Description
As a Chef Instructor, Pastry at Sur La Table, you will be the in-store expert and advocate for all things baking and pastry arts.
You will deliver exceptional in-store culinary experiences focused on pastry and baking classes, sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction.
Key responsibilities include:
- Representing Sur La Table's brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty
- Delivering exceptional in-store culinary experiences focused on pastry and baking classes
- Communicating technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner
- Maintaining expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources
- Driving sales by upholding kitchen standards, encouraging second class sign-ups, and promoting retail items used or featured in class
- Meeting or exceeding culinary program goals by delivering exceptional classes that drive customer engagement and sales
- Assisting in setting up and breakdown of classes, cleaning and sanitizing dishes and equipment, and maintaining kitchen supplies and tools
- Ensuring compliance with food safety standards, local health codes, and sanitation regulations
Physical requirements include:
- 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 lift and/or move merchandise weighing up to 50 lbs
- Ability to operate a computer, POS system, keyboards, merchandise scanners, and mouse
- Availability to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays
Qualifications and experience:
- Must be 21 years of age or older
- 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