Seasonal Chef Instructor (Sur La Table)

CSC Generation•Glendale, WI

12d•Onsite

About The Position

Sur La Table’s 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 in culinary and pastry techniques and fundamentals, following provided recipes and class plans. The role supports company initiatives, inspires customers to cook and bake, and helps drive sales of cookware and other kitchen products through exceptional customer experiences. The position also supports class and store operations by preparing and cleaning workstations, organizing supplies, maintaining inventory, and complying with food safety, sanitation, alcohol-handling, and other company policies. The role requires 12 to 16 hours of availability 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.
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 providing exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Available to work 12 to 16 hours per week, with a flexible schedule that includes nights, weekends, and holidays.
Regular and predictable attendance, with flexibility to adjust class assignments based on demand.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time; move around the store; perform reaching, grasping, bending, kneeling, and similar tasks; and lift or move merchandise weighing up to 50 pounds.
Ability to distinguish flavors and odors and to demonstrate cooking techniques using hands and kitchen tools.
Ability to climb and descend ladders and operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

Nice To Haves

A degree in culinary arts is preferred; extensive culinary experience and demonstrated technical proficiency may be considered in place of formal education.

Responsibilities

Represent Sur La Table’s brand and create memorable educational experiences that encourage customer loyalty and repeat visits.
Deliver savory, pastry, and baking classes by following provided recipes and game plans and maintaining high standards for quality and consistency.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Stay knowledgeable about products by participating in available training and seeking additional learning resources.
Promote class enrollment, second-class sign-ups, and retail products featured or used in classes.
Meet culinary program and class revenue goals, measured by enrollment, customer return rates, retail sales, second-class sign-ups, and guest feedback.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment, and restock and organize kitchen supplies and tools.
Comply with food safety standards, local health codes, sanitation regulations, and company policies.
Handle tools, ingredients, and kitchen equipment safely and efficiently.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, or beer when applicable in accordance with relevant laws and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Accurately record time worked and comply with wage and hour laws.
Model and follow Sur La Table policies and standard operating procedures.