Seasonal Chef Instructor (Sur La Table)

CSC Generation•Columbus, OH

12d•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 knowledge, teaching techniques and fundamentals, and providing personalized instruction that supports company initiatives. The role inspires a love of cooking and baking while helping drive sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes. The position involves delivering educational, engaging classes; promoting customer loyalty and retail sales; supporting kitchen and store operations; and ensuring food safety, sanitation, and compliance with company policies and applicable regulations. The role requires availability for 12–16 hours per week on a flexible schedule that may include 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.
Availability to work 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays.
Ability to remain standing for up to four hours at a time and perform the listed physical tasks, including lifting or moving merchandise weighing up to 50 pounds.
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; 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 inspire 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 clearly, encouragingly, and accessibly.
Maintain product expertise through training and independent learning.
Promote retail products featured or used in class and encourage customers to sign up for additional classes.
Meet class revenue and culinary program goals, including enrollment, customer reviews, return rates, retail sales, and guest feedback.
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.
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.
Follow wage and hour laws, accurately record time worked, and adhere to company policies and standard operating procedures.
Maintain regular and predictable attendance and adjust class assignments based on demand.