Seasonal Chef Instructor (Sur La Table)

CSC Generation•Melbourne, FL

12d•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 and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, you inspire customers to cook and bake while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role includes teaching classes, supporting the customer experience and store sales, and helping prepare and maintain the classroom kitchen. You follow provided recipes and class plans, contribute to class enrollment and revenue goals, and maintain food safety, sanitation, inventory, and store standards. This seasonal role requires availability for 12 to 16 hours per week, with a flexible schedule that may include 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.
Ability to work 12 to 16 hours per week with a flexible schedule, including nights, weekends, and holidays; scheduled hours may vary based on business needs.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time and move about the store while directing class participants, selling to customers, and retrieving merchandise.
Ability to perceive and differentiate flavors or odors and identify specific tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to 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 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.

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 that encourage repeat visits and loyalty.
Teach savory, pastry, and baking classes using provided recipes and class plans, ensuring consistency and quality.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Stay current on products, participate in available training, and independently seek additional learning resources.
Promote retail products used or featured in class, encourage customers to sign up for another class, and support sales and culinary program goals.
Work toward class revenue goals through enrollment, positive reviews, and guest return rates; performance is measured using KPIs including second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Promptly 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.
When applicable, handle liquor, wine, and beer according to 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 and accurately record time worked according to company policy.
Follow Sur La Table policies and standard operating procedures.
Maintain regular and predictable attendance and adjust class assignments based on demand.