Seasonal Chef Instructor, Pastry (Sur La Table)

CSC Generation•Arlington, VA

5d•Onsite

About The Position

The Seasonal Chef Instructor, Pastry is Sur La Table’s in-store expert and advocate for baking and pastry arts. The instructor delivers engaging, hands-on pastry classes and personalized instruction, sharing baking fundamentals and pastry techniques in a clear, approachable way while following provided recipes and class plans. The role supports the company’s service standards and initiatives, inspires customers to cook and bake, and promotes related retail products such as bakeware, mixers, and decorating tools. The position also supports class and kitchen operations, customer engagement, sales goals, food safety, inventory control, and compliance with company policies and applicable regulations. The role requires availability for 12–16 hours per week, with a flexible schedule that may include nights, weekends, and holidays; scheduled hours may vary with business needs.

Requirements

At least 21 years of age 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.
Availability for 12–16 hours per week, with a flexible schedule that may include 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 while directing class participants, assisting customers, and retrieving merchandise.
Ability to perceive and differentiate flavors and odors or identify specific tastes and scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques.
Ability to lift and/or move merchandise weighing up to 50 pounds and use ladders to retrieve or move merchandise.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Regular and predictable attendance, with flexibility to adjust class assignments based on demand.

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 by creating memorable, educational experiences that encourage repeat visits and customer loyalty.
Lead pastry and baking classes that reflect Sur La Table’s standards and follow provided recipes and game plans.
Explain technical concepts and advanced pastry skills clearly and encouragingly.
Stay current on products, participate in available training, and seek additional learning resources.
Encourage second-class sign-ups and promote retail products featured or used in class.
Meet class revenue and culinary program goals by driving enrollment, positive reviews, customer returns, engagement, and sales.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning workstations.
Clean and sanitize dishes and equipment promptly.
Restock, organize, and maintain kitchen supplies and tools.
Comply with food safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment safely and efficiently.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Where applicable, handle liquor, wine, and beer in compliance with alcohol regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws and accurately record time worked according to company policy.
Model and follow Sur La Table policies and standard operating procedures.