CSC Generation
Overview
Seasonal Chef Instructor, Savory (Sur La Table) – in-store expert and advocate for savory cooking. Delivers best-in-class service by sharing specialized knowledge in culinary techniques and cooking fundamentals, supporting company initiatives, and inspiring a love for cooking while driving sales of cookware and kitchen tools through hands-on savory classes. Key Responsibilities
Customer Experience & Brand Representation: Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. Deliver exceptional in-store culinary experiences focused on savory cooking classes, following provided recipes and game plans to ensure consistency and quality. Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner. Maintain expertise by staying current on products, participating in available training, and independently seeking additional resources. Sales & Business Performance: Drive sales by upholding kitchen standards, encouraging second-class sign-ups through strong customer engagement, and promoting retail items used or featured in class. Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. Meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback (e.g., Google reviews). Team Engagement & Store Support: Assist in setting up and breaking down classes, organize mise en place, prep ingredients, and clean workstations; clean and sanitize dishes and equipment; restock, organize, and maintain kitchen supplies and tools. Operations & Compliance: Ensure compliance with food safety standards, health codes, sanitation regulations; handle tools, ingredients, and equipment safely; maintain accurate inventory and control expenses; may handle liquor/wine/beer per state regulations; ensure store safety and cleanliness; adhere to wage and hour laws and SLT policies; model and enforce SOPs. Physical Requirements: Ability to communicate verbally; stand up to 4 hours; move around the store, manage class participants, and retrieve merchandise; perceive flavors/odors; lift up to 50 lbs; ascend/descend ladders; operate POS and computer systems; flexible 12–16 hours per week with nights, weekends, holidays; regular attendance with demand-based scheduling; work in a variable kitchen environment with open flames and temperature variations, including allergens. Qualifications & Experience
Must be 21 years or older at time of employment. A degree in culinary arts preferred; extensive culinary experience and demonstrated technical proficiency considered in lieu of formal education. 1–2 years of kitchen operations experience. Valid Food Manager Certification. Excellent communication, problem-solving, and decision-making abilities. Passion for community engagement and exceptional customer experiences. This job description is a summary and not exhaustive. The company reserves the right to alter the description at any time without notice. The CSC family of brands provides equal employment opportunities and prohibits discrimination and harassment of any type. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities. If you need an accommodation, please contact hrbenefits@cscshared.com.
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Seasonal Chef Instructor, Savory (Sur La Table) – in-store expert and advocate for savory cooking. Delivers best-in-class service by sharing specialized knowledge in culinary techniques and cooking fundamentals, supporting company initiatives, and inspiring a love for cooking while driving sales of cookware and kitchen tools through hands-on savory classes. Key Responsibilities
Customer Experience & Brand Representation: Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. Deliver exceptional in-store culinary experiences focused on savory cooking classes, following provided recipes and game plans to ensure consistency and quality. Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner. Maintain expertise by staying current on products, participating in available training, and independently seeking additional resources. Sales & Business Performance: Drive sales by upholding kitchen standards, encouraging second-class sign-ups through strong customer engagement, and promoting retail items used or featured in class. Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. Meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback (e.g., Google reviews). Team Engagement & Store Support: Assist in setting up and breaking down classes, organize mise en place, prep ingredients, and clean workstations; clean and sanitize dishes and equipment; restock, organize, and maintain kitchen supplies and tools. Operations & Compliance: Ensure compliance with food safety standards, health codes, sanitation regulations; handle tools, ingredients, and equipment safely; maintain accurate inventory and control expenses; may handle liquor/wine/beer per state regulations; ensure store safety and cleanliness; adhere to wage and hour laws and SLT policies; model and enforce SOPs. Physical Requirements: Ability to communicate verbally; stand up to 4 hours; move around the store, manage class participants, and retrieve merchandise; perceive flavors/odors; lift up to 50 lbs; ascend/descend ladders; operate POS and computer systems; flexible 12–16 hours per week with nights, weekends, holidays; regular attendance with demand-based scheduling; work in a variable kitchen environment with open flames and temperature variations, including allergens. Qualifications & Experience
Must be 21 years or older at time of employment. A degree in culinary arts preferred; extensive culinary experience and demonstrated technical proficiency considered in lieu of formal education. 1–2 years of kitchen operations experience. Valid Food Manager Certification. Excellent communication, problem-solving, and decision-making abilities. Passion for community engagement and exceptional customer experiences. This job description is a summary and not exhaustive. The company reserves the right to alter the description at any time without notice. The CSC family of brands provides equal employment opportunities and prohibits discrimination and harassment of any type. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities. If you need an accommodation, please contact hrbenefits@cscshared.com.
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