{"schemaVersion":"jobsearcher.job.v1","id":"dbc0cc5aa5b431dfade5ff7e","url":"https://jobsearcher.com/jobs/dbc0cc5aa5b431dfade5ff7e","canonicalUrl":"https://jobsearcher.com/jobs/dbc0cc5aa5b431dfade5ff7e","title":"Chef Instructor, Pastry","description":"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\ninspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food.\nThe Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring\ncustomers 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.\nJOB DUTIES AND RESPONSIBILITIES:\nModels and directs employees to ensure customer service standards are met.\nDelivers an exceptional cooking class experience at every class using recipes and game plans provided.\nStays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.\nEnsures high standards of sanitation and cleanliness are maintained throughout the experience. Keeps work area and guest areas clean and organized.\nEnsures all food items are cooked and served at the correct temperature and under sanitary conditions.\nWorks as a part of a high-performing team to achieve store’s sales plan. Strives to achieve individual and/or class sales goals.\nModels and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.\nProvides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef.\nSeeks opportunities to increase cooking class and retail sales.\nRecords time worked, accurately and according to SLT policy.\nAnticipates and solves problems by taking decisive action, follows up with Resident Chef.\nDemonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office.\nMay 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.\nAdditional responsibilities as assigned by Resident Chef.\nESSENTIAL FUNCTIONS:\nAbility to communicate verbally and work cooperatively with employees and customers.\nAbility to remain in a stationary position for up to 3 hours at a time.\nAbility to move about the workplace coaching and directing employees and/or class participants or while selling to customers.\nAbility to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors or recognizing particular flavors or odors using tongue or nose.\nAbility to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.\nAbility to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.\nAbility to work a varied schedule which includes teaching a minimum of one and maximum of four classes per week.\nAbility to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work.\nRegular and predictable attendance.\nAbility to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs.\nEnvironmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature.\nEXPERIENCE AND REQUIRED QUALIFICATIONS:\n1-2 Years kitchen operations experience.\nCulinary degree in Pastry or equivalent experience considered in lieu of degree.\nDemonstrated successful teaching and training experience.\nValid Food Handlers and/or Food Managers Certification.\nMust be at least 21 years old.\nFamiliarity with MS Office Suite (Word, Excel, Outlook).\nProven ability to drive sales and motivate teams.\nProven communication skills.\nSur La Table Core Competencies for Everyone:\nFocus on the Customer: You inspire and delight your customers.\nBe Genuine: Your communication style is respectful, effective and sincere.\nMake the Right Call: You effectively blend knowledge, experience, wisdom & decisive action.\nTake Ownership: You are committed, responsible and provide solutions.\nAchieve Results: You meet and exceed goals and expectations.\nThis job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice.\nSur La Table is an Equal Employment Opportunity employer. All qualified candidates will receive consideration for employment without regard to race, national origin, gender, religion, disability, genetic information, sexual orientation, veteran status, or marital status. Sur La Table will consider for employment qualified applicants with criminal histories in a manner consistent with all federal, state, and local ordinances.\nJob Type: Part-time\nSchedule:\nMonday to Friday\nWeekends as needed\nExperience:\nPastry: 1 year (Preferred)\nAbility to Commute:\nMurray, UT 84107 (Required)\nWork Location: In person","company":"Sur La Table","rawCompany":"sur la table","city":"Murray","state":"UT","isRemote":false,"isActive":false,"createdAt":"2026-04-12T20:27:06.756Z","occupations":[{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"},{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"611519","title":"Other Technical and Trade Schools","slug":"other-technical-and-trade-schools"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Chef Instructor, Pastry","description":"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\ninspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food.\nThe Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring\ncustomers 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.\nJOB DUTIES AND RESPONSIBILITIES:\nModels and directs employees to ensure customer service standards are met.\nDelivers an exceptional cooking class experience at every class using recipes and game plans provided.\nStays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.\nEnsures high standards of sanitation and cleanliness are maintained throughout the experience. Keeps work area and guest areas clean and organized.\nEnsures all food items are cooked and served at the correct temperature and under sanitary conditions.\nWorks as a part of a high-performing team to achieve store’s sales plan. Strives to achieve individual and/or class sales goals.\nModels and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.\nProvides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef.\nSeeks opportunities to increase cooking class and retail sales.\nRecords time worked, accurately and according to SLT policy.\nAnticipates and solves problems by taking decisive action, follows up with Resident Chef.\nDemonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office.\nMay 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.\nAdditional responsibilities as assigned by Resident Chef.\nESSENTIAL FUNCTIONS:\nAbility to communicate verbally and work cooperatively with employees and customers.\nAbility to remain in a stationary position for up to 3 hours at a time.\nAbility to move about the workplace coaching and directing employees and/or class participants or while selling to customers.\nAbility to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors or recognizing particular flavors or odors using tongue or nose.\nAbility to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.\nAbility to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.\nAbility to work a varied schedule which includes teaching a minimum of one and maximum of four classes per week.\nAbility to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work.\nRegular and predictable attendance.\nAbility to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs.\nEnvironmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature.\nEXPERIENCE AND REQUIRED QUALIFICATIONS:\n1-2 Years kitchen operations experience.\nCulinary degree in Pastry or equivalent experience considered in lieu of degree.\nDemonstrated successful teaching and training experience.\nValid Food Handlers and/or Food Managers Certification.\nMust be at least 21 years old.\nFamiliarity with MS Office Suite (Word, Excel, Outlook).\nProven ability to drive sales and motivate teams.\nProven communication skills.\nSur La Table Core Competencies for Everyone:\nFocus on the Customer: You inspire and delight your customers.\nBe Genuine: Your communication style is respectful, effective and sincere.\nMake the Right Call: You effectively blend knowledge, experience, wisdom & decisive action.\nTake Ownership: You are committed, responsible and provide solutions.\nAchieve Results: You meet and exceed goals and expectations.\nThis job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice.\nSur La Table is an Equal Employment Opportunity employer. All qualified candidates will receive consideration for employment without regard to race, national origin, gender, religion, disability, genetic information, sexual orientation, veteran status, or marital status. Sur La Table will consider for employment qualified applicants with criminal histories in a manner consistent with all federal, state, and local ordinances.\nJob Type: Part-time\nSchedule:\nMonday to Friday\nWeekends as needed\nExperience:\nPastry: 1 year (Preferred)\nAbility to Commute:\nMurray, UT 84107 (Required)\nWork Location: In person","datePosted":"2026-04-12T20:27:06.756Z","dateModified":"2026-04-12T20:27:06.756Z","hiringOrganization":{"@type":"Organization","name":"Sur La Table","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Murray","addressRegion":"UT","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"dbc0cc5aa5b431dfade5ff7e"},"url":"https://jobsearcher.com/jobs/dbc0cc5aa5b431dfade5ff7e"}}