Chef Instructor, Savory (Sur La Table)

As a 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. The 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; Deliver exceptional in-store culinary experiences focused on savory cooking classes; Communicate technical cooking concepts and savory techniques clearly and encouragingly; Drive sales by encouraging second class sign-ups and promoting retail items used in class; Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates; Assist in setup and breakdown of classes, including mise en place, prepping ingredients, and cleaning; Clean and sanitize dishes and equipment promptly; Ensure compliance with food safety standards, local health codes, and sanitation regulations; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; Adhere to all Sur La Table policies and standard operating procedures

Requirements

Must be 21 years of age or older; 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 stand for up to 4 hours at a time; Ability to lift and/or move merchandise weighing up to 50 lbs; Available to work between 12 and 16 hours per week with a flexible schedule, including nights, weekends, and holidays

Nice to have

Degree in culinary arts is preferred; extensive culinary experience and demonstrated technical proficiency may be considered in lieu of formal education