Lead Chef Instructor - Hospitality and Training; HEAT

Job Title:

Lead Chef Instuctor

Job Type: Full Time

Organization: Hospitality Employees Advancement and Training (HEAT), Inc.

Location: Miami, FL

Salary: USD $70,000 / year

Primary Responsibility: Lead culinary classes for the HEAT program

Secondary Responsibilities: Depending on your skills, assisting with outreach efforts on HEAT’s behalf

Remote/In office: Majority of time at center teaching classes and building relationships with executive chef in various union properties

Education: Certified Executive Chef/Sous Chef, and/or B.S. in Culinary Education, Food & Beverage Management, or higher

Experience: Not-for-profit or workforce development experience, and/or experience in union hotel kitchens

Hospitality Employees Advancement and Training (HEAT), Inc. is a small non-profit organization providing training for quality jobs in South Florida’s vibrant and growing hospitality sector.

We are in Historic Overtown, Miami, and work closely with local community leaders, the Community Redevelopment Agency, UNITE HERE Local 355 and major hospitality employers.

HEAT is seeking an energetic, effective coordinator who is committed to helping people change their lives and achieve their economic goals. Many of our participants are people of color and/or immigrants from diverse communities.

The UNITE HERE Education and Support Fund, which exists to support workers in the hospitality industry, is assisting HEAT, Inc. with this posting.

• Providing direct culinary instruction to diverse group of program participants, many of whom speak Spanish and/or French (Haitian French); the Lead Chef may be asked to conduct lessons bilingually or translate key terms and instructions.
• Designing and implementing an evaluation system for program participants in upskilling and job entry culinary classes.
• Working closely with Executive Director and Employer partners, modify existing curricula, and build additional formal curricula and lesson plans for culinary and related instruction.
• Overseeing and providing support to other culinary instructors, including feedback on instructional approaches and assessments of assignments.
• Liaising with employer partner chefs to explain the program and to seek input on new needs, changing food trends that employers are embracing.
• Evaluating information to determine compliance with industry standards and will directly observe and evaluate students’ work to determine progress, provide feedback, and make suggestions for improvement.
• Designing supplementary lesson plans and materials to help participants pass industry recognized food safety credentials and line cook certifications.
• Providing direct instruction in food safety and culinary credential classes.
• Work closely with the employment team to suggest appropriate levels of placement for graduates, write letters of recommendation for participants.
• Provide occasional catering services for gatherings of up to 100 as part of the training work with classes.
• Managing inventory and purchasing orders based on HEAT’s approved processes.
• Familiarity with and have experience using multiple training methods.
• Ability to provide training in a positive manner that centers student experience and learning.
• Understanding of, and ability to manage differentiated classes for adult learners.
• B.S. in Culinary Arts or related field and culinary teaching experience of at least 3 years in formal classroom/lab settings (please note that this does not include teaching that consists primarily of demonstrations, or teaching on the line).
• Experience in creating formal curricula and designing lesson plans.
• Work with team on creating original teaching materials.
• Excellent verbal and written English communication skills.
• Serv Safe Manager certified and approved to proctor Serv Safe Manager.
• Have certifications or equivalent experience (6 months practical) in at least two of the following:
  • Vegan and vegetarian cuisine
  • Cuisine for people with high blood pressure, diabetes, or other health conditions that disproportionately impacts low wage workers
  • Global cuisine (outside Europe):
    Asian, Southeast Asian, Indian, Latin American, Mexican
  • Pastry
• Demonstrated proficiency in Microsoft Office…