Seasonal Chef Instructor (Sur La Table)

CSC Generation•Oklahoma City, OK

12d•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 service standard by sharing culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports company initiatives. The role inspires customers to cook and bake while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging instruction. The position delivers in-store classes and customer experiences, supports sales and class revenue goals, and assists with kitchen setup, cleaning, restocking, and store readiness. It also requires adherence to food safety, sanitation, alcohol-handling, wage-and-hour, and company operating policies. Availability of 12–16 hours per week is required, with a flexible schedule that includes 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.
Availability to work 12–16 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 and move around the store while instructing, serving customers, and retrieving merchandise.
Ability to distinguish variations in flavors or odors and identify tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch, and to use hands for food preparation and demonstrations.
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.
Ability to work in a variable kitchen environment, including around open flames, hot surfaces, temperature changes, 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 instead.

Responsibilities

Represent Sur La Table’s brand and culture by creating memorable, educational experiences that encourage repeat visits and customer loyalty.
Deliver savory, pastry, and baking classes using provided recipes and game plans to maintain consistency and quality.
Communicate cooking concepts and techniques clearly, encouragingly, and accessibly.
Stay current on products, participate in available training, and seek additional learning resources.
Drive sales by upholding kitchen standards, encouraging customers to sign up for another class, and promoting retail items featured or used in class.
Meet class revenue goals by supporting enrollment, positive reviews, and guest return rates.
Meet or exceed culinary program goals measured by second-class sign-ups, retail culinary product sales, and guest feedback, including Google reviews.
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 properly.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer when applicable in accordance with local 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.