Seasonal Chef Instructor (Sur La Table)
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 #bestincenter service standard by sharing specialized culinary knowledge and providing personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, you inspire a love of cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role includes delivering educational customer experiences, meeting class revenue and culinary program goals, supporting kitchen and store operations, and maintaining compliance with food safety, sanitation, safety, and company policies. This seasonal role requires availability of 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; 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.
- Available to work 12–16 hours per week on a flexible schedule, including nights, weekends, and holidays.
- Regular and predictable attendance, with flexibility to adjust class assignments based on demand.
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 by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
- Deliver savory, pastry, and baking classes using provided recipes and game plans, maintaining consistency and quality.
- Communicate cooking concepts and techniques in a clear, encouraging, and approachable manner.
- Maintain product expertise by engaging in training and seeking additional resources.
- Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products used or featured in classes.
- Meet class revenue and culinary program goals through strong enrollment, positive reviews, guest returns, and customer engagement.
- Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
- Clean and sanitize dishes and equipment, and 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, and beer when required in compliance with applicable regulations and company policies, including age restrictions.
- Maintain store safety and cleanliness and promptly address maintenance needs.
- Adhere to wage and hour laws and accurately record time worked according to company policy.
- Model and follow Sur La Table policies and standard operating procedures.
Benefits
- 401K after 90 days; must be 21 years of age.
- Employee Discount
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What This Job Offers
Job Type
Part-time
Career Level
Entry Level
Education Level
No Education Listed
