Chef Instructor (Sur La Table)

CSC Generation•Orlando, FL

1d•Onsite

About The Position

The Chef Instructor is Sur La Table’s in-store culinary expert and advocate, specializing in savory cooking, pastry and baking, or both. The role delivers engaging, hands-on culinary classes and personalized instruction in cooking and baking fundamentals and techniques, following provided recipes and class plans to maintain consistency and quality. The instructor represents the Sur La Table brand, creates memorable customer experiences, inspires a love of cooking and baking, and supports company initiatives through culinary knowledge and product promotion. The position also supports store and kitchen operations by preparing and cleaning class workstations, maintaining supplies and equipment, meeting food-safety and sanitation requirements, and following store procedures. The role is available for 12–16 hours per week, with a flexible schedule that may include nights, weekends, and holidays; scheduled hours may vary according to 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 12–16 hours per week, with a flexible schedule that may include nights, weekends, and holidays.
Ability to remain standing for up to four hours at a time; move around the store; perform reaching, grasping, bending, kneeling, and crouching; lift or move merchandise weighing up to 50 pounds; and climb ladders.
Ability to perceive and distinguish flavors and odors, and use hands to demonstrate food-preparation techniques.
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 by creating educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes, following provided recipes and game plans to ensure consistency and quality.
Explain cooking concepts and techniques clearly, encouragingly, and accessibly.
Maintain product expertise through training and independent learning.
Encourage second-class sign-ups and promote retail products used or featured in classes.
Meet class revenue and culinary program goals, including enrollment, guest return rates, retail sales, and customer feedback measures.
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, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment safely and efficiently.
Maintain inventory levels, minimize shrink, and control supply and culinary expenses.
When applicable, handle liquor, wine, and beer in accordance with relevant 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.
Adhere to Sur La Table policies and standard operating procedures.
Maintain regular, predictable attendance and adjust class assignments based on demand.