Seasonal Chef Instructor — In-Store Cooking Classes

CSC Generation Enterprise; Tampa (FL); On-site; USD 21,000 - 39,000; Part time

Benefits offered by this job

401K after 90 days; must be 21 years.

Employee Discount

Job summary

Sur La Table is seeking a Seasonal Chef Instructor to lead hands-on cooking and baking classes, share culinary knowledge, and inspire customer engagement in-store. You will promote products and drive class attendance while maintaining high service standards and food-safety practices.

The role emphasizes culinary instruction, product familiarity, and a passion for community engagement, with flexible hours and a focus on delivering memorable learning experiences for guests.

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.
• Demonstrated proficiency in savory cooking, pastry and baking, or both.
• 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.
• Proficiency in Microsoft Office Suite.

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 through savory, pastry, and baking 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, savory techniques, and pastry skills in a clear, encouraging, and approachable manner.
• Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.
• Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.
• Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.
• Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.
• Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.
• Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.
• Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.
• Ensure compliance with food safety standards, local health codes, and sanitation regulations.
• Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.
• Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.
• May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.
• Ensure store safety and cleanliness, addressing any maintenance needs promptly.
• Adhere to applicable wage and hour laws. Accurately record time worked according to SLT Policy.
• Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs).

Skills

Savory cooking

Pastry & baking

Customer service

Communication

Food safety

Education

Culinary degree

Food Manager Certification

Tools

Microsoft Office Suite

Job description

Sur La Table is seeking a Seasonal Chef Instructor to lead hands-on cooking and baking classes, share culinary knowledge, and inspire customer engagement in-store. You will promote products and drive class attendance while maintaining high service standards and food-safety practices.

The role emphasizes culinary instruction, product familiarity, and a passion for community engagement, with flexible hours and a focus on delivering memorable learning experiences for guests.