Seasonal Chef Instructor, Savory (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. The Seasonal 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.
• Ensure compliance with food safety standards, local health codes, and sanitation regulations.
• Accurately record time worked according to SLT Policy.
• Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs).

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.

Benefits

• 401K after 90 days;
• Employee Discount.