Seasonal Chef Instructor (Sur La Table)

CSC Generation•Raleigh, NC

10d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You deliver engaging, hands-on classes and personalized instruction in culinary and pastry techniques, cooking and baking fundamentals, following provided recipes and class plans to ensure consistent, high-quality experiences. The role inspires customers to cook and bake while supporting sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The position also supports class preparation and cleanup, kitchen and store readiness, food safety and sanitation, inventory control, and compliance with company policies and applicable regulations. It requires availability for 12–16 hours per week, with a flexible schedule that may include nights, weekends, and holidays; scheduled hours may vary based on business needs. The work takes place in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and food allergens.

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.
Ability 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 remain standing for up to four hours at a time and move around the store to direct class participants, serve customers, and retrieve merchandise.
Ability to perceive and distinguish variations in flavors or odors and identify specific tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands for food preparation and demonstrations.
Ability to lift or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanners, and mouse.
Ability to work in a variable kitchen environment with 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.
Teach savory, pastry, and baking classes using provided recipes and game plans, and explain culinary concepts and techniques clearly and accessibly.
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 support class revenue, enrollment, review, and guest-return goals.
Set up and break down classes, organize mise en place, prepare ingredients, and clean 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, or 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, accurately record time worked, and adhere to company policies and standard operating procedures.
Maintain regular and predictable attendance and adjust class assignments based on demand.