Workforce Instructor

Culinary Instructor – CRED Department:
Young Adult Services – CRED Program

Reports To:

Program Director, CRED Status:
Part-Time As Needed (25 hours/week)
Hourly Rate: $75.00/hour

Schedule:

Monday–Friday, 3:00 PM–8:00 PM Position Summary Queens Community House (QCH) is seeking an experienced and engaging Culinary Instructor to lead the Culinary Career Pathway within the CRED (Career Readiness, Education, and Development) Program. The instructor will deliver a comprehensive culinary curriculum developed by QCH that prepares young adults for careers in the food service industry.

The Culinary Instructor serves as both an educator and kitchen manager, ensuring the successful operation of the CRED Culinary Career Pathway. In addition to delivering instruction, the instructor is responsible for maintaining the instructional kitchen, ordering food and supplies, monitoring participant progress, providing individualized academic and practical support, and preparing participants to earn industry-recognized credentials while developing the skills necessary for employment as entry-level Prep Chefs.

The instructor will prepare participants to successfully earn the Serv Safe Manager Certification and New York State Food Handler Certificate, while building the technical, professional, and workplace skills necessary for long-term employment in the culinary industry.

Essential Responsibilities Instruction & Curriculum Delivery Deliver the Queens Community House CRED Culinary Career Pathway curriculum with fidelity and enthusiasm.

Prepare and facilitate engaging daily lessons using the curriculum provided by QCH.Teach culinary fundamentals including:

Knife skills

Mise en place and kitchen organization

Food preparation techniques

Cooking methods

Recipe execution

Portion control

Food costing and inventory basics

Kitchen sanitation and safety

Professional kitchen workflow

Prepare participants for successful completion of:

Serv Safe Manager Certification New York State Food Handler Certificate Administer practice exams, review sessions, and individualized tutoring to prepare participants for certification testing.

Reinforce workplace expectations including professionalism, communication, teamwork, punctuality, accountability, and customer service.

Differentiate instruction to meet varying learning styles and skill levels.

Kitchen Operations & Management Manage the daily operation of the instructional kitchen.

Order food, kitchen supplies, small wares, and instructional materials while maintaining the program budget.

Maintain accurate inventory of food, equipment, and supplies and communicate purchasing needs to the Program Director.

Ensure the instructional kitchen is organized, clean, sanitized, and inspection-ready before and after each class.

Enforce proper food storage, labeling, sanitation, and safety procedures in accordance with Serv Safe and Department of Health standards.

Ensure all kitchen equipment, workstations, and storage areas are cleaned and properly maintained following each instructional session.

Maintain compliance with all agency, health, and safety protocols.

Participant Instruction & Development Lead daily hands-on culinary labs that simulate a professional commercial kitchen.

Assign participants to rotating kitchen stations to ensure experience in all areas of food preparation.

Demonstrate proper culinary techniques and industry best practices.

Supervise participants throughout food preparation while providing coaching and constructive feedback.

Prepare participants for employment as entry-level Prep Chefs through practical skill-building, kitchen simulations, and workplace expectations.

Foster a positive, inclusive, and supportive learning environment that encourages participant success.

Identify participants who are…