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

CSC Generation•Arlington, VA

2d•Onsite

About The Position

As a Seasonal Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for savory cooking. You deliver the company’s standard for excellent service by sharing specialized culinary knowledge, cooking fundamentals, and personalized instruction that supports company initiatives. The role inspires a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging instruction. The position includes creating memorable educational customer experiences, delivering classes according to provided recipes and game plans, promoting relevant products, and supporting class and store operations. It also requires following food safety, sanitation, alcohol-handling, wage-and-hour, safety, and company policy requirements. Availability is 12–16 hours per week with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary based on 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.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to remain standing for up to four hours at a time.
Ability to move around the store, direct class participants, sell to customers, and retrieve merchandise from the stockroom or sales floor.
Ability to perceive and differentiate flavors and odors, or identify tastes and scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to demonstrate techniques or retrieve and replenish merchandise and equipment.
Ability to use hands to chop, whisk, slice, stir, juice, and demonstrate other cooking techniques.
Ability to lift or move merchandise weighing up to 50 pounds.
Ability to ascend and descend ladders to retrieve or move merchandise.
Ability to operate a computer, POS system, keyboards, merchandise scanners, and mouse.
Availability to work 12–16 hours per week on a flexible schedule, including nights, weekends, and holidays; scheduled hours may vary with business needs.
Ability to work in a variable kitchen environment, including 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 in lieu of formal education.

Responsibilities

Represent Sur La Table’s brand and culture by creating educational experiences that inspire repeat visits and customer loyalty.
Deliver savory cooking classes according to provided recipes and game plans, maintaining consistent quality and high service standards.
Explain technical cooking concepts and savory techniques clearly and encouragingly.
Stay current on products, participate in available training, and independently seek additional resources.
Encourage second-class sign-ups and promote retail items featured or used in class.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest return rates, customer engagement, and sales.
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.
When applicable, handle liquor, wine, and beer in compliance with state and location regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Adhere to wage and hour laws and accurately record time worked.
Follow Sur La Table policies and standard operating procedures.
Attend work regularly and predictably, with flexibility to adjust class assignments based on demand.