Seasonal Chef Instructor (Sur La Table)

CSC Generation•Glendale, WI

10d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an in-store expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You provide engaging, hands-on culinary classes and personalized instruction in cooking and baking techniques and fundamentals, following provided recipes and class plans to deliver consistent, high-quality experiences. You help inspire a love of cooking and baking while supporting sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The position also supports store and kitchen operations by preparing and cleaning class workstations, maintaining supplies and inventory, and following food-safety, sanitation, alcohol-handling, and other company policies. The role 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.
Available to work 12–16 hours per week with a flexible schedule, including nights, weekends, and holidays; scheduled hours may vary based on business needs.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time; move around the store; and grab, reach, push, pull, bend, stoop, kneel, and crouch to demonstrate or retrieve items.
Ability to use hands for cooking demonstrations and techniques such as chopping, whisking, slicing, and stirring.
Ability to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders to retrieve or move merchandise.
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.
Ability to perceive and distinguish variations in flavors or odors and identify specific tastes or scents.

Nice To Haves

A degree in culinary arts is preferred; extensive culinary experience and demonstrated technical proficiency may be considered instead 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 game plans, and explain culinary techniques in a clear, encouraging, and approachable manner.
Maintain product and culinary knowledge by participating in available training and seeking additional resources.
Promote retail products used or featured in class, encourage second-class sign-ups, and help meet class revenue and culinary program goals.
Support class setup and breakdown by 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 ingredients, tools, and 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 company policies and standard operating procedures.
Attend work regularly and predictably, adjusting class assignments as needed based on demand.