Chef Instructor (Sur La Table)

CSC Generation•Orlando, FL

1d•Onsite

About The Position

Sur La Table is hiring a Chef Instructor to serve as an in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. The instructor delivers hands-on classes and personalized instruction in culinary techniques and fundamentals, creating engaging customer experiences that inspire a love of cooking and baking while supporting company initiatives and retail sales. Classes follow provided recipes and game plans to maintain consistency and quality. The role combines instruction and customer service with sales, kitchen preparation, store support, and operational responsibilities. The Chef Instructor promotes cookware and other featured products, supports class enrollment and revenue goals, maintains kitchen supplies and equipment, and follows food-safety, sanitation, alcohol-handling, timekeeping, and company policies. The position requires availability for 12–16 hours per week on a flexible schedule that may include 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 to work 12–16 hours per week, with a flexible schedule that includes 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 and move around the store to direct class participants, serve customers, and retrieve merchandise.
Ability to perceive and distinguish flavor or odor variations and identify tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques.
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 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; candidates with 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 concepts and techniques clearly and accessibly.
Stay current on products, participate in available training, and seek out additional learning resources.
Promote retail products used or featured in class and encourage customers to sign up for additional classes.
Meet class revenue and culinary program goals through strong enrollment, positive reviews, guest returns, and customer engagement.
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, and beer when needed in accordance with applicable regulations, company policies, and 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 based on demand.