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 an exceptional in-store culinary experience focused on pastry and baking classes; 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 setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations; Clean and sanitize dishes and equipment promptly; Ensure compliance with food safety standards, local health codes, and sanitation regulations; Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures

Requirements

Must be 21 years of age or older at the time of employment; A degree in culinary arts is preferred, but 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

Nice to have

A degree in culinary arts is preferred; Extensive culinary experience and demonstrated technical proficiency considered in lieu of formal education