PT Chef Instructor – Savory

Nov 22  |  Sur La Table

Number of Positions: 2

Hours: 20

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Key Responsibilities:

  •  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. Keeps 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, follows up with Resident Chef.
  •  Demonstrates 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.

Job Requirements:

  • 1-2 Years kitchen operations experience.
  • Culinary degree in Pastry or equivalent experience considered in lieu of degree.
  • Demonstrated successful teaching and training experience.
  • Proven ability to drive sales and motivate teams.
  •  Proven communication skills.

Special Requirements:

  • Valid Food Handlers and/or Food Manager Certification
  • Must be at least 21 years old
  • Familiarity with MS Office Suite (Word, Excel, Outlook).
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