Seasonal Chef Instructor (Sur La Table)

CSC Generation•New York, NY

4d•$20 - $21•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are the 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 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 instructor delivers educational in-store classes, follows provided recipes and game plans, supports class setup and cleanup, and maintains kitchen supplies and equipment. The role also contributes to sales and class revenue goals, customer engagement, and positive guest feedback while following food safety, sanitation, operational, and company policies. This is a seasonal position requiring availability of 12–16 hours per week, with a flexible schedule that may include 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.
Availability to work 12–16 hours per week, with flexibility for nights, weekends, and holidays.
Ability to communicate verbally and cooperate with associates and customers.
Ability to stand for up to 4 hours at a time; move around the store; and retrieve merchandise from the stockroom or sales floor.
Ability to perceive and distinguish variations in flavors and odors and identify tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to demonstrate techniques and retrieve or replenish merchandise or equipment.
Ability to use hands to chop, whisk, slice, stir, juice, and demonstrate other 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, 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; 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 through memorable educational experiences that encourage repeat visits and customer loyalty.
Deliver savory, pastry, and baking classes according to provided recipes and game plans, maintaining consistency and quality.
Explain cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Stay current on products, participate in available training, and seek additional learning resources.
Promote class enrollment, second-class sign-ups, and retail products featured or used in classes.
Meet class revenue and culinary program goals through enrollment, customer engagement, guest return rates, and positive reviews.
Set up and break down classes, including organizing mise en place and preparing ingredients.
Clean and sanitize dishes, equipment, and workstations; 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.
Handle liquor, wine, or beer when applicable in accordance with 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.
Follow Sur La Table policies and standard operating procedures.
Attend regularly and predictably, adjusting class assignments based on demand.