Description
As a Chef Instructor, Pastry at Sur La Table, you are the in-store expert for baking and pastry arts, delivering exceptional service and sharing specialized knowledge in pastry techniques and baking fundamentals.
Key Responsibilities:
- Customer Experience & Brand Representation:
- Create memorable experiences that inspire repeat visits and customer loyalty.
- Deliver exceptional in-store culinary experiences focused on pastry and baking classes.
- Communicate technical concepts and advanced pastry skills clearly and approachably.
- Maintain expertise by staying current on products and engaging in available training.
- Sales & Business Performance:
- Drive sales by upholding kitchen standards and promoting retail items used in classes.
- Meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales.
- Team Engagement & Store Support:
- Assist in setting up and breaking down classes, including organizing mise en place and cleaning workstations.
- Help with restocking, organizing, and maintaining kitchen supplies and tools.
- Operations & Compliance:
- Ensure compliance with food safety standards, local health codes, and sanitation regulations.
- Properly handle tools, ingredients, and kitchen equipment to maintain a safe work environment.
- Maintain accurate inventory levels and control supply and culinary expenses.
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, direct class participants, and retrieve merchandise.
- Capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors.
- Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch.
- Ability to lift and/or move merchandise weighing up to 50 lbs.
- Ability to operate a computer, POS system, and other equipment.
- Available to work between 12 and 16 hours per week with a flexible schedule.
Qualifications & Experience:
- Must be 21 years of age or older.
- A degree in culinary arts is preferred; extensive culinary experience and demonstrated technical proficiency will be considered.
- 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.