Seasonal Chef Instructor (Sur La Table)

CSC Generation•Kirkland, WA

13d•$20 - $21•Onsite

About The Position

The Seasonal Chef Instructor is an in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. The instructor delivers engaging, hands-on classes and personalized instruction, sharing culinary and pastry techniques and cooking and baking fundamentals. The role represents Sur La Table’s brand and service standards, inspires customers to cook and bake, and supports sales of cookware, cutlery, bakeware, mixers, and kitchen tools. It also supports store and kitchen readiness, food safety, sanitation, inventory control, and compliance with company policies and applicable regulations.

Requirements

Must be at least 21 years old at the time of employment.
Demonstrated proficiency in savory cooking, pastry and baking, or both.
1–2 years of kitchen operations experience.
Valid Food Manager Certification.
Excellent communication, problem-solving, and decision-making abilities.
Passion for community engagement and exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Availability to work 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary based on business needs.
Regular and predictable attendance, with flexibility to adjust class assignments based on demand.
Ability to remain standing for up to four hours at a time; move around the store; reach, bend, kneel, crouch, and use hands to demonstrate cooking techniques; lift or move merchandise weighing up to 50 pounds; and climb ladders.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to perceive differences in flavors and odors or identify specific tastes and scents.
Ability to use a computer, POS system, keyboard, merchandise scanner, and mouse.
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; 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, pastry, and baking classes using provided recipes and game plans to maintain consistency and quality.
Explain cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Maintain product and culinary knowledge through available training and independent learning.
Drive sales by maintaining kitchen standards, encouraging customers to sign up for a second class, and promoting retail items featured or used in class.
Meet class revenue and culinary program goals through enrollment, positive reviews, customer returns, and sales performance.
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.
Follow 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.
Handle liquor, wine, and beer when applicable in accordance with regulations and company policy, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws and accurately record time worked.
Follow Sur La Table policies and standard operating procedures.