Teaching Kitchen Chef Instructor

• Designsanddevelopsengaging culinary courses and curricula that align with educational standards andparticipantsneeds. Delivers clear and concise lectures,demonstratingcooking techniques, and guiding participants through hands-on exercisesandfacilitatingdiscussions.
• Ensures a safe and clean working environment by adhering to food safety regulations andmaintainingkitchen equipment.
  
  Completes weekly sanitation checklist anddevelopsaction 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 theyremainengaged throughout their entire experience.
• Monitors general department operations,establisheswork reschedules, issues daily work assignments and responds to requests for service.
• Prepares general and special diet itemsin 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 forecastingsheet.
• Preparescatered and specialized events including luncheons, buffets, and dinners as needed.

• Serve Safe Certificationrequiredat hire.

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

• 1 year ofculinaryteachingor related teachingexperiencerequired.

• 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.

• Operates all equipment necessary to perform the duties of the job.
• Stands, walks, and reaches above shoulder the majority ofthe workday as well as squats, bends, twists,kneelsand climbs throughout.
• Continuouslylifts upto 10 lbs., frequentlylifts upto 20 lbs. and occasionally lifts upto 50 lbs.
• Workingatmosphere maycontainodors from food and dust from flour, spices, etc.
• May be exposed to mechanical,electrical and chemical hazards. Protective clothing must bewornas necessary.
• Will be exposed to sharp knives, other sharp cooking utensils, heat fromovensand other hazards in a cooking environment.

• Experience working in a team-based or clinical environment
• Experience teachingparticipantsboth in-person and virtually
• 3 or more years of teaching experience
• 3 or moreyears of experience in a largevolumefood preparation and distribution operation.

• 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.