Culinary Enrichment Instructor

Engagement Type: Independent Contractor Instructional Assignments
Instruction Format: In-person at participating schools and community-based locations
Student Population: K-12; grade levels vary by program
Program Area: Cooking, Culinary Arts & Practical Food Skills

Concorde Education works with schools and community organizations to bring hands‑on enrichment experiences directly to students.

We are currently identifying culinary professionals, educators, and experienced cooking enthusiasts who may be interested in leading future Cooking and Culinary Arts programs as independent contractors.

These programs give students an opportunity to learn practical kitchen skills while exploring food, nutrition, creativity, and different culinary traditions. Instructors guide students through age‑appropriate activities designed to make cooking approachable, educational, and fun.

Assignment availability, schedules, student age groups, facilities, and program content vary by school.

Most opportunities involve approximately one instructional session per week, with sessions generally lasting about one hour. Individual programs commonly run for approximately 8-10 weeks.

Assignments are offered throughout the school year as programs become available through Concorde Education's school and community partnerships.

Depending on the specific assignment, instructors may introduce students to topics including:

• Cooking and baking fundamentals
• Kitchen organization, sanitation, and safety
• Reading and following recipes
• Measuring and preparing ingredients
• Safe use of kitchen tools
• Mixing, baking, stovetop, and no-cook preparation
• Nutrition and healthy food choices
• Foods and culinary traditions from around the world
• Meal preparation and planning
• Food waste awareness
• Collaboration and shared kitchen responsibilities

Selected instructors may be responsible for leading interactive culinary activities using provided or approved program materials; supervising students during hands‑on food preparation; maintaining an organized and supportive instructional environment; and adjusting activities based on student age, experience, facilities, and available equipment.

Instructors are also expected to follow applicable school procedures, allergy guidelines, and food‑safety requirements; communicate professionally with program contacts; maintain attendance records; and complete required assignment documentation.

Candidates should have:

• At least 60 completed college credits or an Associate degree completed or currently in progress
• Relevant cooking, baking, culinary, food-service, or food‑preparation experience
• Previous experience working with children or teenagers in an educational, recreational, camp, coaching, tutoring, or enrichment environment
• Strong communication and group‑management skills
• The ability to supervise hands‑on activities safely and effectively
• A dependable, organized, and professional approach to instructional assignments

Professional culinary or restaurant experience, formal culinary training, youth teaching experience, and food‑safety credentials such as Serv Safe are especially relevant.

Most importantly, successful instructors should enjoy helping young people build confidence and practical skills through hands‑on learning.

This posting is intended to identify qualified professionals who may be considered for independent contractor instructional assignments as opportunities become available.