Seasonal Chef Instructor, Savory (Sur La Table)
Position Overview
As a Seasonal 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.
Key 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.
Aid 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.
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.
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.
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.