Seasonal Chef Instructor (Sur La Table)

CSC Generation•Carlsbad, CA

13d•$19 - $21•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. You create memorable, educational customer experiences; deliver savory, pastry, and baking classes using provided recipes and game plans; and explain techniques in a clear, encouraging manner. You support sales and class revenue goals through customer engagement, retail product promotion, enrollment, repeat visits, and positive guest feedback. You also assist with class preparation and cleanup, maintain kitchen supplies, and follow food safety, sanitation, alcohol-handling, safety, timekeeping, and other company policies. The position requires availability for 12 to 16 hours per week, with a flexible schedule that includes nights, weekends, and holidays. Scheduled hours may vary according to business needs. The work takes place in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens. The role involves standing for up to four hours, moving around the store, handling cooking tools and equipment, lifting merchandise up to 50 pounds, and using store technology such as a computer and POS system.

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 for 12 to 16 hours per week, including nights, weekends, and holidays, with flexibility to adjust class assignments based on demand.
Regular and predictable attendance.
Ability to remain standing for up to four hours at a time.
Ability to move around the store, including directing class participants and retrieving merchandise from the stockroom or sales floor.
Ability to distinguish variations in flavors or odors and identify specific tastes or scents.
Ability to reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques and handle merchandise or equipment.
Ability to lift and/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 that may include 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.
Deliver savory, pastry, and baking classes using provided recipes and game plans to ensure consistency and quality.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Stay current on products, participate in available training, and independently seek additional learning resources.
Promote retail items used or featured in class and encourage customers to sign up for additional classes.
Meet class revenue and culinary program goals, including goals related to enrollment, product sales, customer engagement, and guest feedback.
Set up and break down classes, including organizing mise en place and preparing ingredients.
Clean and sanitize dishes, equipment, and workstations; restock and organize 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.
Handle liquor, wine, and beer when needed 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.
Model and follow Sur La Table policies and standard operating procedures.