Seasonal Chef Instructor, Pastry (Sur La Table)

Sur La Table · Boulder, CO · USD 19.32-20.55 per-hour-wage · onsite As a Seasonal Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver exceptional service by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal 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: 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 that reflects Sur La Table's passion for food, teaching, and high standards. 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. Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. Assist in setting up and breakdown of classes, including organizing mise en place, prepping ingredients, and cleaning workstations. 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. 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. 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. 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.