Chef Instructor, Savory (Sur La Table)

. We need to preserve all substantive information, not invent or summarize away detail. Remove boilerplate: cookie/navigation/legal/EEO etc. So we need to strip out the equal opportunity statements, AI tools statements, Washington state applicants, Massachusetts lie-detector, accommodation, etc. Also remove "This job description represents a summary..." etc. Also remove "Sur La Table has the exclusive right..." etc. Also remove repeated AI tools statements. Also remove "If you would like more information..." etc. Also remove "We may use artificial intelligence..." duplicates. We need to keep the core content: company intro paragraph? The first paragraph about Sur La Table: "With over 58 stores..." That's substantive about company; could be part of About the role? Might be considered background. We could include as a

under About the role or maybe as introductory paragraph before sections. The instruction: "Use

for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule)." So we can have an About the role section containing the company overview and position overview. Then Responsibilities section with bullet list from Key Responsibilities. Then Requirements/Qualifications section maybe combine? But we have Qualifications & Experience and Physical Requirements. Could combine into Requirements (or Qualifications). Since we have both Qualifications & Experience and Physical Requirements, we could have a Qualifications section that includes both. Or we could have Requirements (physical) and Qualifications (education/experience). The instruction says prefer a few substantive sections over many thin ones. So maybe combine into one Qualifications section that includes education, experience, certifications, physical requirements. But we need to use

• for any list of duties/requirements/benefits. So we can list qualifications as bullet list. Pay section: include the pay range as

  maybe. Schedule section: include schedule info as

  . We must not include headings with filler text. So we will output:

  About the role

  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.

  Responsibilities

  • 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.
  • 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).

  Qualifications

  • 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.
  • 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.

  Pay

  $20.37 - $21.67 an hour

  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.

  We must ensure no boilerplate. Check we didn't include any EEO statements etc. We removed them. Also removed the "This job description represents a summary..." etc. Also removed repeated AI tools statements. Also removed "Sur La Table has the exclusive right..." etc. Also removed "If you would like more information..." etc. Also removed "We may use artificial intelligence..." duplicates. Also removed "Washington state applicants only..." etc. Also removed Massachusetts lie-detector etc. Also removed accommodation statement. Also removed "The CSC family of brands provides equal employment opportunities..." etc. Also removed "We may use artificial intelligence (AI) tools to support parts of the hiring process..." duplicates. We kept the core content. Ensure we didn't miss any substantive info like "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." That's a physical requirement; we missed it. Need to include that in Qualifications (or Requirements). Add bullet: "Ability to work in a variable kitchen environment including but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne." Also we missed "Ability 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." Already included. Also we missed "Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment." Already included. Also we missed "Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques." Already included. Also we missed "Ability to lift and/or move merchandise weighing up to 50 lbs." Already included. Also we missed "Ability to ascend/descend ladders to retrieve and/or move merchandise." Already included. Also we missed "Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work." Already included. Also we missed "Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays." Already in schedule. Also we missed "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." Already in schedule. Also we missed "Ability to communicate verbally and work cooperatively with associates and customers." Already included. Also we missed "Ability to remain standing for up to 4 hours at a time." Already included. Also we missed "Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor." Already included. Also we missed "Ability 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." Already included. Also we missed "Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment." Already included. Also we missed "Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques." Already included. Also we missed "Ability to lift and/or move merchandise weighing up to 50 lbs." Already included. Also we missed "Ability to ascend/descend ladders to retrieve and/or move merchandise." Already included. Also we missed "Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work." Already included. Also we missed "Ability to work in a variable kitchen environment