Seasonal Chef Instructor (Sur La Table)

CSC Generation•Arlington, VA

13d•$18 - $19•Onsite

About The Position

The Seasonal Chef Instructor is the 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 that share culinary techniques and fundamentals, inspire customers to cook and bake, and support company initiatives. The role also promotes cookware and other culinary products through classes and customer engagement. This position supports class setup and cleanup, kitchen organization, food safety, inventory, and store readiness. It requires 12 to 16 hours of availability per week, with a flexible schedule that includes nights, weekends, and holidays; actual scheduled hours may vary based on business needs. The job involves working in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and food allergens.

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 flexibility to work nights, weekends, and holidays.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to remain standing for up to four hours at a time and to move throughout the store while directing participants, serving customers, and retrieving merchandise.
Ability to perceive and differentiate flavors and odors.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch; use hands for food preparation and demonstrations; lift or move merchandise weighing up to 50 pounds; and climb or descend ladders.
Ability to 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 lieu of formal education.

Responsibilities

Represent the Sur La Table brand and culture by creating memorable, educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans, maintaining consistency and quality.
Explain technical cooking concepts and techniques clearly, encouragingly, and accessibly.
Stay current on products, participate in available training, and independently seek additional learning resources.
Promote retail products featured in class, encourage second-class sign-ups, and uphold kitchen standards to drive sales.
Meet culinary program and class revenue goals through enrollment, positive reviews, guest return rates, and customer engagement.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning 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.
When applicable, handle liquor, wine, and beer in compliance with regulations and company policies, including enforcing age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws, accurately record time worked, and adhere to company policies and standard operating procedures.
Attend work regularly and predictably, adjusting class assignments as demand requires.