La Table)

CSC Generation•Woodlands, TX

10d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are the 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 standard by sharing culinary and pastry techniques, teaching cooking and baking fundamentals, and providing personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, you inspire customers to cook and bake while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role includes delivering educational classes, supporting class preparation and cleanup, maintaining kitchen supplies and safe operations, and contributing to customer engagement and store performance. The position 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 of age 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 to 16 hours per week with a flexible schedule, including nights, weekends, and holidays; scheduled hours may differ based on business needs.
Ability to remain standing for up to 4 hours at a time; move around the store; and grab, reach, push, pull, bend, stoop, kneel, and crouch.
Ability to use hands to chop, whisk, slice, stir, juice, and demonstrate other cooking techniques.
Ability to lift and/or move merchandise weighing up to 50 lbs and ascend and 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.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to perceive and differentiate variations in flavors or odors and identify specific tastes or scents.

Nice To Haves

A degree in culinary arts is preferred; candidates with extensive culinary experience and demonstrated technical proficiency may be considered instead.

Responsibilities

Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire 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 and techniques clearly, encouragingly, and accessibly.
Stay current on products, participate in available training, and seek out additional learning resources.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products used or featured in class.
Meet class revenue and culinary program goals by supporting 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, 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 compliance 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 time worked, and adhere to company policies and standard operating procedures.
Attend work regularly and predictably, adjusting class assignments as demand requires.