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Jobs · Management · Wisconsin

Chef Instructor, Pastry (Sur La Table)

CSC Generation · Madison, WI · 1 mo ago
On-siteManagementPart-time
We need to output HTML fragment with sections: About the role? The posting includes "Position Overview". Use

for section headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We need to include only sections with real content. We have content: Position Overview (we can map to About the role). Key Responsibilities (Responsibilities). Physical Requirements (maybe part of Requirements or Qualifications). Qualifications & Experience (Qualifications). There's also maybe Skills? Not explicit. Benefits, Pay, Schedule: schedule mentioned: "Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays." That's schedule info. Also maybe benefits not mentioned. Pay not mentioned. So we should not create Benefits or Pay sections unless present. So we can include Schedule section. We need to preserve all substantive info, remove boilerplate (EEO, AI, accommodation statements, etc). Also remove duplicated lines. We need to output only HTML fragment, no /, no markdown fences. Structure: maybe not required but we can just output headings and content. We'll produce:

About the role

... position overview ...

Responsibilities

  • ... each bullet ...
We need to break responsibilities into list items. The responsibilities section includes multiple sub-sections: Customer Experience & Brand Representation, Sales & Business Performance, Team Engagement & Store Support, Operations & Compliance. We can combine them into list items. We need to preserve all details. Let's extract responsibilities text: Customer Experience & Brand Representation - Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. - Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality. - Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner. - Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance - Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. - Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. - Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. - Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support - Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. - Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. - Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance - Ensure compliance with food safety standards, local health codes, and sanitation regulations. - Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment. - Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. - May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. - Ensure store safety and cleanliness, addressing any maintenance needs promptly. - Adhere to applicable wage and hour laws. - Accurately records time worked according to SLT Policy. - Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). We'll turn each bullet into
  • . Now Qualifications & Experience: - Must be 21 years of age or older at the time of employment. - A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education. - 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. We'll put under

    Qualifications

    (or Requirements? The spec says we can use Qualifications heading). We'll use Qualifications. Physical Requirements could be part of Qualifications or maybe a separate Requirements section. The spec includes Requirements heading. We could put physical requirements under Requirements. Let's do:

    Requirements

    • ... physical requirements ...
    Physical requirements list: - Ability to communicate verbally and work cooperatively with associates and customers. - Ability to remain standing for up to 4 hours at a time. - Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. - The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. - Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. - Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. - Ability to lift and/or move merchandise weighing up to 50 lbs. - Ability to ascend/descend ladders to retrieve and/or move merchandise. - Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. - Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. - While this is the minimum availability, scheduled hours may differ based on business needs. - Regular and predictable attendance with the flexibility to adjust class assignments based on demand. - Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. We also have schedule info: "Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays." That's schedule. We could also create a Schedule section with that info, but we already included in Requirements. However spec says we should prefer few substantive sections over many thin ones. Could combine schedule into Requirements or create separate Schedule section. Since schedule is mentioned, we could create Schedule section with that sentence. But we also have schedule info in physical requirements; we could move it to Schedule section to avoid duplication. Let's create Schedule section with that sentence. Then Requirements section will have physical requirements excluding schedule line. Thus:

    Schedule

    Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs. Regular and predictable attendance with the flexibility to adjust class assignments based on demand.

    Now Requirements section will have the rest of physical abilities. Let's list them: - Ability to communicate verbally and work cooperatively with associates and customers. - Ability to remain standing for up to 4 hours at a time. - Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. - The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. - Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. - Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. - Ability to lift and/or move merchandise weighing up to 50 lbs. - Ability to ascend/descend ladders to retrieve and/or move merchandise. - Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. - Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Now we need to ensure we didn't include any boilerplate: EEO, AI, accommodation, Washington state, Massachusetts lie detector, etc. Remove those. Also remove duplicated lines: there were duplicated AI statements; we removed. Now produce HTML. We'll wrap sections maybe in but not required. Just output headings and content. Let's craft:

    About the role

    As a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction.

    Responsibilities

    • Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
    • Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.
    • Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.
    • Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.
    • Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.
    • Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.
    • Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales.
    • Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.
    • Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.
    • Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.
    • Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.
    • Ensure compliance with food safety standards, local health codes, and sanitation regulations.
    • Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.
    • Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.
    • May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.
    • Ensure store safety and cleanliness, addressing any maintenance needs promptly.
    • Adhere to applicable wage and hour laws.
    • Accurately records time worked according to SLT Policy.
    • Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs).

    Requirements

    • Ability to communicate verbally and work cooperatively with associates and customers.
    • Ability to remain standing for up to 4 hours at a time.
    • Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.
    • The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.
    • Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.
    • Ability

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