Seasonal Chef Instructor (Sur La Table)

CSC Generation•Lake Grove, NY

13d•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are the in-store culinary 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 knowledge, teaching cooking and baking fundamentals, and providing personalized instruction in support of company initiatives. Through hands-on classes and engaging instruction, you inspire customers to cook and bake while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role includes delivering educational customer experiences, meeting culinary program and class revenue goals, supporting store and kitchen operations, and following food safety, sanitation, alcohol-handling, wage-and-hour, and company policies. This seasonal position requires availability for 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary with 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 including nights, weekends, and holidays.
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, crouch, and demonstrate cooking techniques.
Ability to perceive and differentiate flavors and odors.
Ability to lift and/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, including exposure to 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 using provided recipes and game plans, maintaining consistent quality and service standards.
Explain cooking concepts and techniques in a clear, encouraging, and approachable way.
Maintain culinary and product knowledge through training and independent learning.
Promote retail products used or featured in class, encourage customers to sign up for additional classes, and uphold kitchen standards.
Meet class revenue and culinary program goals, including goals related to enrollment, customer engagement, retail sales, second-class sign-ups, guest feedback, reviews, and return rates.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment promptly; 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, following applicable laws, company policies, and age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow applicable wage-and-hour laws and accurately record time worked.
Follow Sur La Table policies and standard operating procedures.
Attend work regularly and predictably, and adjust class assignments based on demand.