Seasonal Chef Instructor, Pastry (Sur La Table)

CSC Generation•Wichita, KS

11d•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 role delivers engaging, hands-on pastry classes and personalized instruction, sharing expertise in pastry techniques and baking fundamentals while creating memorable customer experiences that encourage repeat visits and customer loyalty. The instructor follows provided recipes and class plans and supports company initiatives by promoting bakeware, mixers, decorating tools, and other retail products featured in class. The position contributes to culinary program and sales performance by driving enrollment, second-class sign-ups, positive customer reviews, guest return rates, and retail product sales. It also supports kitchen and store operations through class setup and cleanup, food preparation, equipment sanitation, inventory and supply maintenance, and compliance with food safety, health, sanitation, alcohol-handling, wage-and-hour, and company policies. This seasonal role requires availability 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 takes place in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

Requirements

Must be 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.
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 use hands for food preparation and demonstrations, including chopping, whisking, slicing, stirring, and juicing.
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.
Availability for 12–16 hours per week on a flexible schedule, including nights, weekends, and holidays; scheduled hours may vary based on business needs.
Ability 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 instead.

Responsibilities

Represent Sur La Table’s brand and culture through memorable, educational customer experiences.
Teach pastry and baking classes, follow provided recipes and game plans, and communicate technical concepts in a clear and approachable way.
Maintain expertise by staying current on products, participating in available training, and seeking additional resources.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products used or featured in class.
Work toward class revenue and culinary program goals through enrollment, customer engagement, positive reviews, 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.
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.
Handle liquor, wine, and beer when required in accordance with applicable 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.
Attend work regularly and predictably, with flexibility to adjust class assignments based on demand.