Instructor: Culinary Arts

The Instructor of Culinary Arts working within the Correctional facilities, is responsible for planning, conducting and assessing hands‑on classroom instructional activities. The instructor is responsible for teaching students about supplies, pricing, menu planning, safety and sanitation issues that arise in the restaurant or food service industry. The instructor is responsible for teaching culinary terminology, food cuisines, meat, fish and poultry preparation preparing students to cook meals and work alongside a chef or team to prepare meals and work with each student to prepare them for employment, advanced training or career advancement.

The instructor will develop the curriculum, maintain educational records; inventory food supplies; tracking achievement of desired outcomes. The Instructor of Culinary Arts working within Correctional facilities should have an understanding of data‑based instruction and the ability to relate and build rapport with people of diverse backgrounds. The instructor should exhibit proficiency with computers and software. This individual should be reliable, professional, and have excellent interpersonal skills.

The instructor should also be able to differentiate instruction based on student needs, and integrate skills and content to deliver cohesive integrated lessons.

The Instructor of Culinary Arts should model Hope Works values and ethics. To be effective in this position, one must be caring, empathetic, conscientious, confidential, culturally‑sensitive, and client‑centered. This individual should adhere to professional standards as outlined by rules and regulations governing the profession.

• Knowledge of the principals and practices of adult education.
• Knowledge of instructional planning and teaching methods; skill in the use of assessment instruments
• Knowledge of food preparation techniques and industry standards
• Ability to develop appropriate educational goals and objectives.
• Ability to establish and maintain an effective learning environment.
• Ability to communicate effectively; both orally and in writing

• Plan daily activities that would enhance the student’s knowledge and abilities in the area of Culinary Arts.
• Instruct and evaluates students in a simulated worksite area/classroom environment
• Maintain repair of classroom equipment; order and replace broken parts or equipment
• Maintain a clean and safe work space
• Assists management with developing curriculum, supplies list, budgeting, and other duties
• Participate in available training to remain current in culinary arts technology and industry standards
• Responsible for performing and/or instructing routine culinary arts instruction in the areas of food preparation, cooking methods, baking techniques, safety and sanitation.
• Maintain accurate documentation of program operations, including, but not limited to, documentation required for files, internal systems, compliance, and electronic records
• Ability to write reports and business correspondence; ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public