Instructor Jobs

About The Position

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 12–16 hours per week, with a flexible schedule that includes nights, weekends, and holidays.
• Able to remain standing for up to four hours at a time; move around the store; and reach, push, pull, bend, stoop, kneel, crouch, and use hands to demonstrate cooking techniques and handle merchandise or equipment.
• Able to lift and/or move merchandise weighing up to 50 pounds and ascend or descend ladders.
• Able to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
• Able 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 is preferred; 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 encourage repeat visits and customer loyalty.
• Teach savory, pastry, and baking classes using provided recipes and class plans, delivering clear, encouraging instruction in cooking concepts and techniques.
• Maintain culinary and product expertise by participating in available training and independently seeking additional resources.
• Promote second-class sign-ups and retail products featured or used in class, and work toward class revenue, enrollment, review, and guest-return goals.
• 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 equipment safely.
• Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
• Handle liquor, wine, and beer when applicable in compliance with regulations and company policies, including age restrictions.
• Maintain store safety and cleanliness and promptly address maintenance needs.
• Follow wage and hour laws, accurately record time worked, and adhere to Sur La Table policies and standard operating procedures.
• Maintain regular and predictable attendance and adjust class assignments based on demand.

Benefits

• 401K after 90 days; must be 21 years of age.
• Employee discount.