The anticipated hiring rate for this position is $40.00.

Please apply to learn more about the benefits of working for the CIA.

POSITION SUMMARY

The Food Enthusiast Instructor is responsible for planning, executing and overseeing all culinary classes and events for the consumer market for the Culinary Institute of America (CIA) in California (CA). This position is responsible for food preparation, kitchen demonstrations, preparing and revising course material as needed, management of food production and service, while supporting an atmosphere of educational fun. The Food Enthusiast Instructor is also expected to contribute to the overall operation of the college and support the mission of the CIA.

ESSENTIAL RESPONSIBILITIES

• Plan, prepare and deliver public and private hands‐on culinary classes. Provide instruction and demonstrations for the Food Enthusiast (FE) programming participants in preparing delicious food in an entertaining and fun way. Demonstrate culinary techniques that are adopted as professional in standard and, in accordance with CIA professional culinary demonstrations.
• Partner with the FE Manager to plan consumer programming for both CA locations. 
• Provide edits to current course material as needed to reflect food cost, seasonality and procurement challenges and update current presentations as needed.
• Provide curriculum maintenance, including but not limited to instructor guides, minor recipe corrections, equipment updates, and seasonality change communications to all necessary parties.
• Manage the on boarding and training of the on-call Food Enthusiast Instructors, ensuring a consistency of presentations and delivery, and that all programs are at the quality standards established by the CIA. 
• Work with the Teaching Kitchen Manager to ensure that all supplies, equipment and par stock is available for the classes utilizing proper purchasing systems and exercising best practices with regard to cost control, inventory and budget maintenance.
• Manage and enforce all sanitation and safety practices per CA State Health Code and CIA guidelines.
• Work in collaboration with the FE Manager to maintain food cost budget for each class; review EATEC orders for on-call Food Enthusiast Instructors and make revisions as needed.
• Ensure that all orders for food and beverage are placed within the correct category to maintain accurate and thorough tracking of costs for programs. Held accountable for food cost and stay within guidelines set forth. 
• Maintain an understanding of current food enthusiast trends.
• Assume responsibility for equipment and facilities of the kitchen and/or classrooms.
• Maintain a clean and professional appearance and set the standards for all FE kitchen staff.
• Create lasting relationships with food enthusiast students.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• High school diploma or GED required.

Experience:

• Minimum of eight (8) years of professional culinary experience.
• Minimum of three (3) years of experience in culinary/consumer education and/or two (2) years of staff training in a kitchen setting.

PREFERRED QUALIFICATIONS

• Previous instructional and kitchen demonstration experience preferred.
• Associate’s Degree.
• Advanced certification such as CHE, ACF, or ProChef®.
• ServSafe certification.

REQUIRED SKILLS

• High skill level in Culinary Arts, kitchen demonstration and safety/sanitary practices.
• Extensive knowledge of professional cooking, food preparation, kitchen food production management and service in the hospitality industry.
• Strong oral communication skills, including the ability to break complex concepts down to an appropriate level for students.
• Ability to identify learning outcomes and execute plans to achieve those objectives with students.
• Strong teamwork, organizational and interpersonal skills; ability to be adaptable and dependable.
• Strong skills in the use of Microsoft Office applications, including Outlook, Excel, Word, and PowerPoint.

WORKING CONDITIONS

• Must be available to work nights and weekends as required due to business needs.
• Must have the ability to lift fifty (50) pounds.
• Must be able to stand for extended periods of time in a typical kitchen environment.
• Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.
• Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.