Seasonal Chef Instructor (Sur La Table)

CSC Generation•Los Angeles, CA

13d•$21 - $22•Onsite

About The Position

As a Seasonal Chef Instructor at Sur La Table, you are the in-store expert and advocate for culinary arts, specializing in savory cooking, pastry and baking, or both. You deliver the company’s #bestincenter service 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 customers’ love of cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The role includes delivering engaging classes, supporting class setup and kitchen operations, promoting featured products, and helping meet culinary program goals. Instructors must follow recipes and class plans, maintain food-safety and sanitation standards, and comply with store policies and applicable laws. 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 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, with a flexible schedule that may include 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, assist customers, and retrieve merchandise from the stockroom or sales floor.
Ability to perceive and differentiate flavors and odors.
Ability to reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques.
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 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.
Deliver savory, pastry, and baking classes that reflect company standards and follow provided recipes and class plans.
Explain cooking concepts and techniques clearly and encouragingly.
Stay current on products, participate in available training, and seek additional learning 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 returns, customer engagement, and product sales.
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.
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 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.