Teaching Kitchen Chef Instructor

Major Responsibilities:

• Designs and develops engaging culinary courses and curricula that align with educational standards and participants needs. Delivers clear and concise lectures, demonstrating cooking techniques, and guiding participants through hands-on exercises and facilitating discussions. 
• Ensures a safe and clean working environment by adhering to food safety regulations and maintaining kitchen equipment. Completes weekly sanitation checklist and develops action plans as needed.  
• Monitors the atmosphere of the location to include music, scent, lighting, temperature, and overall cleanliness; adjusts as necessary to participants’ needs or preferences. 
• Anticipates the needs of class participants; sets up each participant’s station to support the curriculum and ensures that they remain engaged throughout their entire experience. 
• Monitors general department operations, establishes work reschedules, issues daily work assignments and responds to requests for service. 
• Prepares general and special diet items in accordance with established standardized recipes. Decides on recipe ingredient substitutions or garnishes based on diet requirements. 
• Estimates food requirements and controls serving portions, eliminating waste and leftovers. Reviews weekly food usage and completes weekly inventory. Completes class production forecasting sheet.  
• Prepares catered and specialized events including luncheons, buffets, and dinners as needed.  

Licensure, Registration, and/or Certification Required:

• Serve Safe Certification required at hire. 

Education Required:

• ​​ Associate’s degree in culinary arts or related field, or equivalent experience.  

Experience Required:

• ​​ 1 year of culinary teaching or related teaching experience required. 

Knowledge, Skills & Abilities Required:

• Must have problem solving and decision-making skills. 
• Proficiency in meat roasting and preparation of sauces, gravies, vegetables, meats, cereal, hors d'oeuvres, eggs, soup, casseroles, frying, broiling, steaming, baking, and grilling. 

Physical Requirements and Working Conditions:

• Operates all equipment necessary to perform the duties of the job. 
• Stands, walks, and reaches above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout. 
• Continuously lifts up to 10 lbs., frequently lifts up to 20 lbs. and occasionally lifts up to 50 lbs. 
• Working atmosphere may contain odors from food and dust from flour, spices, etc. 
• May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary. 
• Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a cooking environment. 

Preferred Job Requirements

Experience Required:

• Experience working in a team-based or clinical environment 
• Experience teaching participants both in-person and virtually  
• 3 or more years of teaching experience 
• 3 or more years of experience in a large volume food preparation and distribution operation. 

Knowledge, Skills & Abilities Required:

• Bilingual preferred  

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.