Seasonal Chef Instructor (Sur La Table)

CSC Generation•Murray, UT

12d•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 high-quality, hands-on classes and personalized instruction, sharing culinary techniques and cooking and baking fundamentals while supporting company initiatives. The role inspires customers to cook and bake and helps drive sales of cookware, cutlery, bakeware, mixers, and kitchen tools through engaging instruction. The position also supports class preparation and cleanup, kitchen and store readiness, food safety and compliance, inventory control, and consistent adherence to company policies. This role requires availability for 12 to 16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary 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.
Availability to work 12 to 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.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to remain standing for up to four hours at a time and move throughout the store while directing class participants, assisting customers, and retrieving merchandise.
Ability to distinguish variations in flavors and odors and identify tastes or scents.
Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques.
Ability to lift and move merchandise weighing up to 50 pounds and use ladders to retrieve or move merchandise.
Ability to operate a computer, POS system, keyboard, merchandise scanners, 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.

Nice To Haves

A degree in culinary arts is preferred; 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 through memorable educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans to maintain consistency and quality.
Explain technical cooking concepts, savory techniques, and pastry skills clearly and accessibly.
Stay current on products, participate in available training, and seek additional learning resources.
Promote retail products used or featured in classes and encourage customers to sign up for additional classes.
Meet class revenue and culinary program goals, including enrollment, customer reviews, guest return rates, and retail sales.
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, and beer when applicable, following alcohol regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Comply with wage and hour laws and accurately record time worked.
Follow Sur La Table policies and standard operating procedures.