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

Deliver #bestincenter service by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction; Inspire a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction; Create memorable, educational experiences that inspire repeat visits and customer loyalty; Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner; Drive sales by upholding kitchen standards, encouraging second class sign-ups, and promoting retail items used or featured in class; Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates; Assist in setup and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations; Ensure compliance with food safety standards, local health codes, and sanitation regulations; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; May handle liquor, wine, and beer in compliance with state and location alcohol regulations

Requirements

Must be 21 years of age or older at the time of employment; A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be 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, or to identify specific tastes or scents using the tongue or nose; Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment; 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 to accomplish work; 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 included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne

Nice to have

Degree in culinary arts