Sur La Table

Chef Instructor

Jobs Description

TheChef Instructor, Savory contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. The Chef Instructor reports to the Resident Chef.

Areas of Responsibility

  • Models and directs employees to ensure customer service standards are met.
  • Delivers an exceptional cooking class experience at every class using recipes and game plans provided.
  • Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.
  • Ensures high standards of sanitation and cleanliness are maintained throughout the experience by keeping work area and guest areas clean and organized.
  • Ensures all food items are cooked and served at the correct temperature and under sanitary conditions.
  • Works as a part of a high-performing team to achieve store’s sales plan. Strives to achieve individual and/or class sales goals.
  • Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.
  • Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef.
  • Seeks opportunities to increase cooking class and retail sales.
  • Records time worked, accurately and according to SLT policy.
  • Anticipates and solves problems by taking decisive action, follow up with Resident Chef.
  • Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office.
  • May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.
  • Additional responsibilities as assigned by Resident Chef.

Education / Experience Requirements

  • 1-2 Years kitchen operations experience.
  • Culinary degree or equivalent Sous Chef experience considered in lieu of degree.
  • Demonstrated successful teaching and training experience.
  • Valid Food Handlers / 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.

How to Apply