Seasonal Chef Instructor (Sur La Table)

CSC Generation•Albany, NY

11d•Onsite

About The Position

Sur La Table is hiring a seasonal, in-store Chef Instructor to deliver hands-on culinary classes and represent the company’s brand and culture. The instructor specializes in savory cooking, pastry and baking, or both, and teaches culinary techniques and fundamentals in a clear, encouraging, and approachable way. The role supports the company’s sales and customer-engagement initiatives by inspiring customers to cook and bake, promoting products featured in classes, and encouraging repeat visits and class enrollment. The instructor prepares and resets classes, maintains kitchen supplies and equipment, and follows recipes and class plans to provide consistent, high-quality experiences. The role also requires compliance with food-safety, sanitation, health-code, workplace-safety, timekeeping, and company-policy requirements. Work takes place in a variable kitchen environment and requires availability for 12–16 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 exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Availability to work 12–16 hours per week, including nights, weekends, and holidays, with flexibility to adjust to 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 around the store while teaching, selling, and retrieving merchandise.
Ability to perceive and distinguish flavors, odors, tastes, and scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate food-preparation 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 instead.

Responsibilities

Represent Sur La Table’s brand and culture through memorable, educational customer experiences.
Teach savory, pastry, and baking classes using provided recipes and class plans, communicating culinary concepts and techniques clearly and encouragingly.
Maintain culinary and product knowledge through training and independent learning.
Drive sales by promoting products used or featured in class and encouraging second-class sign-ups.
Work toward class revenue and culinary program goals, including enrollment, positive reviews, and guest returns.
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.
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.
Handle liquor, wine, and beer when required in compliance with applicable 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.
Adjust class assignments based on demand and maintain regular, predictable attendance.