Culinary & Nutrition Instructor - Youth

GENERAL FUNCTION: Under the supervision of the Nutrition Director, the Culinary & Nutrition Instructor will assist in teaching hands-on cooking and nutrition to youth at various YMCA branches. 

MINIMUM REQUIREMENTS

Education/Experience Requirements:

1. Must be at least 18 years of age
2. High school degree or equivalent required
3. Practical experience leading classroom group activities with youth required
4. High level of comfort with cooking various types of food required

Physical/Mental Requirements:

1. Must be able to perform the following physical activities; climb stairs, bend, stoop, kneel, twist, reach with hands, sit, stand for extended periods of time, walk, lift and/or move up to 50 pounds, have finger dexterity, grasp, perform repetitive motions, talk, hear and have visual acuity
2. Ability to perform sample class demonstrations
3. Must have ability to communicate effectively; verbal, non-verbal and written
4. Must be able to relate to and work with diverse groups of people in a friendly and consistent manner
5. Ability to handle all questions/concerns and resolve conflicts in a courteous and professional manner
6. Ability to demonstrate a high level of maturity, patience, dependability, sound judgement; and the desire to work with all ages, especially children
7. Ability to foster positive relationships with members and program participants
8. Must possess ability to exercise high levels of discretion and confidentiality
9. Maintain a neat and professional appearance at all times

Job Requirements:

1. Commitment to the YMCA mission, vision and values
2. Complete all Conditions of Employment in accordance with association policies to include, NEO, CPR/AED, First Aid, Oxygen
3. Available to work varied shifts; may include daytime, evening, and weekends. Hours will vary between 4-9 hours per week depending on class enrollment and scheduling

JOB RESPONSIBILITIES

1. Actively recruit and engage participants, ensuring a positive and memorable experience.
2. Teach culinary skills related to recipes and ingredients used in programming, providing hands-on instruction.
3. Share nutrition information aligned with established class curriculums, promoting healthy eating habits.
4. Procure necessary supplies through grocery shopping.
5. Arrive early for classes, ensuring all supplies and equipment are ready for use.
6. Maintain a high level of sanitation, cleanliness, and food safety throughout the program.
7. Transport and store equipment as needed.
8. Work independently, taking the initiative to complete tasks without constant supervision.
9. Gather feedback from participants to enhance the program, improve retention, and evaluate effectiveness.
10. Contribute to the Strong Community Campaign efforts.
11. Perform other tasks as assigned.

EFFECT ON END RESULT: Enhancing participants' culinary and nutritional knowledge will create a positive experience, leading to increased program enrollment.