Seasonal Chef Instructor (Sur La Table)

CSC Generation•Albany, NY

13d•$19 - $20•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 specialized knowledge of culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports company initiatives. The role inspires customers to cook and bake while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging culinary instruction. The instructor represents Sur La Table’s brand and culture through memorable, educational experiences and exceptional classes that encourage customer loyalty. The role also supports kitchen and store operations, maintains food-safety and sanitation standards, and contributes to sales and class-enrollment goals. Work availability is 12–16 hours per week at minimum, with a flexible schedule that includes 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 at least 12–16 hours per week, with flexibility to work nights, weekends, and holidays.

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 inspire repeat visits and customer loyalty.
Deliver savory, pastry, and baking classes using provided recipes and game plans, ensuring consistency and quality.
Communicate cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Maintain product and culinary expertise by participating in available training and seeking additional resources.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products featured or used in classes.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest return rates, customer engagement, and sales.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning workstations.
Clean and sanitize dishes and equipment promptly; 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 alcohol 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 according to company policy.
Model and follow Sur La Table policies and standard operating procedures.
Maintain regular, predictable attendance and adjust class assignments based on demand.