Seasonal Culinary Instructor - In-Store Cooking Classes

CSC Generation Enterprise; Dallas (TX); Hybrid; USD 21,000 - 34,000; Part time

Benefits offered by this job

401K after 90 days

Employee Discount

Job summary

Sur La Table is seeking a Seasonal Chef Instructor to lead savory cooking, pastry, or both classes in-store. You will educate customers, showcase techniques, and promote cookware and bakeware while upholding the brand’s high standards and recipes.

The role requires 21+ age, culinary proficiency, and 12–16 hours per week with a flexible schedule including nights and weekends. Training and product knowledge will support class success.

Qualifications

• Must be 21 years of age or older.
• 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.

Responsibilities

• Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
• Deliver in-store culinary classes that reflect passion for food, teaching, and high standards, while following provided recipes and plans.
• Communicate technical cooking concepts, savory techniques, and pastry skills clearly.
• Maintain expertise by staying current on products and training resources.
• Drive class enrollment and retail sales through engaging instruction and customer interaction.

Skills

Savory cooking

Pastry & baking

Customer service

Teaching / coaching

Food safety knowledge

Education

Culinary arts degree (preferred)

Tools

Microsoft Office

Job description

Sur La Table is seeking a Seasonal Chef Instructor to lead savory cooking, pastry, or both classes in-store. You will educate customers, showcase techniques, and promote cookware and bakeware while upholding the brand’s high standards and recipes.

The role requires 21+ age, culinary proficiency, and 12–16 hours per week with a flexible schedule including nights and weekends. Training and product knowledge will support class success.