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; Maintain expertise by staying current on products and engaging in 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; Assist in setup and breakdown of classes including mise en place, ingredient prep, and cleaning; Clean and sanitize dishes and equipment; Restock, organize, and maintain kitchen supplies; Ensure compliance with food safety standards and local health codes; Handle tools, ingredients, and equipment safely; Maintain accurate inventory levels and control supply expenses; Ensure store safety and cleanliness; Adhere to wage and hour laws and accurately record time worked; Model adherence 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 communicate verbally and work cooperatively; Ability to remain standing for up to 4 hours; 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; 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 (preferred); Extensive culinary experience and demonstrated technical proficiency (accepted in lieu of formal education)