Seasonal Chef Instructor (Sur La Table)

CSC Generation•Skokie, IL

13d•$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-wide #bestincenter service standard by sharing specialized culinary and pastry knowledge, 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 culinary instruction. You represent Sur La Table’s brand and culture by creating memorable, educational experiences and delivering savory, pastry, and baking classes that follow provided recipes and game plans. You support sales and business goals through customer engagement, retail product promotion, class enrollment and revenue performance, and positive guest feedback. You also assist with class preparation and cleanup, kitchen organization and restocking, and store readiness. The role requires compliance with food safety standards, local health codes, sanitation rules, company policies, and applicable wage and hour laws. It involves maintaining inventory and supplies, handling kitchen tools and equipment safely, and, where applicable, handling alcoholic beverages in accordance with relevant regulations and company policies. The position requires 12–16 hours of availability per week at minimum, with a flexible schedule that may include nights, weekends, and holidays; scheduled hours may vary based on business needs. The work takes place in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and food allergens.

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.
Available to work at least 12–16 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 around the store while teaching, assisting customers, or retrieving merchandise.
Ability to perceive and distinguish flavors and odors.
Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch, and to use hands to perform food preparation and cooking demonstrations.
Ability to lift and/or move merchandise weighing up to 50 pounds and to ascend and descend ladders.
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.

Nice To Haves

A degree in culinary arts; 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 by creating memorable educational experiences that inspire repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans, maintaining consistency and quality.
Explain technical cooking concepts, savory techniques, and pastry skills clearly and encouragingly.
Maintain product and culinary expertise by engaging in training and seeking additional resources.
Encourage second-class sign-ups and promote retail products used or featured in classes.
Meet class revenue and culinary program goals through enrollment, customer engagement, guest return rates, retail sales, and positive reviews.
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.
Comply with food safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment safely.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Where applicable, handle liquor, wine, and beer in compliance with state and location regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow applicable wage and hour laws and accurately record time worked according to company policy.
Follow Sur La Table policies and standard operating procedures.
Maintain regular and predictable attendance and adjust class assignments based on demand.