Senior Culinary Educator, Savory

2 months ago


Naples, Florida, United States CSC Generation Full time
Job Summary

The Executive Chef Instructor, Savory, is a key member of the CSC Generation team, responsible for delivering exceptional culinary experiences to customers. This role requires a unique blend of culinary expertise, teaching skills, and business acumen.

Key Responsibilities
  • Model and direct team members to ensure exceptional customer service standards are met.
  • Develop and deliver engaging cooking classes, utilizing provided recipes and game plans.
  • Stay up-to-date with product knowledge, access available training, and seek out additional resources as needed.
  • Maintain high standards of sanitation and cleanliness throughout the cooking experience.
  • Ensure all food items are cooked and served at the correct temperature and under sanitary conditions.
  • Work collaboratively with the team to achieve sales goals and drive business results.
  • Communicate effectively with employees, customers, and management, ensuring all Sur La Table policies and standard operating procedures are followed.
  • Provide coaching and performance feedback to team members, addressing performance issues directly with management.
  • Identify opportunities to increase cooking class and retail sales.
  • Accurately record time worked, adhering to CSC Generation's time-keeping policies.
  • Anticipate and resolve problems, escalating issues to management as needed.
  • Demonstrate exceptional verbal and written communication skills, interacting with employees, customers, and management.
  • May handle, serve, and pour liquor, wine, and beer, or mix ingredients to prepare cocktails and other drinks.
Essential Functions
  • Communicate effectively with employees and customers.
  • Remain in a stationary position for up to 3 hours at a time.
  • Move about the workplace to coach and direct team members or sell to customers.
  • Distinguish differences or similarities in intensity or quality of flavors or odors.
  • Grab, reach, push, pull, bend, stoop, kneel, and crouch to demonstrate, retrieve, and/or replenish merchandise and/or cooking equipment.
  • Use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice, and/or demonstrate other techniques.
  • Work a varied schedule to teach classes at different times of the day, week, and year.
  • Operate a computer, POS system, keyboards, merchandise scanners, and mouse to accomplish work.
  • Regular and predictable attendance.
  • Lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs.
Environmental Conditions

Work with an open flame and/or other heating units, and exposure to variation in kitchen temperature.

Experience and Required Qualifications
  • 1-2 years of kitchen operations experience.
  • Culinary degree or equivalent Sous Chef experience considered in lieu of degree.
  • Demonstrated successful teaching and training experience.
  • Valid Food Handlers/Food Managers Certification.
  • Must be at least 21 years old.
  • Familiarity with MS Office Suite (Word, Excel, Outlook).
  • Proven ability to drive sales and motivate teams.
  • Proven communication skills.
Sur La Table Core Competencies for Everyone
  • Focus on the Customer: Inspire and delight customers.
  • Be Genuine: Communicate respectfully, effectively, and sincerely.
  • Make the Right Call: Effectively blend knowledge, experience, wisdom, and decisive action.
  • Take Ownership: Be committed, responsible, and provide solutions.
  • Achieve Results: Meet and exceed goals and expectations.


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