Seasonal Chef Instructor (Sur La Table)

CSC Generation•Chicago, IL

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 service by sharing culinary knowledge and providing personalized instruction that supports company initiatives. Through hands-on classes, you inspire customers’ interest in cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role combines culinary instruction and customer engagement with class setup, kitchen upkeep, sales support, and operational compliance. Instructors follow provided recipes and class plans, support consistent class quality, maintain food safety and sanitation standards, and help keep the store’s kitchen ready for business. The position requires 12–16 hours of availability per week, with a flexible schedule that includes 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, including nights, weekends, and holidays, with flexibility to adjust to business needs.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to remain standing for up to four hours at a time; move around the store; and grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to perform cooking techniques or retrieve and replenish merchandise and equipment.
Ability to lift or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to perceive and distinguish variations in flavors or odors and identify specific tastes or scents.
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; 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 by creating memorable educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and class plans, and communicate culinary concepts and techniques clearly and encouragingly.
Stay current on products and participate in available training while independently seeking additional learning resources.
Promote retail items used or featured in class, encourage customers to sign up for additional classes, and support class revenue and culinary program goals.
Support class enrollment, positive reviews, guest return rates, and customer engagement as measured by relevant performance indicators.
Set up and break down classes, organize mise en place, prepare ingredients, and clean 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 equipment safely.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, or beer when applicable in accordance with state and location 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 comply with company policies and standard operating procedures.
Attend work regularly and predictably, and adjust class assignments based on demand.