Seasonal Chef Instructor (Sur La Table)

CSC Generation•Dallas, TX

12d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you serve as an in-store culinary expert and advocate, specializing in savory cooking, pastry and baking, or both. You deliver high-quality service and hands-on classes by sharing culinary knowledge, cooking and baking fundamentals, and personalized instruction. The role inspires customers to cook and bake while supporting company initiatives and sales of cookware, cutlery, bakeware, mixers, and kitchen tools. You create memorable customer experiences through engaging classes, follow provided recipes and class plans, and explain techniques in a clear and approachable way. You help meet culinary program goals by encouraging further class enrollment, promoting featured products, and supporting positive guest feedback and return visits. You also assist with class preparation and cleanup, maintain kitchen supplies and inventory, and follow food-safety, sanitation, alcohol-handling, workplace safety, wage-and-hour, and company policy requirements. This seasonal position requires availability for 12 to 16 hours per week, with a flexible schedule that includes nights, weekends, and holidays. Scheduled hours may vary according to business needs. The work takes place in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens. The position involves standing for up to four hours, moving around the store, handling food and equipment, lifting items up to 50 pounds, and using ladders and store technology.

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 for 12 to 16 hours per week, including nights, weekends, and holidays, with schedule flexibility.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time and move around the store to direct participants, serve customers, and retrieve 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 and/or move merchandise weighing up to 50 pounds and to ascend and 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 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 that follow provided recipes and game plans and meet the company’s quality standards.
Explain cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Stay current on products, participate in available training, and independently seek additional learning resources.
Support sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products used or featured in class.
Meet class revenue and culinary program goals through enrollment, customer engagement, positive reviews, and guest return rates.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning workstations.
Clean and sanitize dishes and equipment promptly.
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.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer when required in compliance with applicable regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Comply with wage-and-hour laws and accurately record time worked according to company policy.
Follow Sur La Table policies and standard operating procedures.
Attend work regularly and predictably and adjust class assignments based on demand.