Seasonal Chef Instructor (Sur La Table)

CSC Generation•Ann Arbor, MI

12d•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 excellent customer service by sharing culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, you inspire a love of cooking and baking while helping drive sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role delivers educational in-store experiences using provided recipes and class plans, communicates technical concepts in an approachable way, and supports customer loyalty and business performance. It also includes class preparation and cleanup, kitchen and inventory upkeep, and compliance with food safety, sanitation, alcohol-handling, wage-and-hour, and company policies. 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.

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.
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; direct class participants; and retrieve merchandise from the stockroom or sales floor.
Ability to perceive and distinguish flavors and odors.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques and handle merchandise or equipment.
Ability to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work in a variable kitchen environment, including exposure to 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 through memorable educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and class plans while maintaining quality and consistency.
Explain cooking concepts and culinary and pastry techniques clearly and encouragingly.
Maintain product and culinary knowledge through training and independent learning.
Promote retail products featured in class and encourage customers to sign up for additional classes.
Meet class revenue and culinary program goals, including goals measured by enrollment, customer reviews, return rates, second-class sign-ups, and retail sales.
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 kitchen equipment safely and efficiently.
Maintain inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer when applicable in accordance with regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage-and-hour laws and accurately record time worked.
Follow Sur La Table policies and standard operating procedures.
Maintain regular and predictable attendance and adjust class assignments based on demand.