Pastry Chef Instructor: In-Store Baking Classes

Cscgeneration 2; North Bethesda (MD); On-site; USD 18,000 - 29,000; Part time

Job summary

Sur La Table is seeking a part-time Chef Instructor, Pastry to lead in-store pastry classes and share advanced pastry techniques with customers. You will inspire baking enthusiasm while promoting bakeware and decorating tools, driving class enrollment and sales.

Ideal candidates have 1–2 years of kitchen operations experience, a culinary degree or strong relevant experience, and strong communication skills to explain techniques clearly.

Qualifications

• 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.
• 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 the provided recipes and game plans to ensure consistency and quality.
• Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.
• Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.

Education

Degree in culinary arts

Job description

Sur La Table is seeking a part-time Chef Instructor, Pastry to lead in-store pastry classes and share advanced pastry techniques with customers. You will inspire baking enthusiasm while promoting bakeware and decorating tools, driving class enrollment and sales.

Ideal candidates have 1–2 years of kitchen operations experience, a culinary degree or strong relevant experience, and strong communication skills to explain techniques clearly.