Cooking Instructor

POTENTIAL INDEPENDENT CONTRACTOR INSTRUCTIONAL ASSIGNMENTS

• Program:
  Cooking & Culinary Arts Enrichment
• Teaching Mode:
  In-person instruction at partner schools and community sites
• Grade Levels:
  Elementary, Middle, and High School (varies by assignment)

• Typically one class per week
• Approximately one instructional hour per session
• Programs generally run for about 10 weeks
• Opportunities available throughout the school year based on school partnerships

Concorde Education partners with schools to provide engaging enrichment programs that help students develop practical life skills through hands‑on learning. Cooking Instructors lead structured, interactive classes that introduce students to culinary fundamentals while building confidence, creativity, teamwork, and independence. Lessons emphasize safe kitchen practices, healthy food habits, and age-appropriate cooking techniques in a fun, supportive learning environment. Assignments vary by school based on student age, available facilities, and program goals.

• Kitchen safety and sanitation
• Food safety and allergen awareness
• Measuring ingredients and following recipes
• Basic food preparation techniques
• Age‑appropriate knife skills and kitchen tool safety
• Mixing, baking, stovetop, and no‑cook recipes
• Healthy eating and nutrition fundamentals
• Cultural and international cuisine exploration
• Meal planning and reducing food waste
• Teamwork, organization, and kitchen responsibilities

• Deliver engaging, hands‑on cooking lessons using structured lesson plans.
• Create a safe, organized, and inclusive learning environment.
• Follow all school safety procedures, food safety standards, and allergy protocols.
• Adapt instruction to student age, experience level, and available kitchen equipment.
• Encourage creativity, collaboration, and confidence while developing practical cooking skills.
• Maintain professional communication with school staff and Concorde Education.
• Track attendance and complete required program documentation.

• Minimum of 60 college credits completed or an Associate degree (completed or in progress)
• Experience in cooking, baking, culinary arts, food preparation, or a related field
• Experience working with children or adolescents in schools, camps, after‑school programs, tutoring, coaching, or similar settings
• Strong classroom management and communication skills
• Professional, dependable, and organized
• Ability to maintain a safe, structured learning environment while supervising hands‑on activities

• Culinary education or professional kitchen experience
• Teaching or youth enrichment experience
• Food safety certification (such as Serv Safe)
• Passion for teaching practical life skills through experiential learning