Seasonal Chef Instructor (Sur La Table)

CSC Generation•Naperville, IL

4d•$18 - $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 by sharing culinary and pastry expertise, teaching cooking and baking fundamentals, and providing personalized instruction that supports company initiatives. The role inspires customers to cook and bake while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging instruction. You represent the Sur La Table brand by creating memorable educational experiences and delivering classes according to provided recipes and game plans. You help meet culinary program and revenue goals through customer engagement, retail product promotion, class enrollment, positive reviews, and repeat visits. You also support kitchen and store operations, maintain food safety and sanitation standards, manage supplies and inventory, and follow company policies and applicable laws. This seasonal 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.
Availability for 12 to 16 hours per week, with flexibility to work nights, weekends, and holidays.
Ability to remain standing for up to four hours at a time.
Ability to move around the store, direct class participants, sell to customers, and retrieve merchandise from the stockroom or sales floor.
Ability to perceive and differentiate flavors and odors, including identifying tastes or scents.
Ability to 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.
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 that may include 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; candidates with extensive culinary experience and demonstrated technical proficiency may be considered instead.

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 to maintain consistency and quality.
Explain cooking concepts and techniques in a clear, encouraging, and approachable manner.
Maintain product and culinary expertise by participating in training and seeking additional resources.
Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail items used or featured in class.
Meet class revenue and culinary program goals through enrollment, positive reviews, guest return rates, customer engagement, and retail sales.
Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning 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 efficiently.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer when required, in compliance 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.