Culinary Instructor / Teaching Chef

With over 58 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.

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.

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.

Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.

Sales & Business Performance

Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.

Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.

Team Engagement & Store Support

Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.

Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.

Operations & Compliance

Ensure compliance with food safety standards, local health codes, and sanitation regulations.

Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.

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, company policies, including enforcing age restrictions.

Ensure store safety and cleanliness, addressing any maintenance needs promptly.

Accurately records time worked according to SLT Policy.

Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs).

Ability to communicate verbally and work cooperatively with associates and customers.

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 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. 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.

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.
• Passion for community engagement and providing exceptional customer experiences.