Seasonal Chef Instructor (Sur La Table)

CSC Generation•Omaha, NE

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 provide engaging, hands-on classes and personalized instruction in culinary and pastry techniques and fundamentals, following provided recipes and class plans. The role inspires customers to cook and bake while supporting sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The position also supports store and kitchen operations, including class preparation and cleanup, sanitation, stocking, inventory, and compliance with food-safety, health, alcohol, wage-and-hour, and company requirements. Work is available for 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary with business needs. The role involves standing for up to four hours, moving around the store, handling kitchen tools and equipment, lifting up to 50 pounds, and working around open flames, hot surfaces, temperature variations, and food allergens.

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 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; move around the store; and grab, reach, push, pull, bend, stoop, kneel, and crouch.
Ability to chop, whisk, slice, stir, juice, and demonstrate other cooking techniques using the hands.
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 perceive and differentiate flavors and odors or identify tastes and scents.
Ability to work in a variable kitchen environment, including around 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 in lieu of formal education.

Responsibilities

Represent Sur La Table’s brand and culture through memorable, educational customer experiences that encourage repeat visits and loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans, communicating techniques clearly and accessibly.
Maintain culinary and product knowledge by participating in available training and seeking additional resources.
Promote second-class sign-ups and retail products featured or used in class, and support enrollment, revenue, review, and return-guest 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.
Comply with food-safety standards, local health codes, sanitation regulations, company policies, and standard operating procedures.
Handle tools, ingredients, kitchen equipment, and—where applicable—alcohol safely and in compliance with applicable regulations and company policies, including age restrictions.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage-and-hour laws and accurately record time worked.
Attend work regularly and predictably, with flexibility to adjust class assignments based on demand.