Seasonal Chef Instructor (Sur La Table)

CSC Generation•Glendale, CA

13d•$21 - $22•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 by sharing culinary and pastry knowledge, teaching cooking and baking fundamentals, and providing 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. Chef Instructors create memorable educational experiences, lead classes using provided recipes and game plans, communicate techniques in an approachable way, and maintain product and culinary knowledge. They contribute to class revenue and program goals through enrollment, customer engagement, retail sales, repeat class sign-ups, and positive guest feedback. The position also supports kitchen preparation, cleanup, inventory, store readiness, and compliance with food safety, sanitation, alcohol-handling, wage-and-hour, and company policies. This is a seasonal position with availability of 12 to 16 hours per week and a flexible schedule that includes nights, weekends, and holidays. Scheduled hours may differ 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.
Available to work 12 to 16 hours per week on a flexible schedule, including nights, weekends, and holidays.
Ability to remain standing for up to four hours at a time.
Ability to move around the store, reach, push, pull, bend, stoop, kneel, crouch, and use hands to 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, keyboard, merchandise scanner, 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.
Deliver savory, pastry, and baking classes using provided recipes and game plans, maintaining consistency and quality.
Communicate cooking concepts and techniques clearly, encouragingly, and accessibly.
Stay current on products, participate in available training, and independently seek additional learning resources.
Encourage second-class sign-ups and promote retail items featured or used in class.
Meet class revenue and culinary program goals through enrollment, customer engagement, sales, positive reviews, and guest returns.
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 required in accordance 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.
Model and follow Sur La Table policies and standard operating procedures.