Seasonal Chef Instructor (Sur La Table)

CSC Generation•Alexandria, VA

11d•Onsite

About The Position

The Seasonal Chef Instructor is an in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. The instructor delivers engaging, hands-on classes and personalized instruction in culinary and pastry techniques, cooking and baking fundamentals, and product use. The role inspires customers to cook and bake while supporting sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The instructor creates memorable customer experiences, follows provided recipes and class plans, supports class and store operations, and meets culinary program goals. The position requires food-safety and sanitation compliance, careful handling of kitchen tools and equipment, and adherence to company procedures. The schedule requires availability for 12–16 hours per week, with flexibility to work 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 for 12–16 hours per week, with a flexible schedule that includes 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 while directing class participants, serving customers, and retrieving merchandise.
Ability to perceive and distinguish flavors and odors.
Ability to grasp, reach, push, pull, bend, stoop, kneel, crouch, and use hands to prepare food and demonstrate cooking techniques.
Ability to lift or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to use 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; extensive culinary experience and demonstrated technical proficiency may be considered instead.

Responsibilities

Represent Sur La Table’s brand and culture by creating memorable educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes, following provided recipes and game plans to deliver consistent, high-quality experiences.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Maintain product and culinary knowledge through available training and independent learning.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail items used or featured in class.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest returns, engagement, and sales.
Set up and break down classes, organize mise en place, prep 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.
When applicable, handle liquor, wine, and beer according to 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.
Maintain regular, predictable attendance and adjust class assignments based on demand.