Seasonal Chef Instructor, Pastry (Sur La Table)

CSC Generation•Arlington, VA

7d•Onsite

About The Position

The Seasonal Chef Instructor, Pastry is Sur La Table’s in-store baking and pastry expert, delivering hands-on classes and personalized instruction in pastry techniques and baking fundamentals. The role represents Sur La Table’s brand and service standards, creates engaging customer experiences, and inspires interest in baking while supporting sales of bakeware, mixers, decorating tools, and other culinary products. The position supports class operations and store readiness by preparing and cleaning workstations, organizing supplies, and following food-safety and sanitation requirements. It also contributes to culinary program performance through customer engagement, class enrollment, retail sales, positive feedback, and guest return rates. Availability is 12–16 hours per week, with 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.
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.
Available to work 12–16 hours per week with a flexible schedule, including nights, weekends, and holidays.

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.
Deliver pastry and baking classes that reflect the company’s standards and follow provided recipes and class plans.
Explain technical concepts and advanced pastry skills clearly and encouragingly.
Stay current on products, participate in available training, and seek additional learning resources.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting products used or featured in class.
Meet class revenue and culinary program goals through enrollment, customer engagement, positive reviews, retail sales, and guest return rates.
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 kitchen equipment safely.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
When applicable, handle liquor, wine, and beer in accordance with applicable regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Comply with wage and hour laws, accurately record time worked, and follow company policies and standard operating procedures.
Attend work reliably and predictably, and adjust class assignments based on demand.