Culinary Program - Workforce Development Instructor; Pooled Position

Job Summary

Instruct adult and transitional high school students with developmental disabilities in foundational, pre‑vocational skills in culinary career pathways.

• Assess the instructional requirements of student cohort and provide orientation and instruction to program content and expected competencies to be learned.
• Create curriculum and lessons that utilize a variety of instructional techniques, with particular emphasis on hands‑on skills, to prepare students to apply new acquired abilities in an entry‑level position in the workplace.
• Ensure that industry standards and certifications are incorporated into the program, including Serv Safe certification.
• Provide training in the proper use of commercial kitchen equipment.
• Reinforce the skills training to the application of skills in real‑life job settings.
• Instruct on, and emphasize the attributes for success: timeliness, attendance, following supervisor instruction, communication and interaction with peers and supervisors in the workplace.
• Deliver courses in subject‑matter expertise, with class schedules that may include day, evening or weekends.

Minimum AS or AAS degree or industry relevant certification(s), with a strong work history and demonstrated culinary expertise. Professional designations or certifications in subject matter desired. Serv Safe Certified Instructor/Proctor.

• Knowledge of the culinary field via life experience, certification or other demonstrated skill mastery required.
• Knowledge of current industry practices.
• Previous teaching experience of adult learners, and experience with individuals with varying abilities, learning styles strongly desired.

• Ability to deliver education to diverse students and flexibility throughout delivery.
• Ability to utilize a variety of teaching methods including demonstration, hands‑on lessons, creating engaging visuals, application of technology where appropriate.
• Excellent communication skills.

Tuesdays and Wednesdays, 4pm-7pm.