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Job DescriptionWith over 58 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 inspiration 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. Position OverviewAs a Seasonal Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· 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.Sales & Business Performance· 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.Team Engagement & Store Support· 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. Operations & Compliance· 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). Physical Requirements· 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. Qualifications & Experience· 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.This 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. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionPosition Title: Pastry Chef Location: The Americano – Scottsdale, AZ Reports To: Executive Chef Overview: The Americano is seeking a talented and creative Pastry Chef to lead our pastry program and uphold the restaurant’s high standards of excellence. The ideal candidate will bring refined technical skill, artistic presentation, and a deep understanding of both classic and contemporary desserts. This role is responsible for developing and executing all pastry and dessert offerings, managing daily production, and supporting the culinary team in delivering an exceptional guest experience. Key Responsibilities: • Create, test, and execute all dessert and pastry menu items for à la carte service, events, and special features., • Oversee daily production of breads, desserts, and plated components in coordination with the Executive Chef., • Maintain a clean, organized, and efficient pastry station in compliance with health and safety standards., • Train, manage, and mentor pastry cooks and support staff to ensure consistency and quality., • Develop seasonal dessert menus in collaboration with the Executive Chef, reflecting The Americano’s modern Italian-inspired concept., • Manage pastry inventory, ordering, and cost control to align with budget and COGs goals., • Collaborate with the culinary and service teams to ensure seamless execution of plated desserts and specialty presentations., • Innovate and elevate pastry techniques, presentation styles, and guest experience through creativity and attention to detail. Qualifications: • Minimum 3–5 years of professional pastry experience in a high-end restaurant, hotel, or bakery setting., • Proven leadership and organizational skills with the ability to train and inspire a team., • Strong understanding of pastry fundamentals, including laminated doughs, custards, mousses, and chocolate work., • Excellent time management, multitasking, and communication skills., • ServSafe or equivalent food handler certification., • A passion for hospitality, artistry, and continuous improvement. Schedule & Compensation: • Full-time position, flexible schedule including weekends and holidays., • Competitive pay based on experience, with growth opportunities within The Americano culinary team.

Job DescriptionDescription: Pastry Prep Cook Èlephante Scottsdale Scottsdale, AZ $20–$22 per hour Èlephante Scottsdale is seeking a skilled and detail-oriented Pastry Prep Cook to join our culinary team. Known for elevated coastal Italian cuisine and vibrant hospitality, Èlephante delivers a high-energy dining experience in the heart of Old Town Scottsdale. We are looking for a pastry professional who thrives in a fast-paced kitchen, values precision, and takes pride in consistency and execution. Position Overview The Pastry Prep Cook supports the pastry and culinary team by preparing desserts, baked goods, and pastry components to company standards. This role requires strong organizational skills, attention to detail, and the ability to execute recipes consistently in a high-volume environment. Responsibilities • Prepare and execute desserts and pastry components according to recipes and presentation standards, • Measure, mix, bake, and assemble items with precision and consistency, • Maintain cleanliness and organization of pastry station, • Follow daily prep lists and par levels, • Assist with inventory management and proper product storage, • Uphold food safety and sanitation standards at all times, • Work collaboratively with BOH team to support smooth serviceQualifications, • 1+ year pastry or baking experience preferred, • Experience in a high-volume restaurant or bakery environment is a plus, • Strong understanding of baking fundamentals and pastry techniques, • Ability to follow recipes accurately, • Organized, efficient, and team-oriented, • Flexible availability (early mornings, nights, weekends, holidays as needed)Compensation & Schedule, • $20–$22 per hour (based on experience), • Full-time and part-time opportunities available, • Growth opportunities within a dynamic hospitality group If you’re passionate about pastry and ready to contribute to a fast-paced, chef-driven kitchen, we’d love to meet you. Apply today and join the Èlephante Scottsdale team. Requirements:

