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 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, 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; Assist in setup and breakdown of classes; Clean and sanitize dishes and equipment; Restock, organize, and maintain kitchen supplies; Ensure compliance with food safety standards; Properly handle tools, ingredients, and kitchen equipment; Maintain accurate inventory levels and control expenses; May handle liquor, wine, and beer in compliance with alcohol regulations; Ensure store safety and cleanliness; Adhere to wage and hour laws and SLT policy; Model adherence to Sur La Table policies and SOPs

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 communicate verbally and work cooperatively; Ability to remain standing for up to 4 hours; Ability to move about the store; Ability to perceive and differentiate flavors/odors; Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch; Ability to use hands to chop, whisk, slice, stir, juice, etc.; Ability to lift/move merchandise up to 50 lbs; Ability to ascend/descend ladders; Ability to operate computer, POS system, keyboards, merchandise scanners, and mouse; Available to work 12-16 hours per week with flexible schedule including nights, weekends, and holidays; Regular and predictable attendance; Ability to work in variable kitchen environment

Nice to have

A degree in culinary arts (preferred); Extensive culinary experience and demonstrated technical proficiency