Seasonal Chef Instructor (Sur La Table)

CSC Generation•Centennial, CO

13d•$18 - $19•Onsite

About The Position

The Seasonal Chef Instructor is an in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. The instructor delivers Sur La Table’s service standards by sharing culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction. Through hands-on classes, the role inspires customers and supports sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The position delivers engaging, consistent classes using provided recipes and game plans; supports customer loyalty and retail sales; and helps meet culinary program goals measured by class sign-ups, product sales, and guest feedback. It also supports kitchen and store operations, including class preparation and cleanup, sanitation, inventory, food safety, and compliance with company policies and applicable regulations. The role requires availability for 12 to 16 hours per week, with a flexible schedule that may include nights, weekends, and holidays. Scheduled hours may vary based on business needs. The work takes place in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and food allergens.

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 to 16 hours per week, including nights, weekends, and holidays, with flexibility to adjust to business needs.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to remain standing for up to four hours at a time; move around the store; and grab, reach, push, pull, bend, stoop, kneel, and crouch.
Ability to use hands to chop, whisk, slice, stir, juice, and demonstrate other cooking techniques.
Ability to lift and/or move merchandise weighing up to 50 pounds and ascend and descend ladders.
Ability to perceive differences in flavors and odors and identify specific tastes or scents.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work in a variable kitchen environment, including exposure to 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 to ensure consistency and quality.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Maintain product and culinary expertise through training and independent learning.
Drive sales by promoting retail products featured or used in class and encouraging customers to sign up for additional classes.
Meet class revenue and culinary program goals, including targets related to enrollment, reviews, guest returns, product sales, and customer feedback.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning workstations.
Clean and sanitize dishes and equipment, and restock, organize, and maintain kitchen supplies and tools.
Follow food safety standards, local health codes, sanitation regulations, and company policies and procedures.
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 as applicable and in compliance with relevant 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.
Adjust class assignments based on demand and maintain regular, predictable attendance.