Savory Cooking Instructor with Hands-On Classes

CSC-Generatio; City of Albany (NY); On-site; USD 26,000 - 29,000; Part time

Job summary

Sur La Table in the United States is seeking a Chef Instructor, Savory to be the in-store expert for savory cooking. You will lead hands-on classes, share culinary techniques, and drive customer engagement while upholding brand standards.

The role requires 21+ age, 1–2 years kitchen ops, culinary degree preferred or extensive experience, Food Manager Certification, and a flexible schedule of 12–16 hours weekly, including nights and weekends.

Qualifications

• Must be 21 years of age or older.
• 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 in-store savory cooking classes 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.
• Stay current on products, actively engaging in available training, and independently seeking out additional resources.

Skills

Customer service

Sales skills

Training

Cooking knowledge

Education

Culinary degree preferred

Tools

POS system

Job description

Sur La Table in the United States is seeking a Chef Instructor, Savory to be the in-store expert for savory cooking. You will lead hands-on classes, share culinary techniques, and drive customer engagement while upholding brand standards.

The role requires 21+ age, 1–2 years kitchen ops, culinary degree preferred or extensive experience, Food Manager Certification, and a flexible schedule of 12–16 hours weekly, including nights and weekends.