Chef Instructor, Savory (Sur La Table)
On-siteAlbany, New York, United States
Job Summary
Conduct hands-on savory cooking classes and deliver personalized instruction on culinary techniques and fundamentals while representing Sur La Table's brand culture. Drive sales of cookware and kitchen tools by encouraging second-class sign-ups, promoting retail items, and ensuring high enrollment and positive guest feedback. Maintain expertise by staying current on products, actively engaging in training, and independently seeking additional resources to support company initiatives. Assist with class setup, mise en place, and station cleaning while ensuring compliance with food safety standards, local health codes, and sanitation regulations. Manage inventory levels, control culinary expenses, and handle liquor, wine, and beer in compliance with state alcohol regulations and age restrictions. Model consistent adherence to all store policies, standard operating procedures, and wage and hour laws while working flexible shifts including nights, weekends, and holidays.
Required Qualifications
- Must be 21 years of age or older at the time of employment
- 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
- Ability to communicate verbally and work cooperatively with associates and customers
- Ability to remain standing for up to 4 hours at a time
- Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor
- The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose
- Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment
- Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques
- Ability to lift and/or move merchandise weighing up to 50 lbs
- Ability to ascend/descend ladders to retrieve and/or move merchandise
- Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work
- Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays
- Regular and predictable attendance with the flexibility to adjust class assignments based on demand
- Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne
Desired Qualifications
- 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
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