Chef Instructor, Savory (Sur La Table)
On-siteNatick, Massachusetts, United States
Job Summary
Conduct hands-on savory cooking classes to teach culinary techniques and fundamentals while representing the Sur La Table brand. Drive sales by encouraging second-class sign-ups and promoting retail items featured in sessions, ensuring high enrollment and positive guest feedback. Assist with class setup, mise en place, and kitchen sanitation, including restocking supplies and managing inventory levels. Maintain compliance with food safety standards, alcohol regulations, and store SOPs while accurately recording time worked. Work flexible shifts between 12 and 16 hours per week, including nights, weekends, and holidays, to support the store's culinary program and customer engagement goals.
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
- 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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