Seasonal Chef Instructor (Sur La Table)

CSC Generation•Woodmere, OH

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 techniques and cooking and baking fundamentals, following provided recipes and class plans. The role inspires customers’ interest in cooking and baking while supporting company initiatives and driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The instructor represents Sur La Table’s brand, provides excellent customer experiences, and supports class revenue and culinary program goals through enrollment, repeat attendance, retail sales, and positive guest feedback. The role also includes class preparation and cleanup, kitchen and supply organization, food safety and compliance, inventory management, and maintaining a safe, clean store environment. Availability is 12–16 hours per week at minimum, with a flexible schedule that includes nights, weekends, and holidays; actual scheduled hours may vary according to 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 work at least 12–16 hours per week with a flexible schedule, including nights, weekends, and holidays.
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 directing participants, assisting customers, and retrieving merchandise.
Ability to perceive and differentiate flavors and odors.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to perform or demonstrate cooking techniques.
Ability to lift or move merchandise weighing up to 50 pounds and ascend or descend ladders.
Ability to operate a computer, POS system, keyboards, merchandise scanners, and mouse.
Ability to work in a variable kitchen environment with 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 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 to maintain consistency and quality.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Maintain product and culinary expertise through training and independent learning.
Encourage second-class sign-ups and promote retail products used or featured in classes.
Meet class revenue and culinary program goals, including enrollment, customer engagement, retail sales, guest return rates, and positive reviews.
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.
Follow food safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment safely.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, or beer when applicable in accordance with regulations, company policies, and age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Comply with wage and hour laws and accurately record time worked.
Follow Sur La Table policies and standard operating procedures.
Maintain regular, predictable attendance and adjust class assignments as demand requires.