Seasonal Chef Instructor (Sur La Table)

CSC Generation•Natick, MA

11d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are the in-store expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You deliver the company’s #bestincenter standard of service by sharing culinary and pastry knowledge, teaching cooking and baking fundamentals, and providing personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, you inspire a love of cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role represents Sur La Table’s brand and culture through memorable, educational customer experiences. Instructors follow provided recipes and class plans, communicate techniques clearly and encouragingly, stay current on products and training, and help achieve culinary program goals through enrollment, customer engagement, retail sales, reviews, and return visits. The position also supports class setup and cleanup, kitchen readiness, food safety and sanitation, inventory and expense control, store safety, and compliance with company policies and applicable laws. Work takes place in a variable kitchen environment and requires a flexible schedule, including nights, weekends, and holidays. Availability must be 12–16 hours per week at minimum, though 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 providing exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to remain standing for up to four hours at a time and move throughout the store while directing class participants, selling, and retrieving merchandise.
Ability to perceive and distinguish variations in flavors and odors or identify specific tastes and scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to demonstrate techniques or retrieve and replenish merchandise and equipment.
Ability to use hands to chop, whisk, slice, stir, juice, and demonstrate other techniques.
Ability to lift and/or move merchandise weighing up to 50 pounds and to ascend and descend ladders to retrieve or move merchandise.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Availability for at least 12–16 hours per week on a flexible schedule, including nights, weekends, and holidays; scheduled hours may differ based on business needs.
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 in lieu of formal education.

Responsibilities

Represent Sur La Table’s brand and culture by creating memorable, educational experiences that encourage repeat visits and customer loyalty.
Deliver savory, pastry, and baking classes using provided recipes and game plans while meeting the company’s standards for quality and service.
Explain cooking concepts and culinary and pastry techniques clearly, encouragingly, and accessibly.
Maintain product expertise by staying current on products, participating in available training, and seeking additional resources.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products used or featured in class.
Meet class revenue goals through enrollment, positive reviews, and guest return rates; achieve culinary program goals and relevant performance indicators.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning workstations.
Clean and sanitize dishes and equipment promptly and maintain kitchen supplies and tools through restocking and organization.
Follow food safety standards, local health codes, and sanitation regulations; handle tools, ingredients, and equipment safely.
Maintain accurate inventory, minimize shrink, and control supplies and culinary expenses.
When applicable, handle liquor, wine, and beer in compliance with alcohol regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Comply with wage and hour laws, accurately record time worked, and follow Sur La Table policies and standard operating procedures.
Attend work regularly and predictably and adjust class assignments based on demand.