Seasonal Chef Instructor (Sur La Table)

CSC Generation•Kirkland, WA

11d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an in-store expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. You deliver the company’s #bestincenter service by sharing culinary knowledge and techniques, teaching cooking and baking fundamentals, and providing personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, you inspire customers to cook and bake while supporting sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role combines teaching and customer engagement with sales, kitchen operations, and store support. Instructors follow provided recipes and class plans, help prepare and clean the kitchen, uphold food safety and company procedures, and contribute to class enrollment, revenue, retail sales, and positive guest feedback. The position requires availability for 12–16 hours per week on a flexible schedule, including nights, weekends, and holidays; scheduled hours may vary with 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.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to remain standing for up to four hours at a time; move around the store; reach, push, pull, bend, stoop, kneel, and crouch; and use hands to demonstrate cooking techniques.
Ability to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Availability for 12–16 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, 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; 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 by creating memorable educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans, delivering consistent, high-quality experiences.
Explain cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Stay current on products, participate in available training, and seek additional learning resources independently.
Drive sales by maintaining kitchen standards, encouraging customers to sign up for another class, and promoting retail products used or featured in class.
Support class revenue and culinary program goals through enrollment, positive reviews, guest returns, customer engagement, and sales.
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.
Comply with 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 applicable regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws and accurately record time worked according to company policy.
Follow Sur La Table policies and standard operating procedures.
Maintain regular and predictable attendance and adjust class assignments as demand requires.