Seasonal Chef Instructor (Sur La Table)

CSC Generation•Westlake, OH

11d•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 provide excellent customer service by sharing culinary knowledge, teaching techniques and fundamentals, and offering 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 deliver savory, pastry, and baking classes using provided recipes and lesson plans, communicate technical concepts in an approachable way, and maintain product and culinary knowledge. You also support sales and class enrollment goals, kitchen and store operations, food safety and sanitation, inventory control, and compliance with company policies and applicable regulations. This seasonal position requires availability for 12–16 hours per week, with a flexible schedule that may include 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 for 12–16 hours per week, with flexibility to work nights, weekends, and holidays.
Ability to remain standing for up to four hours at a time; move around the store; retrieve merchandise; and bend, kneel, crouch, reach, push, and pull.
Ability to use hands for food preparation and cooking demonstrations, including chopping, whisking, slicing, stirring, and juicing.
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 that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to perceive and differentiate flavors and odors or identify specific tastes and scents.

Nice To Haves

A degree in culinary arts is preferred; 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 customer experiences.
Deliver savory, pastry, and baking classes using provided recipes and lesson plans while maintaining consistency and quality.
Explain cooking concepts and techniques clearly and encouragingly.
Stay current on products and participate in available training and independent learning.
Promote class enrollment, retail products used in class, customer engagement, and repeat visits to meet class revenue and culinary program goals.
Support performance 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 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 and efficiently.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, or beer when applicable in compliance with regulations, company policies, and age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws and accurately record time worked.
Adhere to Sur La Table policies and standard operating procedures.
Attend work regularly and predictably and adjust class assignments based on demand.