Seasonal Chef Instructor, Pastry (Sur La Table)

About the role

Sur La Table, with over 58 stores and the largest avocational cooking program in the US, offers an unparalleled selection of exclusive and premium-quality goods for the kitchen and table, along with culinary expertise and inspiration. This position is dedicated to inspiring a love for baking and driving sales 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 reflect 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.
• 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.
• Aid in 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.
• Operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.

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.

Pay

$19.32 - $20.55 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.