Seasonal Chef Instructor (Sur La Table)

CSC Generation•Naples, FL

10d•Onsite

About The Position

The Seasonal Chef Instructor at Sur La Table is the 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 and cooking and baking fundamentals, while representing the brand and supporting company initiatives. The role inspires customers to cook and bake while promoting cookware, cutlery, bakeware, mixers, and kitchen tools featured in classes. The instructor helps deliver consistent, high-quality classes by following provided recipes and game plans, maintaining product knowledge, and supporting store and kitchen operations. The position is seasonal and offers a flexible schedule with availability of 12 to 16 hours per week, including nights, weekends, and holidays; actual scheduled hours may vary according to business needs. The role also involves ensuring food safety, sanitation, store safety, and compliance with applicable policies and regulations.

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, and adjust class assignments based on demand.
Ability to remain standing for up to four hours; move around the store; and grab, reach, push, pull, bend, stoop, kneel, and crouch.
Ability to use hands for cooking tasks such as chopping, whisking, slicing, stirring, and juicing.
Ability to lift or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboards, 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.
Ability to communicate verbally and work cooperatively with associates and customers.
Regular and predictable attendance.

Nice To Haves

A degree in culinary arts; 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 experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans, communicating technical concepts clearly and approachably.
Maintain culinary and product expertise through available training and independent learning.
Promote class enrollment, second-class sign-ups, retail products, and positive customer reviews to achieve class revenue and culinary program goals.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment, and restock and organize kitchen supplies and tools.
Comply with food safety standards, local health codes, sanitation regulations, and alcohol regulations when handling liquor, wine, or beer.
Handle tools, ingredients, and kitchen equipment safely and efficiently.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
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.