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.
• Availability for 12 to 16 hours per week, including nights, weekends, and holidays, with flexibility to adjust to business needs.
• Ability to communicate verbally and work cooperatively with associates and customers.
• Ability to stand for up to four hours at a time and move about the store while teaching, assisting customers, and retrieving merchandise.
• Ability to perceive and distinguish flavors and odors.
• Ability to grab, reach, push, pull, bend, stoop, kneel, crouch, and use hands to perform cooking techniques or handle merchandise and equipment.
• Ability to lift and move merchandise weighing up to 50 pounds and 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 is preferred; candidates with extensive culinary experience and demonstrated technical proficiency may be considered in lieu of formal education.

Responsibilities

• Represent the Sur La Table brand and culture by creating memorable educational experiences that inspire repeat visits and customer loyalty.
• Deliver savory, pastry, and baking classes using provided recipes and game plans to ensure consistency and quality.
• Explain cooking concepts, savory techniques, and pastry skills clearly, encouragingly, and accessibly.
• Stay current on products, participate in available training, and independently seek additional learning resources.
• Promote class enrollment and retail products featured or used in classes, and work toward class revenue and culinary program goals.
• Drive customer engagement and sales, with performance measured by second-class sign-ups, culinary product sales, and guest feedback, including Google reviews.
• Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
• Clean and sanitize dishes and equipment, and 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 applicable in compliance with regulations, company policies, and 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.
• Model and follow Sur La Table policies and standard operating procedures.
• Maintain regular, predictable attendance and adjust class assignments based on demand.

Benefits

• 401(k) after 90 days; associates must be at least 21 years old.
• Employee discount.