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 manner; Drive sales by upholding kitchen standards, encouraging second class sign-ups, and promoting retail items; Meet or exceed culinary program goals measured by KPIs such as second-class sign-ups, retail product sales, and guest feedback; Assist in setting up and breaking down classes, organizing mise en place, prepping ingredients, and cleaning workstations; Clean and sanitize dishes and equipment; Ensure compliance with food safety standards, local health codes, and sanitation regulations; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; Handle liquor, wine, and beer in compliance with alcohol regulations; Ensure store safety and cleanliness; Adhere 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 remain standing 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 flexible schedule including nights, weekends, and holidays; Regular and predictable attendance; 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 is preferred