Seasonal Chef Instructor (Sur La Table)

Sur La Table · King of Prussia, PA · onsite As a Seasonal Chef Instructor at Sur La Table, you are the in-store expert and advocate for the culinary arts, with a specialty in savory cooking, pastry and baking, or both. 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 exceptional in-store culinary experiences through savory, pastry, and baking classes that reflect Sur La Table’s passion for food, teaching, and high standards. Communicate technical cooking concepts, savory techniques, and 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 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. 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 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. 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. 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 use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. 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. 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. Demonstrated proficiency in savory cooking, pastry and baking, or both. 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. Proficiency in Microsoft Office Suite. Associate Perks: 401K after 90 days; must be 21 years of age Employee Discount