Seasonal Chef Instructor, Pastry (Sur La Table)
CSC Generation · King of Prussia, PA · 3 wk ago
On-siteManagementPart-time
We need to output HTML fragment with headings for sections: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections that have real specific content. The posting includes: Position Overview (we can treat as About the role). Key Responsibilities (Responsibilities). Physical Requirements (maybe under Requirements or Qualifications? Could be Requirements). Qualifications & Experience (Qualifications & Experience). There's no explicit Benefits, Pay, Schedule sections. However there is schedule info: "Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays." That's schedule info. So we can include a Schedule section. No explicit Pay or Benefits. So we omit those.
We need to preserve all substantive info, not invent. Use
for sections: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections that have real specific content. The posting includes: Position Overview (we can treat as About the role). Key Responsibilities (Responsibilities). Physical Requirements (maybe under Requirements or Qualifications? Could be Requirements). Qualifications & Experience (Qualifications & Experience). There's no explicit Benefits, Pay, Schedule sections. However there is schedule info: "Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays." That's schedule info. So we can include a Schedule section. No explicit Pay or Benefits. So we omit those.
We need to preserve all substantive info, not invent. Use - for any list of duties/requirements/benefits. Use
for prose.
We need to avoid repeating job title as heading. No Job ID.
We need to remove boilerplate: EEO, AI statements, legal, etc. Also remove duplicated lines.
We need to keep all substantive info: Position Overview, Key Responsibilities (with subpoints), Physical Requirements, Qualifications & Experience, Schedule info.
We need to format sections with
. For each section, content can be
or
- .
Let's extract content.
About the role (Position Overview): "As a Seasonal 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 Seasonal 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."
We can keep that as
.
Responsibilities: There are subheadings: Customer Experience & Brand Representation, Sales & Business Performance, Team Engagement & Store Support, Operations & Compliance. Each has bullet-like sentences. We'll turn each bullet into
- . Could group under
.
Let's extract each 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 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).
Physical Requirements: list of abilities. We'll put under Requirements maybe. Could be separate section Requirements. The instruction says use headings like Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We have Qualifications & Experience. Physical Requirements could go under Requirements. We'll create a Requirements section with - for each ability.
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.
- 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.
Note: The schedule bullet also appears; we might separate schedule into its own Schedule section. But we can keep schedule info under Requirements or separate. The instruction: include a section ONLY when posting has real specific content for it. There is schedule info, so we should create a Schedule section. So we should extract schedule details: "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'll put that under Schedule section as
or
- . Probably
.
Then Physical Requirements section (maybe under Requirements) will exclude the schedule line.
Qualifications & Experience: list:
- 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 can put under Qualifications section.
We might also have Skills section? Not explicitly; but we could treat some as skills. However instruction: prefer few substantive sections over many thin ones. We have About the role, Responsibilities, Requirements (physical), Qualifications, Schedule. That's five sections. Good.
We must not include Benefits, Pay.
Now produce HTML fragment.
We need to ensure we don't include any boilerplate like EEO, AI, legal, etc. Remove those paragraphs.
Let's craft.
Structure:
About the role
...
Responsibilities
- ...
...
Requirements
- ... (physical abilities except schedule)
...
Qualifications
- ...
...
Schedule
...
Make sure to preserve all info.
Let's write the content precisely.
About the role paragraph: combine sentences.
"As a Seasonal 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 Seasonal 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."
Now Responsibilities bullets: need to include all bullet points exactly as in text.
Let's list them:
- 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.
- 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).
Check for any duplicates: none.
Now Requirements (physical) list excluding schedule line.
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.
- 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 Qualifications list
for prose. We need to avoid repeating job title as heading. No Job ID. We need to remove boilerplate: EEO, AI statements, legal, etc. Also remove duplicated lines. We need to keep all substantive info: Position Overview, Key Responsibilities (with subpoints), Physical Requirements, Qualifications & Experience, Schedule info. We need to format sections with
. For each section, content can be
or
- .
Let's extract content.
About the role (Position Overview): "As a Seasonal 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 Seasonal 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."
We can keep that as
. Responsibilities: There are subheadings: Customer Experience & Brand Representation, Sales & Business Performance, Team Engagement & Store Support, Operations & Compliance. Each has bullet-like sentences. We'll turn each bullet into
- . Could group under
- .
Let's extract each 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 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).
Physical Requirements: list of abilities. We'll put under Requirements maybe. Could be separate section Requirements. The instruction says use headings like Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We have Qualifications & Experience. Physical Requirements could go under Requirements. We'll create a Requirements section with
- for each ability.
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.
- 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.
Note: The schedule bullet also appears; we might separate schedule into its own Schedule section. But we can keep schedule info under Requirements or separate. The instruction: include a section ONLY when posting has real specific content for it. There is schedule info, so we should create a Schedule section. So we should extract schedule details: "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'll put that under Schedule section as
or
- . Probably
. Then Physical Requirements section (maybe under Requirements) will exclude the schedule line. Qualifications & Experience: list: - 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 can put under Qualifications section. We might also have Skills section? Not explicitly; but we could treat some as skills. However instruction: prefer few substantive sections over many thin ones. We have About the role, Responsibilities, Requirements (physical), Qualifications, Schedule. That's five sections. Good. We must not include Benefits, Pay. Now produce HTML fragment. We need to ensure we don't include any boilerplate like EEO, AI, legal, etc. Remove those paragraphs. Let's craft. Structure:
About the role
...
Responsibilities
- ... ...
Requirements
- ... (physical abilities except schedule) ...
Qualifications
- ... ...
Schedule
...
Make sure to preserve all info. Let's write the content precisely. About the role paragraph: combine sentences. "As a Seasonal 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 Seasonal 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." Now Responsibilities bullets: need to include all bullet points exactly as in text. Let's list them: - 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. - 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). Check for any duplicates: none. Now Requirements (physical) list excluding schedule line. 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. - 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 Qualifications list
- . Probably
- for each ability.
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.
- 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.
Note: The schedule bullet also appears; we might separate schedule into its own Schedule section. But we can keep schedule info under Requirements or separate. The instruction: include a section ONLY when posting has real specific content for it. There is schedule info, so we should create a Schedule section. So we should extract schedule details: "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'll put that under Schedule section as