Chef Instructor
Listed on 2026-10-04
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Education / Teaching
Job Description
ABOUT NO MORE EMPTY POTS
No More Empty Pots (NMEP) is a grassroots non-profit corporation that connects individuals and groups to improve self-sufficiency, regional food security and economic resilience of urban and rural communities through advocacy and action. No More Empty Pots’ vision is to support communities in becoming self-sufficient and food secure through collaboration and adhering to core values of education, stewardship, and sustainability.
NMEP CORE VALUES
Dedicated
People-Centered/Trustworthy
Solution Focused
Arable-Adaptable
Forward Thinking
Innovative
No More Empty Pots follows an accountability model where all candidates for NMEP positions are evaluated on “get it,” “want it, “capacity to do it,” and alignment with organizational core values. All candidates must have the ability to:
Engage in effective communication
Accept challenges
Prioritize tasks
Use critical thinking skills to solve problems
Be rooted in their “Why”
Work independently and in team settings
Work with a growth mindset
Be detail oriented and deadline driven
Display commitment to NMEP’ mission
Be dedicated to reducing structural inequities
Prioritize people and relationships
Maintain high standards of program delivery and customer service
Be self-starting with confidence to ask questions or ask for help
Have ownership of job accountabilities
No More Empty Pots seeks a people-focused, detail-oriented culinary educator to join our team. The applicant will have a thorough knowledge of the seasonality of regional produce and an ability to creatively adapt CCP curriculum to the seasons as well as other mission-driven organizational goals such as reducing waste and meeting program objectives. The applicant will possess a unique combination of adherence to high standards and empathy.
The current program design is 8 weeks in length and uses an in-person instructional model, as well as concurrent hands-on work experience. The applicant is interested in strengthening facilitation skills by learning and implementing teaching techniques that increase student learning in collaboration with the Curriculum Specialist. The Culinary Certificate Program currently operates by collaborating with a number of partners including Metropolitan Community College.
REPORTS TO
Programs and Operations Manger
TOP 5ACCOUNTABILITIES
Leadership + Management = Accountability:
Ensure team members and students have clear roles, expectations, and tools to do the job. Provide feedback and development opportunities to hold each person accountable while supporting their growth.
Design and implement programming that ensures students are equipped with job-readiness skills that support living-wage employment
Follow standard operating procedures in alignment with the expectations set forth by the catalog and the Nebraska Department of Education
Oversee day-to-day operations of the Culinary Certificate Program ensuring efficiency and high-quality programming within budget.
Observe and evaluate student performance and behavior, including filling out rubrics, grading, and assessing skills, and delivering effective feedback to improve student learning.
80% DIRECT CULINARY INSTRUCTION & PLANNING
Direct Culinary Instruction
Provide 20-30 hours/week of culinary instruction through lectures as well as direct culinary instruction
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