Seasonal Chef Instructor, Savory (Sur La Table)

CSC Generation•Boulder, CO, CO

3d•$19 - $21•Onsite

About The Position

The Seasonal Chef Instructor, Savory is Sur La Table’s in-store expert for savory cooking. The instructor delivers engaging, hands-on classes and personalized instruction in culinary techniques and cooking fundamentals, creating memorable customer experiences that reflect the company’s passion for food, teaching, and service. The role supports company initiatives and helps inspire a love of cooking while promoting cookware, cutlery, kitchen tools, and other retail products featured in class. The position also supports class preparation and cleanup, kitchen organization, food safety, inventory, and store readiness. It requires availability for 12 to 16 hours per week with a flexible schedule that may include nights, weekends, and holidays; scheduled hours may vary with 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 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.
Able to work 12 to 16 hours per week with a flexible schedule, including nights, weekends, and holidays.
Able to stand for up to four hours at a time; move around the store; retrieve merchandise; and reach, push, pull, bend, stoop, kneel, and crouch.
Able to use hands to perform food preparation and demonstrate techniques such as chopping, whisking, slicing, stirring, and juicing.
Able to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Able to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Able to work in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Able to perceive and differentiate flavors and odors or identify specific tastes and scents.

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 by creating memorable, educational customer experiences that encourage repeat visits and loyalty.
Deliver savory cooking classes using provided recipes and game plans, and communicate cooking concepts and techniques clearly and accessibly.
Maintain culinary and product expertise by keeping current on products, participating in available training, and seeking additional resources.
Encourage second-class sign-ups and promote retail items used or featured in class to drive sales.
Meet class revenue and culinary program goals, including targets related to enrollment, customer reviews, return visits, and retail sales.
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, and handle tools, ingredients, and equipment safely.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, or beer when required, following applicable regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws, record time worked accurately, and adhere to company policies and standard operating procedures.