Savory Chef Instructor — In-Store Cooking Classes

CSC Generation; Los Angeles (CA); On-site; USD 28,000 - 30,000; Part time

Job summary

Sur La Table is seeking a Chef Instructor, Savory to be the in-store expert and advocate for savory cooking. You will teach hands-on classes, share culinary techniques, and uphold high service standards while supporting sales of cookware and kitchen tools.

The role focuses on delivering engaging, educational experiences, guiding guests through recipes, and building customer relationships that encourage return visits and enthusiasm for cooking.

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 and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
• Deliver exceptional in‑store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.
• Communicate technical cooking concepts and savory techniques 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.

Job description

Sur La Table is seeking a Chef Instructor, Savory to be the in-store expert and advocate for savory cooking. You will teach hands-on classes, share culinary techniques, and uphold high service standards while supporting sales of cookware and kitchen tools.

The role focuses on delivering engaging, educational experiences, guiding guests through recipes, and building customer relationships that encourage return visits and enthusiasm for cooking.