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 providing exceptional customer experiences.
• Proficiency in Microsoft Office Suite.
• Ability to communicate verbally and work cooperatively with associates and customers.
• Ability to stand for up to four hours at a time and perform the stated reaching, bending, kneeling, crouching, and hand-use tasks involved in teaching and handling merchandise and cooking equipment.
• Ability to lift or move merchandise weighing up to 50 pounds and ascend or descend ladders.
• Ability to operate a computer, POS system, keyboard, merchandise scanners, and mouse.
• Availability to work 12 to 16 hours per week on a flexible schedule, including nights, weekends, and holidays; scheduled hours may differ based on business needs.
• Ability to work in a variable kitchen environment that may include open flames, hot surfaces, temperature variations, and physical or airborne food allergens.
• Ability to perceive and distinguish flavors and odors.

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 through memorable, educational experiences that encourage customer loyalty.
• Teach savory, pastry, and baking classes using provided recipes and class plans to ensure consistent quality.
• Explain cooking concepts and techniques clearly, encouragingly, and accessibly.
• Stay current on products, participate in available training, and independently seek additional learning resources.
• Encourage second-class sign-ups and promote retail products featured or used in class.
• Meet class revenue and culinary program goals through enrollment, customer engagement, guest reviews, and return visits.
• Set up and break down classes, including organizing mise en place, preparing ingredients, and cleaning workstations.
• Clean and sanitize dishes and equipment and restock, organize, and maintain kitchen supplies and tools.
• Follow food safety standards, local health codes, and sanitation regulations.
• Handle ingredients, tools, 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, accurately record time worked, and comply with company policies and standard operating procedures.
• Maintain regular, predictable attendance and adjust class assignments based on demand.

Benefits

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