Seasonal Chef Instructor (Sur La Table)

CSC Generation•Roseville, CA

13d•$19 - $20•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You deliver high-quality, personalized instruction in culinary and pastry techniques and cooking and baking fundamentals, supporting company initiatives and inspiring customers to cook and bake. Through hands-on classes and engaging instruction, you also promote cookware, cutlery, bakeware, mixers, and other kitchen tools. The role includes delivering consistent, educational customer experiences by following provided recipes and class plans; driving enrollment, repeat class sign-ups, retail sales, and positive guest feedback; and supporting kitchen and store operations. You help prepare and clean up classes, maintain supplies and inventory, and follow food safety, sanitation, alcohol-handling, wage-and-hour, and company requirements. The position requires 12 to 16 hours of availability per week, with a flexible schedule that may include 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.
Demonstrated proficiency in savory cooking, pastry and baking, or both.
One to two 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.
Proficiency in Microsoft Office Suite.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time and perform the stated reaching, bending, kneeling, crouching, and hand-use tasks involved in teaching and handling merchandise and cooking equipment.
Ability to lift or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanners, and mouse.
Availability to work 12 to 16 hours per week on a flexible schedule, including nights, weekends, and holidays; scheduled hours may differ 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.
Ability to perceive and distinguish flavors and odors.

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 through memorable, educational experiences that encourage customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and class plans to ensure consistent quality.
Explain cooking concepts and techniques clearly, encouragingly, and accessibly.
Stay current on products, participate in available training, and independently seek additional learning resources.
Encourage second-class sign-ups and promote retail products featured or used in class.
Meet class revenue and culinary program goals through enrollment, customer engagement, guest reviews, and return visits.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning workstations.
Clean and sanitize dishes and equipment and restock, organize, and maintain kitchen supplies and tools.
Follow food safety standards, local health codes, and sanitation regulations.
Handle ingredients, tools, and kitchen equipment safely and efficiently.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer when needed 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, accurately record time worked, and comply with company policies and standard operating procedures.
Maintain regular, predictable attendance and adjust class assignments based on demand.