Seasonal Chef Instructor (Sur La Table)

CSC Generation•Newport Beach, CA

3d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You provide engaging, hands-on classes and personalized instruction, sharing culinary knowledge and techniques while supporting company initiatives. The role aims to inspire customers’ interest in cooking and baking, create memorable store experiences, and drive sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The position also supports kitchen and store operations, including class preparation and cleanup, supply organization, food safety, inventory control, and compliance with company policies and applicable regulations. Availability is 12–16 hours per week, with flexible scheduling 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 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 communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time and move around the store to direct participants, sell to customers, and retrieve merchandise.
Ability to perceive and distinguish flavors and odors, and to identify specific tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to handle food and demonstrate cooking techniques.
Ability to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanners, and mouse.
Ability to work in a variable kitchen environment, including open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

Nice To Haves

A degree in culinary arts is preferred; 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.
Deliver savory, pastry, and baking classes using provided recipes and game plans, maintaining consistency and quality.
Explain cooking concepts and techniques clearly, encouragingly, and accessibly.
Keep culinary and product knowledge current through available training and independent learning.
Encourage second-class sign-ups and promote retail products used or featured in class.
Meet class revenue and culinary program goals through 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 promptly.
Restock, organize, and maintain kitchen supplies and tools.
Follow 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 alcohol 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 and adjust class assignments based on demand.