CSC Generation
Seasonal Chef Instructor, Savory (Sur La Table)
CSC Generation, King Of Prussia, Pennsylvania, United States, 19406
Seasonal Chef Instructor, Savory (Sur La Table)
Join to apply for the Seasonal Chef Instructor, Savory (Sur La Table) role at CSC Generation. With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. We’re here to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview
As a
Seasonal Chef Instructor, Savory
at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver
#bestincenter
service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. 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 that reflect Sur La Table’s passion for food, teaching, and high standards, while 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, actively engaging in available training, and independently seeking out 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. Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support: Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance: Ensure compliance with food safety standards, local health codes, and sanitation regulations; properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment; maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; may handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions; ensure store safety and cleanliness, addressing any maintenance needs promptly; adhere to applicable wage and hour laws and accurately records time worked according to SLT Policy; model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements: Ability to communicate verbally and work cooperatively with associates and customers; ability to remain standing for up to 4 hours; ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor; capability to 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 including open flames, hot surfaces, temperature variations, and exposure to various food allergens (physical and airborne). Qualifications & Experience: Must be 21 years of age or older at the time of employment; 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; 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. This job description represents a summary of the job and not an exhaustive list of responsibilities. Responsibilities may differ and other duties may be assigned. Sur La Table reserves the right to alter the job description at any time without notice. EEO notice: The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type. We may use artificial intelligence (AI) tools to support parts of the hiring process. Final hiring decisions are made by humans. If you would like more information about how your data is processed, please contact us.
#J-18808-Ljbffr
Join to apply for the Seasonal Chef Instructor, Savory (Sur La Table) role at CSC Generation. With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. We’re here to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview
As a
Seasonal Chef Instructor, Savory
at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver
#bestincenter
service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. 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 that reflect Sur La Table’s passion for food, teaching, and high standards, while 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, actively engaging in available training, and independently seeking out 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. Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support: Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance: Ensure compliance with food safety standards, local health codes, and sanitation regulations; properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment; maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses; may handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions; ensure store safety and cleanliness, addressing any maintenance needs promptly; adhere to applicable wage and hour laws and accurately records time worked according to SLT Policy; model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements: Ability to communicate verbally and work cooperatively with associates and customers; ability to remain standing for up to 4 hours; ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor; capability to 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 including open flames, hot surfaces, temperature variations, and exposure to various food allergens (physical and airborne). Qualifications & Experience: Must be 21 years of age or older at the time of employment; 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; 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. This job description represents a summary of the job and not an exhaustive list of responsibilities. Responsibilities may differ and other duties may be assigned. Sur La Table reserves the right to alter the job description at any time without notice. EEO notice: The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type. We may use artificial intelligence (AI) tools to support parts of the hiring process. Final hiring decisions are made by humans. If you would like more information about how your data is processed, please contact us.
#J-18808-Ljbffr