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 in a clear, encouraging, and approachable manner; Maintain expertise by staying current on products, engaging in training, and seeking additional resources; Drive sales by upholding kitchen standards, encouraging second class sign-ups, and promoting retail items; Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates; Meet or exceed culinary program goals measured by KPIs such as second-class sign-ups, retail sales, and guest feedback; Assist in setting up and breakdown of classes including mise en place, prepping ingredients, and cleaning; Clean and sanitize dishes and equipment; Assist with restocking, organizing, and maintaining kitchen supplies; Ensure compliance with food safety standards, local health codes, and sanitation regulations; Properly handle tools, ingredients, and equipment; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; May handle liquor, wine, and beer in compliance with alcohol regulations; Ensure store safety and cleanliness; Adhere to wage and hour laws and accurately record time worked; Model and ensure adherence to Sur La Table policies and SOPs

Requirements

Must be 21 years of age or older at the time of employment; Extensive culinary experience and demonstrated technical proficiency 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; 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; Ability to accurately perceive and differentiate variations in intensity or quality of flavors or odors; Ability to grab, reach, push, pull, bend, stoop, kneel and crouch; 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; 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

Degree in culinary arts