Seasonal Chef Instructor (Sur La Table)

CSC Generation•Newport Beach, CA

13d•$17 - $19•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 standard by sharing culinary and pastry techniques, cooking and baking fundamentals, and personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, you inspire a love of cooking and baking while helping drive sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role includes delivering high-quality, educational classes using provided recipes and game plans; engaging customers and promoting relevant retail products; supporting class setup, cleanup, and kitchen readiness; and maintaining food safety, sanitation, inventory, and store standards. The position requires flexible availability for 12 to 16 hours per week, including nights, weekends, and holidays, with scheduled hours varying according to business needs.

Requirements

Must be at least 21 years of age 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; move around the store; and 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 perceive and differentiate flavors and odors.
Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
Ability to work in a variable kitchen environment, including around open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

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 encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes in line with provided recipes and game plans and the company’s standards for quality.
Explain technical cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Stay current on products, participate in available training, and seek additional learning resources.
Drive sales by upholding kitchen standards, encouraging second-class sign-ups, and promoting retail items used or featured in classes.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest return rates, and customer engagement.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning workstations.
Clean and sanitize dishes and equipment and assist with restocking and organizing 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 applicable in compliance with alcohol regulations, company policies, and age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws and accurately record time worked according to company policy.
Follow and model Sur La Table policies and standard operating procedures.