Seasonal Chef Instructor, Savory (Sur La Table)

CSC Generation•Boulder, CO, CO

11d•$19 - $21•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 of excellence in service by sharing specialized knowledge of culinary techniques and cooking fundamentals, and by providing personalized instruction that supports company initiatives. The role inspires a love for cooking and drives sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. The position is seasonal and offers a minimum availability of 12 to 16 hours per week, with a flexible schedule that includes nights, weekends, and holidays. Scheduled hours may vary based on business needs. The role requires regular and predictable attendance and flexibility to adjust class assignments based on demand. 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 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 to 16 hours per week, with a flexible schedule that includes nights, weekends, and holidays.
Ability to remain standing for up to 4 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 variations in flavors or odors and identify tastes or 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 techniques.
Ability to lift and/or move merchandise weighing up to 50 lbs.
Ability to ascend and descend ladders to retrieve or move merchandise.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to communicate verbally and work cooperatively with associates and customers.
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 in lieu of formal education.

Responsibilities

Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
Deliver savory cooking classes that reflect the company’s passion for food, teaching, and high standards, following provided recipes and game plans.
Communicate technical cooking concepts and savory techniques clearly and encouragingly.
Maintain product expertise by staying current on products, engaging in available training, and seeking additional resources.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail items used or featured in class.
Meet class revenue goals through enrollment, positive reviews, and guest return rates; meet culinary program goals measured by KPIs including second-class sign-ups, retail culinary product sales, and guest feedback.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning workstations.
Clean and sanitize dishes and equipment promptly, and help 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 properly to maintain a safe and efficient work environment.
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 according to company policy.
Model and follow Sur La Table policies and standard operating procedures.