Culinary Educator

Job Purpose

The Culinary Programs Educator candidate will have a strong background in culinary arts and a commitment to working with youth, particularly those from Native Hawaiian communities. The Culinary Programs Educator will design, implement, and lead culinary classes and workshops that engage and educate youth, helping them develop essential cooking skills and an appreciation for healthy, culturally significant foods. The Culinary Programs Educator will be responsible for teaching cooking skills, preparing students for professional opportunities, and fostering a learning environment that encourages personal growth. This role involves developing customized lesson plans, staying current on culinary trends, and implementing LC policies and procedures. The Culinary Programs Educator will be able to teach about Hawaiian cultural education and form relationships and collaborate with local communities, organizations and farms for hands – on cultural experience for ʻōpio.

Essential Responsibilities

• Manages the reception area to ensure effective telephone and mail communications both internally and externally to maintain professional image.
• Teaching Cooking Skills:
• Demonstrate proper techniques and teach kamaliʻi how to use kitchen equipment.
• Teach fundamental cooking techniques, food safety, and nutrition.
• Gather materials and cooking apparatuses.
• Adhere to safety procedures.
• Preparing Students for Higher Education and Professional Opportunities:
• Instruct students about the demands of working in restaurants, catering, and test kitchens.
• Oversee student field experiences in career areas.
• Creating Lesson Plans:
• Develop and implement lesson plans that fulfill the requirements of the LC program by integrating Hawaiian culture and hands – on cultural experience.
• Prepare lessons that reflect accommodations for individual student differences.
• Conduct assessment of student learning styles and use results to plan instructional activities.
• Staying Up to Date:
• Keep current on culinary trends, techniques, and proper practices.
• Participate in staff development activities to improve job-related skills.
• Communicating:
• Collaborate with other educators and staff to integrate culinary programs with other center activities.
• Establish and maintain a professional relationship and open communication with parents, students, colleagues, and community members.
• Establish partnerships with local farms and cultural practitioners.
• Implementing Policies:
• Implement Liliʻuokalani Center policies and procedures.
• Incorporate Native Hawaiian cultural practices and ingredients into the curriculum.
• Monitor and evaluate program effectiveness, adjusting as needed.
• Creating a Learning Environment:
• Foster a class environment that encourages learning, personal growth, and independent living.
• Create a classroom environment conducive to learning and appropriate for the physical, social, and emotional development of students.
• Take all necessary and reasonable precautions to protect students, equipment, materials, and facilities.
• Classroom Management and Organization:
• Plan and assign work with instructional aides and volunteers and oversee completion.
• Assist in selecting books, equipment, and other instructional materials.
• Maintain a clean and organized kitchen and classroom space.
• Professional Growth and Development:
• Attend and participate in faculty meetings and serve on staff committees as required.
  
  

Other Duties

• Perform other duties as assigned by the Culinary Programs Director.
• Use good judgment and problem-solving skills.
• Demonstrate time management and detail-oriented skills.
• Ability to work effectively under pressure and meet deadlines.
• Show compassion without being ineffectual.
  
  

Qualifications

• Bachelor's degree in culinary arts, Education, or a related field.
• At least 2 years of experience in culinary instruction or youth work.
• Five years of wage-earning experience in Culinary or Foodservice.
• Valid driver's license, clean traffic abstract.
• TB clearance
• Knowledge of Culinary/ Food service cooking methods and techniques.
• General knowledge of curriculum and instruction.
• Ability to work effectively with diverse youth populations, instruct students and manage their behavior.
• Strong organizational, communication, and interpersonal skills.
• Ability to work flexible hours, including evenings and weekends, as needed.
  
  

Job Competencies

• Aloha: awareness and approach to the work with compassion, empathy, and kindness.
• ‘Imi Na’auao: a constant desire for seeking knowledge; lifelong learner.
• Po’okele: desire to perform in excellence.
• Wiwo’ole: maintain a courageous, brave, and fearless mindset.
• Pono: understand the appropriateness of time, place, reason, people, and tools
• Kuleana: bring a deep sense of responsibility and accountability
• Collaboration: Ability to interact effectively with youth, community partners, and multi-disciplinary teams. Knowledge of community resources and services
• Ethical Practice: Model the highest level of ethical behavior, integrity, and social responsibility Uphold and embody all LT values.
• Communication: Clearly convey and receive information and ideas. Engage the listener and invite response and feedback. Demonstrate strong written, oral, and listening skills.
• Cultural Competence: Respect and relate well to people from varied backgrounds and sensitive to group differences. Experience working with at-risk youth and ability to apply positive youth development principles to that work.
• Relationship Management: Experience working with staff at all levels in a collaborative environment; ability to promote and sustain positive workplace values and relationships.
• Interpersonal Skills: Ability to work well under pressure and to remain calm and controlled when faced with challenging situations.
  
  

Organization Competencies

• Alignment with Queen’s legacy: Understanding and appreciation of Queen Liliuokalani’s story, her legacy and the Hawaiian Culture is foundational to staff’s commitment to working with our Hawaiian children, families and communities. Demonstrates respect for and appreciation of Hawaiian values history, and culture, understanding its implication in one’s work, in fostering meaningful relationships, and in embracing the community served.
• Ho`omau i ka `imi Na`auao (Continuous Learning and Improvement): Committed to creating and reinforcing an environment of continuous learning and improvement.
• Ho`ike i na Mana`o Pono (Effective Communication): Communicates with those we serve and each other in a consistent manner that results in mutual understanding, harmony, and action.
• No'ono'o loi (Critical Thinking and Problem Solving): Actively and skillfully understands, conceptualizes, applies, analyzes, synthesizes, and/or evaluates information and develops and supports fact-based analyses and recommendations
• Ho'o kumu a'e or `Imi hakuhia (Innovation): Identifies and integrates creative ideas into new or existing services and promotes effective problem-solving.
• Pilina Ho`ohana a me ka Hana Hilina`i (Building Relationships and Creating Trust): Manages relationships to create optimal opportunities and move the organization forward.
• Alu Like I ka Hana (Teamwork): Works cooperatively and collaboratively with others throughout the organization in alignment with the organization's objectives.
• Ho`onui I ka `Ike (Capacity Building): Encourages personal growth by exhibiting trust and a belief in the capacity of others.
  
  

Mental And Physical Demands

• Must be able to lift at least 50 pounds.
• Stand for extended periods.
• Must be in good physical condition.
• Ability to deal with stressful situations and handle multiple tasks daily.
  
  

Terms and Conditions of Employment

As a condition of employment, employee will be subject to LT’s policies and procedures.

SALARY RANGE ADVERTISED IS THE HIRING OR STARTING RANGE FOR THE ROLE.

Job Title: Culinary Programs Educator

Reports to: Director, Culinary Programs

FLSA Status: FT; Non-Exempt

Aligned Executive: VP and Chief Program Officer

Kipuka: Liliʻuokalani Center

Department: Lili’uokalani Center – Culinary