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.
• One to two years of kitchen operations experience.
• Valid Food Manager Certification.
• Excellent communication, problem-solving, and decision-making abilities.
• Passion for community engagement and exceptional customer experiences.
• Proficiency in Microsoft Office Suite.
• Available to work 12 to 16 hours per week on a flexible schedule, including nights, weekends, and holidays; scheduled hours may vary with business needs.
• Regular and predictable attendance, with flexibility to adjust class assignments based on demand.
• Ability to remain standing for up to four hours at a time; move around the store; perform reaching, grasping, chopping, and other demonstration movements; lift or move merchandise up to 50 pounds; and use ladders.
• Ability to operate a computer, POS system, keyboard, merchandise scanner, and mouse.
• Ability to work around 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 create memorable educational experiences that encourage customer loyalty.
• Teach savory, pastry, and baking classes using provided recipes and class plans, communicating techniques clearly and approachably.
• Maintain culinary and product knowledge through training and independent learning.
• Encourage second-class sign-ups and promote retail products used or featured in classes.
• Meet culinary program and class revenue goals, measured in part by enrollment, product sales, reviews, and guest return rates.
• Set up and break down classes, including organizing mise en place and preparing ingredients.
• Clean and sanitize dishes, equipment, and workstations; restock and organize 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, or beer when required, following applicable regulations and company policies, including age restrictions.
• Maintain store safety and cleanliness and promptly address maintenance needs.
• Follow wage and hour laws, accurately record hours worked, and comply with company policies and standard operating procedures.

Benefits

• 401(k) after 90 days, for associates who are at least 21 years old.
• Employee discount.