Seasonal Chef Instructor (Sur La Table)

CSC Generation•Melbourne, FL

10d•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, with a specialty in savory cooking, pastry and baking, or both. You deliver the company’s service standard by sharing specialized knowledge of culinary and pastry techniques and cooking and baking fundamentals, and by providing personalized instruction that supports company initiatives. The role inspires customers to cook and bake while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging instruction. The instructor represents Sur La Table’s brand and culture by creating memorable, educational experiences that encourage repeat visits and customer loyalty. The role includes delivering classes according to provided recipes and game plans, promoting retail products featured in class, helping meet class revenue and culinary program goals, and supporting kitchen setup, cleaning, stocking, inventory, and store readiness. The instructor must follow food-safety, sanitation, alcohol-handling, timekeeping, and other company policies and applicable laws. 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. The work takes place in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and food allergens, including airborne allergens.

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 exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Availability for 12–16 hours per week, including nights, weekends, and holidays, with flexibility to adjust to business needs.
Ability to remain standing for up to four hours at a time; move around the store; reach, bend, kneel, crouch, and use hands for cooking demonstrations; lift or move merchandise up to 50 pounds; and climb ladders.
Ability to perceive and distinguish flavors and odors, and to work around open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.

Nice To Haves

A degree in culinary arts is preferred; 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 customer experiences.
Teach savory, pastry, and baking classes using provided recipes and game plans, communicating techniques clearly and encouragingly.
Maintain culinary and product knowledge by participating in training and seeking additional resources.
Promote retail products used or featured in class, encourage customers to sign up for another class, and help achieve class revenue and culinary program goals.
Support class setup and breakdown, including organizing mise en place, preparing ingredients, and cleaning 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 equipment safely.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer as applicable, following state and location 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 adhere to company policies and standard operating procedures.
Adjust class assignments as demand requires and maintain regular, predictable attendance.