Seasonal Chef Instructor (Sur La Table)

CSC Generation•Roseville, CA

11d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, the employee serves as an in-store culinary expert and advocate, specializing in savory cooking, pastry and baking, or both. The instructor delivers engaging, hands-on classes and personalized instruction in culinary and pastry techniques and fundamentals, following provided recipes and class plans. The role inspires customers to cook and bake while supporting company initiatives and driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The position also supports class preparation and cleanup, store readiness, food safety, and operational compliance. Availability is 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary based on 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.
Ability to work 12–16 hours per week on a flexible schedule, including nights, weekends, and holidays.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to remain standing for up to four hours at a time; move around the store; and demonstrate, retrieve, or replenish merchandise and equipment using movements such as reaching, pushing, pulling, bending, kneeling, and crouching.
Ability to use hands to perform or demonstrate cooking techniques such as chopping, whisking, slicing, stirring, and juicing.
Ability to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboards, merchandise scanners, 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 instead.

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, maintaining consistent quality and high service standards.
Explain cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Keep product and culinary knowledge current through available training and independent learning.
Promote retail products used or featured in class, encourage second-class sign-ups, and help achieve class revenue, enrollment, review, and return-visit goals.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment promptly; restock, organize, and maintain kitchen supplies and tools.
Comply with food safety standards, local health codes, sanitation regulations, company policies, and standard operating procedures.
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 regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws and accurately record time worked.
Attend regularly and predictably, adjusting class assignments based on demand.