Pastry Chef Jobs

About The Position

Requirements

• Must be at least 21 years old at the time of employment.
• 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.
• Available to work 12–16 hours per week at a minimum, with a flexible schedule that includes nights, weekends, and holidays.
• Ability to communicate verbally and work cooperatively with associates and customers.
• Ability to stand for up to 4 hours at a time.
• Ability to move around the store, including directing class participants and retrieving merchandise from the stockroom or sales floor.
• Ability to perceive and differentiate flavors and odors.
• Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch.
• Ability to use hands to chop, whisk, slice, stir, juice, and demonstrate other cooking techniques.
• 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 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; 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 pastry and baking classes, follow provided recipes and class plans, and communicate technical concepts and advanced skills in an encouraging and approachable manner.
• Maintain expertise by staying current on products, participating in available training, and seeking additional resources.
• Drive sales by maintaining kitchen standards, encouraging second-class sign-ups, and promoting retail products used or featured in class.
• Meet class revenue and culinary program goals through enrollment, positive reviews, guest returns, customer engagement, and 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, sanitation regulations, and applicable alcohol regulations and company policies, including age restrictions when handling alcohol.
• Handle tools, ingredients, and kitchen equipment safely and efficiently.
• Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
• Maintain store safety and cleanliness and promptly address maintenance needs.
• Follow applicable wage-and-hour laws and accurately record time worked according to company policy.
• Follow and model Sur La Table policies and standard operating procedures.
• Attend work regularly and predictably, with flexibility to adjust class assignments based on demand.