Seasonal Chef Instructor (Sur La Table)

CSC Generation•Cincinnati, OH

9d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are the in-store 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 and fundamentals, following provided recipes and class plans to provide 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 store and kitchen operations, including class setup and cleanup, food safety and sanitation, inventory and supply management, and compliance with company policies and applicable regulations. Work is available 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 environment includes variable kitchen conditions, 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 providing exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Available to work 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays.
Able to remain standing for up to four hours at a time; move around the store; and reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques and handle merchandise or equipment.
Able to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Able to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Able 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 is preferred; 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 by creating memorable, educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and class plans, delivering clear, encouraging instruction in cooking concepts and techniques.
Maintain culinary and product expertise by participating in available training and independently seeking additional resources.
Promote second-class sign-ups and retail products featured or used in class, and work toward 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 promptly; 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 applicable in compliance 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 Sur La Table policies and standard operating procedures.
Maintain regular and predictable attendance and adjust class assignments based on demand.