Seasonal Chef Instructor (Sur La Table)

CSC Generation•Seattle, WA

3d•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 high-quality, hands-on classes and personalized instruction in culinary 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, supply organization, food safety, inventory control, and compliance with company policies and applicable regulations. The role requires flexible availability of 12–16 hours per week, including nights, weekends, and holidays, though 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, including nights, weekends, and holidays.
Ability to remain standing for up to four hours at a time; move throughout the store; and 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 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.
Ability to perceive and distinguish variations in flavors and odors or identify specific tastes and scents.

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 delivering 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 encouragingly.
Maintain culinary and product knowledge through training and independent learning.
Promote retail products featured or used in classes, encourage second-class sign-ups, and support enrollment, revenue, reviews, return visits, and culinary program goals.
Set up and break down classes, organize mise en place, prepare ingredients, clean workstations, and promptly sanitize dishes and equipment.
Restock, organize, and maintain kitchen supplies and tools to support store readiness.
Comply with 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 needed in compliance with applicable 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.
Attend work regularly and predictably and adjust class assignments based on demand.