Seasonal Chef Instructor, Savory (Sur La Table) Template (copy)

CSC Generation•Arlington, VA

1d•Onsite

About The Position

The Seasonal Chef Instructor, Savory is Sur La Table’s in-store expert and advocate for savory cooking. The instructor delivers high-quality customer service and hands-on savory classes, sharing culinary techniques, cooking fundamentals, and personalized instruction while supporting company initiatives. The role inspires customers’ love of cooking and helps drive sales of cookware, cutlery, and kitchen tools through engaging culinary instruction. The instructor creates memorable, educational experiences that encourage customer loyalty; follows provided recipes and class plans; and communicates cooking concepts in a clear, approachable way. The position also supports class setup and cleanup, kitchen readiness, inventory management, food safety, and compliance with company policies and applicable regulations. Performance is assessed using measures including second-class sign-ups, culinary product sales, and guest feedback. This seasonal position requires availability for 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays. Scheduled hours may vary based on business needs. Work takes place in a variable kitchen environment, which 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.
Availability for 12–16 hours per week, including nights, weekends, and holidays, with flexibility to adjust class assignments based on demand.
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 to direct class participants, serve customers, and retrieve merchandise.
Ability to perceive and distinguish variations in 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 ascend or descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work in a variable kitchen environment, including around open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Regular and predictable attendance.

Nice To Haves

A degree in culinary arts; 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.
Deliver savory cooking classes that follow provided recipes and game plans and meet the company’s service and quality standards.
Explain technical cooking concepts and savory techniques clearly and encouragingly.
Maintain culinary and product expertise by participating in available training and seeking additional resources.
Encourage second-class sign-ups and promote retail products used or featured in classes.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest returns, and customer engagement.
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.
When applicable, handle liquor, wine, and beer 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 and accurately record time worked according to company policy.
Model and follow Sur La Table policies and standard operating procedures.