Job Description Closing Date: June 17, 2026, at 4:00pm Salary: Depending on Experience (DOE) This position will actively supervise, coach, counsel, direct, train and mentor employees in meeting the enterprises quality standards. The Sous Chef will actively and independently manage all aspect of employee relations to ensure a positive harmonious, compliant and cooperative work environment within the kitchen area under the supervision of the Executive Chef, as well as demonstrating the GILA WAY. Essential Duties and Responsibilities • Promotes and provides excellent guest service experiences to both internal and external guests., • Responsible for management of the assigned kitchen operation, • Ensures training of assigned shift kitchen staff is conducted in a timely manner. The incumbent also communicates with all shift employees to help them understand their job descriptions and company policies., • Review all sanitation and production charts for the kitchen operation., • Maintains fiscal controls for profit and loss purposes., • Performs other special projects and duties as assigned Supervisory Responsibilities: Directly supervises multiple employees. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Skills/ Requirements • HS Diploma or equivalent required. Bachelor's degree with major concentration in food preparation, management, nutrition or related field preferred., • Prior experience in a professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining preferred., • Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling required., • Must acquire and maintain a valid Gila River Environmental Health Food Handlers Card, Alcohol Awareness Certification, Blood-Borne Pathogens (BBP) and other required compliance trainings., • Ability to perform the GILA WAY which is as follows; Greet our guest, Interact positively with our guest, Listen actively to our guest, Appreciate our guest., • Must possess excellent guest service skills, strong telephone etiquette, and be a self-starter with the ability to follow-up and complete tasks in a timely manner with minimum supervision., • Ability to establish and maintain effective working relationships as well as to gain the cooperation of guests and fellow team members., • Strong interpersonal and communication skills, both written and oral., • This position must have, or an ability to acquire within one year, an in-depth knowledge and thorough understanding of Enterprise Policies and Procedures, governmental regulations, and technical rules relevant to their responsibilities.

Job Description Closing Date: May 29, 2026, at 4:00 PM Salary: Depending On Experience (DOE) POSITION SUMMARY This position provides management oversight to the Chef de Cuisine, Sous Chefs, and Cooks in the day to day business operation of the Prime Culinary Staff at Wild Horse Pass. This position oversees the direction of the culinary team’s daily activities in accordance with the Food and Beverage policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment by performing the following duties, as well as demonstrating the GILA WAY. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Promotes and provides excellent guest service experience to both internal and external guests., • Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. · Controls labor costs through effective managing of culinary leaders, cross-training and development of team members. · Ensures that the purchasing and preparation of all food products meet company standards of quality and consistency. This positions primary focus is to ensure the recipes at Prime Restaurant are maintained and executed as directed. · Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. · Provides accurate costing on all menu items to Executive Chef · Ensures the coordination of the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. · Works with Shula’s Corp Culinary Team on menu development, consistency, and execution · Meets with suppliers regularly to ensure best possible product is being received · Conducts subordinate performance review and counseling sessions. · Provides leadership and support to the entire culinary team; builds morale and encourages empowerment of staff. · Maintains a positive and compliant employee relations climate. Responsible for the staffing, training, evaluation and counseling of the Prime culinary team. · Promotes support and communication. Positively interacts with front of house team. Rapidly solves problems. · Ensures compliance with local, state, and community health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen team. · Responsible for ensuring all Prime Culinary Team Members are certified in Arizona Food Safety Course · Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. · Responsible for mentoring and developing Pathways Mentorship Program participants to successfully transition to management level positions. · Maintains a dependable work attendance record with extremely infrequent absences and/or lateness. · Performs other special projects and duties as assigned. SUPERVISORY RESPONSIBILITIES Directly supervises the culinary team members at Prime restaurant. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE 1. High School Diploma or equivalent required. Bachelor’s degree with major concentration in food preparation, management, nutrition or related field preferred., 2. Prior experience as an Executive Chef and/or related experience in a full service restaurant or events venue preferred., 3. Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling required., 4. Must be able to acquire and maintain a valid Gila River Environmental Health Food Handlers Card, Blood-Borne Pathogens (BBP) and other required compliance trainings., 5. Ability to perform the GILA WAY which is as follows; Greet our guest Interact positively with guest Listen actively to our guest Appreciate our guest 1. Must possess excellent guest service skills and be a self-starter with the ability to follow-up and complete tasks in a timely manner with minimum supervision., 2. Ability to establish and maintain effective working relationships as well as to gain the cooperation of guests and fellow team members., 3. Strong interpersonal and communication skills, both written and oral. This position must have, or an ability to acquire within one year, an in-depth knowledge and thorough understanding of Enterprise Policies and Procedures, governmental regulations, and technical rules relevant to their responsibilities

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