Chef Instructor, Savory (Sur La Table)
CSC Generation · Madison, WI · 1 mo ago
On-siteManagementPart-time
We need to output HTML fragment with sections using for headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections that have real specific content. No job title heading. No Job ID etc. Remove boilerplate etc.
We need to parse the posting.
Content:
Intro paragraph: "With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food."
That's about the company/role overview. Could be "About the role" or maybe "About the role" as heading.
Then "Position Overview As a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction."
That's also about role.
Then "Key Responsibilities" with subheadings: Customer Experience & Brand Representation, Sales & Business Performance, Team Engagement & Store Support, Operations & Compliance.
Under each bullet list.
Then "Physical Requirements" list.
Then "Qualifications & Experience" list.
Then some generic statements about job description not exhaustive etc. Those are boilerplate; we should remove.
Also EEO etc. Remove.
Also mention about AI etc. Remove.
Also Washington state etc. Remove.
Thus we need sections: About the role (maybe combine intro + position overview). Responsibilities (maybe combine all responsibility subpoints). Qualifications (maybe combine Qualifications & Experience). Skills? There's no explicit skills section; but we could include under Qualifications? The instruction says use sections only when posting has real specific content. There's no separate Skills section; we could omit.
Benefits, Pay, Schedule: The posting mentions 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." That's schedule info. So we can include a Schedule section.
Pay: Not mentioned. Benefits: Not mentioned. So we omit those.
Physical Requirements could be under Requirements? There's a Requirements heading maybe for qualifications? The instruction says use headings like Requirements, Qualifications, Skills. We have Qualifications & Experience; we can treat that as Qualifications. Physical Requirements could be under Requirements (maybe as a subsection). But we need to decide: The posting includes Physical Requirements list. That could go under a Requirements section. Also there is "Must be 21 years of age or older" etc. That's qualifications.
Thus we can have sections:
- About the role (intro + position overview)
- Responsibilities (Customer Experience..., Sales..., Team Engagement..., Operations...)
- Requirements (Physical Requirements)
- Qualifications (Qualifications & Experience)
- Schedule (availability)
We should not repeat job title.
We need to use
for headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections that have real specific content. No job title heading. No Job ID etc. Remove boilerplate etc.
We need to parse the posting.
Content:
Intro paragraph: "With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food."
That's about the company/role overview. Could be "About the role" or maybe "About the role" as heading.
Then "Position Overview As a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction."
That's also about role.
Then "Key Responsibilities" with subheadings: Customer Experience & Brand Representation, Sales & Business Performance, Team Engagement & Store Support, Operations & Compliance.
Under each bullet list.
Then "Physical Requirements" list.
Then "Qualifications & Experience" list.
Then some generic statements about job description not exhaustive etc. Those are boilerplate; we should remove.
Also EEO etc. Remove.
Also mention about AI etc. Remove.
Also Washington state etc. Remove.
Thus we need sections: About the role (maybe combine intro + position overview). Responsibilities (maybe combine all responsibility subpoints). Qualifications (maybe combine Qualifications & Experience). Skills? There's no explicit skills section; but we could include under Qualifications? The instruction says use sections only when posting has real specific content. There's no separate Skills section; we could omit.
Benefits, Pay, Schedule: The posting mentions 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." That's schedule info. So we can include a Schedule section.
Pay: Not mentioned. Benefits: Not mentioned. So we omit those.
Physical Requirements could be under Requirements? There's a Requirements heading maybe for qualifications? The instruction says use headings like Requirements, Qualifications, Skills. We have Qualifications & Experience; we can treat that as Qualifications. Physical Requirements could be under Requirements (maybe as a subsection). But we need to decide: The posting includes Physical Requirements list. That could go under a Requirements section. Also there is "Must be 21 years of age or older" etc. That's qualifications.
Thus we can have sections:
- About the role (intro + position overview)
- Responsibilities (Customer Experience..., Sales..., Team Engagement..., Operations...)
- Requirements (Physical Requirements)
- Qualifications (Qualifications & Experience)
- Schedule (availability)
We should not repeat job title.
We need to use for each section heading. Use - for any list of duties/requirements/benefits. Use
for prose.
We need to preserve all substantive information; do not invent or summarize away detail.
We need to remove boilerplate.
Let's extract specifics.
About the role prose:
Combine:
"With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food.
As a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction."
We'll put that in
.
Responsibilities: We have subheadings but we can flatten into a list? The instruction: Use
- for any list of duties/requirements/benefits. So we can create a
with items each being a responsibility. Could also keep subheadings as then list. But we need to preserve content. Probably best to keep subheadings as
then list under each. But that would be multiple
and
. That's okay.
Let's extract each responsibility bullet.
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 exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.
- Communicate technical cooking concepts and savory techniques 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).
Physical Requirements (under 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 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.
Wait the schedule bullet is part of Physical Requirements? Actually the schedule appears after physical requirements list: "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." That's schedule info, not physical ability. So we should separate schedule.
Thus Physical Requirements list ends before that sentence. Let's separate.
Physical Requirements list (up to ability to operate computer...). Then schedule info separate.
Thus:
Physical 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 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.
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.
- 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.
Actually the last bullet about variable kitchen environment is also a physical requirement? It's about ability to work in variable kitchen environment. Could be part of Physical Requirements. We'll keep it there.
Thus Physical Requirements includes that last bullet.
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 should not include the generic statements about job description not exhaustive etc.
Now we need to output HTML fragment.
Structure:
About the role
... (combined intro)
Responsibilities
Customer Experience & Brand Representation
- ...
...
Sales & Business Performance
...
Team Engagement & Store Support
...
Operations & Compliance
...
Requirements
...
- for any list of duties/requirements/benefits. Use
for prose. We need to preserve all substantive information; do not invent or summarize away detail. We need to remove boilerplate. Let's extract specifics. About the role prose: Combine: "With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. As a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction." We'll put that in
. Responsibilities: We have subheadings but we can flatten into a list? The instruction: Use
- for any list of duties/requirements/benefits. So we can create a
- with items each being a responsibility. Could also keep subheadings as
- ... ...
then list. But we need to preserve content. Probably best to keep subheadings as
then list under each. But that would be multiple
and
- . That's okay.
Let's extract each responsibility bullet.
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 exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.
- Communicate technical cooking concepts and savory techniques 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).
Physical Requirements (under 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 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.
Wait the schedule bullet is part of Physical Requirements? Actually the schedule appears after physical requirements list: "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." That's schedule info, not physical ability. So we should separate schedule.
Thus Physical Requirements list ends before that sentence. Let's separate.
Physical Requirements list (up to ability to operate computer...). Then schedule info separate.
Thus:
Physical 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 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.
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.
- 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.
Actually the last bullet about variable kitchen environment is also a physical requirement? It's about ability to work in variable kitchen environment. Could be part of Physical Requirements. We'll keep it there.
Thus Physical Requirements includes that last bullet.
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 should not include the generic statements about job description not exhaustive etc.
Now we need to output HTML fragment.
Structure:
About the role
... (combined intro)
Responsibilities
Customer Experience & Brand Representation
Sales & Business Performance
- ...
Team Engagement & Store Support
- ...
Operations & Compliance
- ...
Requirements
- ...
- for any list of duties/requirements/benefits. So we can create a