Seasonal Chef Instructor (Sur La Table)

CSC Generation•Alexandria, VA

13d•$18 - $19•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are an 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 knowledge, teaching cooking and baking fundamentals, and providing personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, you inspire a love of cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role includes delivering educational in-store culinary experiences, following provided recipes and class plans, and promoting customer engagement, repeat visits, and retail sales. You also support kitchen and store operations through class preparation and cleanup, maintaining supplies and inventory, and following food safety, sanitation, alcohol-handling, safety, and company procedures. The position 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.

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.
Available to work 12 to 16 hours per week, with flexibility for nights, weekends, and holidays.
Ability to communicate verbally and work cooperatively with associates and customers.
Ability to stand for up to four hours at a time and move about the store while teaching, selling, and retrieving merchandise.
Ability to perceive and differentiate flavors and odors.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to demonstrate techniques or retrieve and replenish merchandise and equipment.
Ability to use hands for cooking techniques such as chopping, whisking, slicing, stirring, and juicing.
Ability to lift and/or move merchandise weighing up to 50 pounds.
Ability to ascend and descend ladders to retrieve or move merchandise.
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.
Regular and predictable attendance, with flexibility to adjust class assignments based on demand.

Nice To Haves

A degree in culinary arts is preferred; candidates with extensive culinary experience and demonstrated technical proficiency may be considered in place 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 clearly, encouragingly, and accessibly.
Stay current on products, participate in available training, and seek out additional learning resources.
Encourage second-class sign-ups and promote retail products featured or used in class.
Meet class revenue and culinary program goals, including targets measured by enrollment, reviews, customer return rates, second-class sign-ups, 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 promptly.
Restock, organize, and maintain kitchen supplies and tools.
Follow food safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment safely and properly.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, or beer when needed in accordance with applicable 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 according to company policy.
Follow Sur La Table policies and standard operating procedures.