Seasonal Chef Instructor (Sur La Table)

CSC Generation•Carlsbad, CA

11d•Onsite

About The Position

Sur La Table is hiring a Seasonal Chef Instructor to serve as 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 that teach culinary techniques and fundamentals while creating memorable customer experiences and supporting company initiatives. The role also helps drive sales of cookware, cutlery, bakeware, mixers, and kitchen tools by promoting products featured in class and encouraging customer engagement and repeat visits. The instructor supports class preparation and kitchen operations, maintains a safe and clean environment, and follows food-safety requirements, local health codes, company policies, and standard operating procedures. The role requires availability for 12–16 hours per week on a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary based on business needs.

Requirements

Must be at least 21 years of age 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 on a flexible schedule, including nights, weekends, and holidays.
Ability to meet the physical requirements of the role, including standing for up to four hours, lifting or moving items up to 50 pounds, using ladders, and performing kitchen and merchandise-handling tasks.
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; candidates with extensive culinary experience and demonstrated technical proficiency may be considered instead.

Responsibilities

Represent Sur La Table’s brand and culture by creating educational experiences that encourage customer loyalty and repeat visits.
Teach savory, pastry, and baking classes using provided recipes and game plans, communicating techniques clearly and encouragingly.
Maintain culinary and product knowledge through available training and independent learning.
Promote retail products used or featured in classes and encourage customers to sign up for additional classes.
Meet class revenue and culinary program goals, including enrollment, customer reviews, and guest return rates.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment, and 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, or beer when required, following applicable regulations, company policies, and age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws, accurately record time worked, and comply with company policies and standard operating procedures.