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CSC Generation · 4 days ago

Seasonal Chef Instructor, Pastry (Sur La Table)

Miami, FL

Part-time

Onsite

Entry Level

1+ years exp

CSC Generation is the parent company of Sur La Table, which offers an extensive cooking program and premium kitchen products. The Seasonal Chef Instructor, Pastry is responsible for delivering exceptional pastry classes, engaging customers, and driving sales through culinary instruction and product promotion.

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Responsibilities

Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty

Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality

Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner

Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources

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

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

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. Accurately records time worked according to SLT Policy

Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs)

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. While this is the minimum availability, scheduled hours may differ based on business needs

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

Qualification

Culinary Arts DegreeFood Manager CertificationKitchen Operations ExperiencePastry TechniquesCustomer EngagementCommunity EngagementCommunicationProblem-SolvingDecision-Making

Required

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