Chef Instructor, Pastry (Sur La Table)

As a 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 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.

Responsibilities

Represent Sur La Table’s brand and culture by creating memorable, educational experiences; Deliver an exceptional in-store culinary experience focused on pastry and baking classes; Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner; Drive sales by upholding kitchen standards, encouraging second class sign-ups, and promoting retail items used or featured in class; Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates; Meet or exceed culinary program goals measured by 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; Assist with restocking, organizing, and maintaining kitchen supplies and tools; Ensure compliance with food safety standards, local health codes, and sanitation regulations; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; May handle liquor, wine, and beer in compliance with regulations; Ensure store safety and cleanliness; Adhere to applicable wage and hour laws and accurately record time worked; Model and ensure consistent adherence to Sur La Table policies and SOPs

Requirements

Must be 21 years of age or older at the time of employment; 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; Ability to grab, reach, push, pull, bend, stoop, kneel and crouch; Ability to use hands to chop, whisk, slice, stir, juice and demonstrate other techniques; Ability to lift and/or move merchandise weighing up to 50 lbs; Ability to ascend/descend ladders; Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse; 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 including open flames, hot surfaces, temperature variations, and food allergens

Nice to have

A degree in culinary arts