Pastry Chef Instructor | Flexible, Hands-On Classes

Cscgeneration 2; Westlake (OH); On-site; USD 25,000 - 39,000; Part time

Job summary

Sur La Table in Westlake, OH is seeking a Chef Instructor, Pastry to lead pastry and baking classes, share advanced techniques, and deliver hands-on instruction that elevates the customer experience. You will guide students through recipes, promote bakeware and decorating tools, and drive class enrollment while upholding safety standards and high service quality.

Ideal candidates have culinary training or extensive kitchen experience, 1–2 years in kitchen operations, be 21+ and hold a Valid Food

Qualifications

• 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.
• Passion for community engagement and providing exceptional customer experiences.

Responsibilities

• Represent Sur La Table’s brand by creating memorable, educational experiences that inspire loyalty.
• Deliver in-store pastry classes focusing on baking and teaching from provided recipes and game plans.
• Drive sales by promoting bakeware and decorating tools during classes and demonstrations.
• Ensure compliance with food safety standards and maintain clean, safe kitchen operations.

Skills

Communication

Problem solving

Decision making

Customer service

Education

Culinary arts degree

Job description

Sur La Table in Westlake, OH is seeking a Chef Instructor, Pastry to lead pastry and baking classes, share advanced techniques, and deliver hands-on instruction that elevates the customer experience. You will guide students through recipes, promote bakeware and decorating tools, and drive class enrollment while upholding safety standards and high service quality.

Ideal candidates have culinary training or extensive kitchen experience, 1–2 years in kitchen operations, be 21+ and hold a Valid Food