Chef Instructor, Pastry (Sur La Table)

As a Chef Instructor, Pastry at Sur La Table, you are the in-store expert for all things baking and pastry arts.

You deliver exceptional service by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction.

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.

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 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.
• Maintain 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, and promoting retail items used or featured in class.
• Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.
• Consistently 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 breakdown of classes, including organizing mise en place, prepping ingredients, and cleaning workstations.
• Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.
• Assist 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 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.

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.
• Ability to lift and/or move merchandise weighing up to 50 lbs.
• Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays.

Qualifications & 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.