Seasonal Chef Instructor (Sur La Table)

CSC Generation•Canton, CT

12d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an 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 knowledge, teaching cooking and baking fundamentals, and providing personalized instruction that supports company initiatives. The role inspires customers’ interest in cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging instruction. The instructor represents Sur La Table’s brand by creating memorable educational experiences and delivering savory, pastry, and baking classes using provided recipes and game plans. The role also supports class setup and cleanup, kitchen readiness, store operations, food safety, inventory management, and compliance with company policies and applicable regulations. Performance is measured using indicators such as second-class sign-ups, retail culinary product sales, and guest feedback. This seasonal position requires availability of 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 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.
Available to work 12 to 16 hours per week, including nights, weekends, and holidays, with flexibility based on business needs.
Ability to communicate verbally and cooperate with associates and customers.
Ability to stand for up to four hours at a time; move around the store; and demonstrate, retrieve, and replenish merchandise and cooking equipment using reaching, bending, kneeling, crouching, and related movements.
Ability to use hands to chop, whisk, slice, stir, juice, and demonstrate other cooking techniques.
Ability to lift or move merchandise weighing up to 50 pounds and ascend or 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 perceive and differentiate flavors and odors or identify specific tastes and scents.

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 through memorable, educational customer experiences.
Deliver savory, pastry, and baking classes using provided recipes and game plans to maintain consistency and quality.
Explain cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Maintain product and culinary expertise through available training and independent learning.
Promote retail items featured or used in class, encourage second-class sign-ups, and support class enrollment, revenue, positive reviews, and guest returns.
Meet or exceed culinary program goals measured by customer engagement, sales, second-class sign-ups, and guest feedback.
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.
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.
Handle liquor, wine, or beer when needed in accordance with applicable regulations, company policies, and age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws and accurately record hours worked.
Follow Sur La Table policies and standard operating procedures.
Maintain regular, predictable attendance and adjust class assignments based on demand.