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Cscgeneration-2 invites skilled bakers to join as a Seasonal Chef Instructor, Pastry (Sur La Table) in White Plains, NY, where this part-time role lets you lead pastry instruction and spark customer excitement for baking inside the store. What This Role Involves As the Seasonal Chef Instructor, Pastry (Sur La Table) you become the on-site authority for baking fundamentals and pastry techniques in White Plains, NY. You create approachable, memorable learning moments that promote a deeper interest in dessert-making while naturally supporting the sale of related bakeware, mixers, and decorating items. Success rests on clear teaching, consistent class quality, and a strong presence that builds guest loyalty and encourages return visits as part of the wider culinary program. What You'll Do Lead hands-on pastry and baking classes that follow established recipes and plans, weaving specialized techniques into encouraging, easy-to-follow guidance so every guest leaves confident and inspired. Represent the brand by crafting educational experiences that generate loyalty, positive word-of-mouth, and interest in additional classes. Drive enrollment and revenue targets through energetic guest interaction, second-class sign-ups, promotion of featured retail products, and strong class reviews. Prepare class stations by organizing mise en place, prepping ingredients, and then breaking down, washing, and sanitizing equipment so sessions run smoothly. Restock and maintain kitchen tools and supplies, manage inventory carefully to control waste and costs, and keep the space clean and safe while promptly noting any maintenance needs. Uphold food-safety standards, local health codes, and sanitation rules; handle equipment and ingredients correctly; and, when required, manage alcoholic items in line with regulations and age-verification policies. Record work hours accurately, follow wage-and-hour rules and all store procedures, and stay current on products through available training and independent learning. What You Bring Age 21 or older at hire. Culinary-arts degree preferred, or demonstrated technical skill supported by extensive kitchen experience. One to two years of kitchen-operations background. Valid Food Manager Certification. Excellent communication, problem-solving, and decision-making skills plus a genuine desire to engage the local community and deliver standout guest experiences. Ability to stand for stretches of up to four hours, move throughout the store while directing…
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