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 clearly; Maintain expertise by staying current on products and training; Drive sales by upholding kitchen standards and promoting retail items; Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates; Meet or exceed culinary program goals; Assist in setting up and breakdown of classes; 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 kitchen equipment; Maintain accurate inventory levels, minimize shrink, and control expenses; Handle liquor, wine, and beer in compliance with regulations; Ensure store safety and cleanliness; Adhere to wage and hour laws; Model and ensure adherence to Sur La Table policies and procedures

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 from stockroom or sales floor; Ability to 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 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 flexibility to adjust class assignments; 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; extensive culinary experience and demonstrated technical proficiency