Seasonal Chef Instructor (Sur La Table)

CSC Generation•Woodmere, OH

10d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You provide engaging, hands-on classes and personalized instruction in culinary and pastry techniques and cooking and baking fundamentals, following provided recipes and class plans. The role helps inspire customers’ interest in cooking and baking while supporting sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The position also supports kitchen and store operations by preparing and cleaning class workstations, maintaining supplies and inventory, and following food-safety, sanitation, alcohol-handling, wage-and-hour, and company procedures. This seasonal role requires availability for 12–16 hours per week with a flexible schedule that may include 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 providing exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Availability for 12–16 hours per week, with flexibility to work nights, weekends, and holidays; scheduled hours may differ based on business needs.

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 through memorable, educational customer experiences.
Teach savory, pastry, and baking classes using provided recipes and game plans, and explain techniques in a clear, encouraging, and approachable way.
Stay current on products and culinary knowledge by participating in available training and seeking additional learning resources.
Promote retail products featured or used in classes, encourage second-class sign-ups, and support enrollment, revenue, customer feedback, and return-visit goals.
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.
Comply with food-safety standards, local health codes, and sanitation regulations; handle tools, ingredients, and kitchen equipment safely.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer when needed in accordance with applicable 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 Sur La Table policies and standard operating procedures.
Attend work regularly and predictably, and adjust class assignments based on demand.