Chef Instructor, Pastry (Sur La Table)
$36,296–$40,934 year
On-siteBoulder, Colorado, United States
Job Summary
Delivers exceptional cooking class experiences using provided recipes and game plans while modeling and directing staff to meet customer service standards. Maintains high sanitation and cleanliness throughout guest and work areas, ensuring all food items are cooked and served at correct temperatures. Blends culinary talent and teaching skills to support the Resident Chef in driving store sales plans and achieving individual class sales goals. Provides on-the-spot coaching to Kitchen Assistants, communicates performance issues directly to management, and records time worked accurately according to policy. Secures opportunities to increase cooking class and retail sales by leveraging product knowledge and demonstrating exceptional communication with employees, customers, and corporate teams. Operates POS systems and merchandise scanners to accomplish work tasks within a varied schedule.
Required Qualifications
- 1-2 Years kitchen operations experience
- Culinary degree in Pastry or equivalent experience considered in lieu of degree
- Demonstrated successful teaching and training experience
- Valid Food Handlers and/or Food Managers Certification
- Must be at least 21 years old
- Familiarity with MS Office Suite (Word, Excel, Outlook)
- Proven ability to drive sales and motivate teams
- Proven communication skills
- Ability to communicate verbally and work cooperatively with employees and customers
- Ability to remain in a stationary position for up to 3 hours at a time
- Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers
- Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose
- Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment
- Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques
- Ability to work a varied schedule in order to teach classes at different times of the day, week and year
- Regular and predictable attendance
- Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs
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