Chef Instructor, Savory (Sur La Table)

Chef Instructor, Savory (Sur La Table)

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason to roll up our sleeves and create happiness through cooking and sharing good food.

Position Overview

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.

Key Responsibilities

Customer Experience & Brand Representation

• Represent Sur La Table's brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
• Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table's passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.
• Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.
• Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.

Sales & Business Performance

Team Engagement & Store Support

Operations & Compliance

Physical Requirements

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. The capability 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. While this is the minimum availability, scheduled hours may differ based on business needs. 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.

Qualifications & Experience

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.