Seasonal Chef Instructor (Sur La Table)

CSC Generation•New York, NY

11d•Onsite

About The Position

Sur La Table is hiring a seasonal, in-store Chef Instructor who serves as an expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. The instructor leads hands-on classes and provides engaging, personalized instruction in culinary and pastry techniques and cooking and baking fundamentals. The role helps inspire customers’ interest in cooking and baking while supporting sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The instructor delivers memorable, educational experiences that reflect Sur La Table’s standards and brand, follows provided recipes and class plans, and explains techniques in a clear and approachable manner. The role also supports class setup and cleanup, kitchen operations, store readiness, sales and enrollment goals, food safety, sanitation, inventory control, and compliance with company policies and applicable regulations. This seasonal position requires availability for 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays. Scheduled hours may vary based on 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 work 12–16 hours per week with a flexible schedule, including nights, weekends, and holidays, and adjust class assignments based on demand.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time and move about the store while teaching, assisting customers, and retrieving merchandise.
Ability to perceive and differentiate flavors and odors or identify specific tastes and scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques.
Ability to lift 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; extensive culinary experience and demonstrated technical proficiency may be considered in place of formal education.

Responsibilities

Represent Sur La Table’s brand and create memorable educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans to ensure consistency and quality.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Maintain product and culinary knowledge by engaging in available training and seeking additional resources.
Promote retail products used or featured in class and encourage customers to sign up for additional classes.
Support class revenue and culinary program goals through enrollment, positive guest feedback, and customer engagement.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment promptly, and help restock and organize 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 inventory, minimize shrink, and control supply and culinary expenses.
When applicable, handle liquor, wine, and beer in accordance with 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.