Pastry Chef Instructor - Flexible, Hands-On Baking Classes

CSC Generation; Wichita (KS); On-site; USD 42,000 - 64,000; Full time

Job summary

Sur La Table is seeking a Chef Instructor, Pastry to be the in-store expert in baking and pastry arts. You will deliver best-in-class service, share specialized pastry techniques, and lead hands-on classes that drive sales of bakeware and decorating tools.

As a key member of the team, you’ll maintain high culinary standards, mentor guests, and uphold food safety, inventory control, and event-driven instruction across classes and demonstrations.

Qualifications

• Must be 21 years of age or older.
• Culinary degree preferred; extensive culinary experience also 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.

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, while following recipes and game plans to ensure consistency and quality.
• Communicate technical concepts and advanced pastry skills clearly, encouraging and approachable.
• Maintain expertise by staying current on products, training, and independent learning.

Skills

Pastry knowledge

Teaching

Customer service

Communication

Education

Culinary degree or extensive culinary experience

Job description

Sur La Table is seeking a Chef Instructor, Pastry to be the in-store expert in baking and pastry arts. You will deliver best-in-class service, share specialized pastry techniques, and lead hands-on classes that drive sales of bakeware and decorating tools.

As a key member of the team, you’ll maintain high culinary standards, mentor guests, and uphold food safety, inventory control, and event-driven instruction across classes and demonstrations.