Seasonal Chef Instructor (Sur La Table)

CSC Generation•Ann Arbor, MI

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 by sharing culinary knowledge, teaching cooking and baking fundamentals, and providing personalized instruction that supports company initiatives. The role inspires customers’ interest in cooking and baking while promoting cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging instruction. You represent the brand, deliver classes using provided recipes and game plans, and help meet culinary program and revenue goals through customer engagement, retail sales, class enrollment, positive reviews, and repeat visits. You also support class setup and cleanup, kitchen readiness, food safety, store operations, inventory control, and compliance with company policies and applicable regulations. This seasonal position requires availability for 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays. Scheduled hours may vary with business needs. The work takes place in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

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 providing 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 stand for up to four hours at a time; move around the store; reach, push, pull, bend, stoop, kneel, and crouch; and use hands to demonstrate cooking techniques.
Ability to lift and/or move merchandise weighing up to 50 pounds 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.

Nice To Haves

A degree in culinary arts; 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 experiences.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Maintain culinary and product expertise through training and independent learning.
Promote retail products featured in classes and encourage customers to sign up for additional classes.
Meet class revenue and culinary program goals through enrollment, customer engagement, positive reviews, and guest return rates.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment, and help 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 supplies 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 company policies and standard operating procedures.
Maintain regular, predictable attendance and adjust class assignments as needed based on demand.