Culinary Arts Instructor

The Culinary and Hospitality Instructor, Jim’s Operations Lead is a hands‑on teaching and coordination role that connects culinary and hospitality instruction with on the job training at Jim’s by MLVS. The position supports students to apply their skills through supervised restaurant service, catering production, customer service, and other practical experiences. The Instructor works in close partnership with the current Jim’s Supervisor, the MLVS COO, workforce development staff, and other team members. Essential Duties and Responsibilities Position Summary The Culinary and Hospitality Instructor, Jim’s Operations Lead is a hands‑on teaching and coordination role that connects culinary and hospitality instruction with on the job training at Jim’s by MLVS. The position supports students to apply their skills through supervised restaurant service, catering production, customer service, and other practical experiences. The Instructor works in close partnership with the current Jim’s Supervisor, the MLVS COO, workforce development staff, and other team members. Essential Duties and Responsibilities 1. Culinary and Hospitality Instruction Lead 12 week Culinary Intensive and 12 week Hospitality Management training pathways, along with assigned ServSafe instruction and related workshops. Instruct demonstrations, hands on labs, restaurant based training, catering practice, field experiences, and individual coaching. Teach culinary fundamentals, knife skills, food preparation, cooking methods, sanitation, food safety, kitchen organization, menu knowledge, inventory, cost awareness, and kitchen management. Teach hospitality competencies including front of house and back of house communication, customer service, teamwork, conflict resolution, problem solving, adaptability, stress management, leadership, scheduling, and restaurant operations. Adapt instruction to the needs of adult learners, immigrant and Latino communities, English learners, and participants with different levels of educational and professional experience. Maintain a structured, respectful, trauma informed, culturally responsive, and inclusive learning environment. Prepare students for the ServSafe Food Handler Card, ServSafe Food Manager Certificate, and other approved industry credentials. Serve as a test proctor when properly certified and authorized. Create lesson plans, course calendars, recipes, labs, assignments, skill checklists, competency assessments, and instructional materials aligned with approved curriculum and employer expectations. Monitor attendance, participation, skill development, credential readiness, and completion. Provide timely feedback, intervention, and referrals when students need additional support. 2. Student Mentorship, Career Preparation, and Employer Engagement Mentor participants in professional conduct, resilience, time management, communication, teamwork, and workplace expectations. Coordinate with workforce and case management staff to identify attendance barriers, supportive service needs, and retention risks. Build and maintain relationships with restaurants, hotels, unions, production kitchens, caterers, and other hospitality employers for guest speakers, site visits, internships, work based learning, and employment opportunities. Participate in outreach, orientations, recruitment events, community events, and program presentations as an ambassador for the MLVS Hospitality Academy. 3. Jim’s by MLVS Training and Restaurant Support Collaborate with the Jim’s Supervisor and MLVS COO to support restaurant operations and related program activities. Provide guidance to staff and students during service, food production, and scheduled training activities. Support food safety, sanitation, cleanliness, and proper use of kitchen equipment. Assist with identifying operational, staffing, supply, maintenance, and customer service needs and communicate concerns to the appropriate lead. Incorporate appropriate restaurant and catering activities into supervised learning opportunities for culinary and hospitality participants. Support a professional, welcoming, and community centered environment that reflects Jim’s role as both a restaurant and an MLVS program site. 4. Catering and Special Events Support Use catering and special events as hands‑on training opportunities for culinary and hospitality participants. Coordinate with the Jim’s Supervisor, COO, and program staff on menus, production, staffing, logistics, and service needs. Assign and guide students through supervised roles in food production, setup, service, teamwork, and event operations. Ensure catering activities are organized in a way that supports both program learning goals and quality service. Provide operational information needed for purchasing, budgeting, client coordination, and event planning. Follow established food safety, permit, and event procedures and communicate any concerns to MLVS leadership. 5. Program Administration, Data, and Contract Compliance Provide complete program information and documentation to designated data staff in time to meet monthly, quarterly, annual, monitoring, audit, and funder deadlines. Assist with the annual curriculum overview, scope of work plan, quarterly performance reports, participant success stories, corrective action plans, and monitoring preparation as assigned. Review program performance regularly and immediately communicate enrollment, attendance, completion, credential, placement, or documentation concerns to the COO. Protect participant confidentiality and follow all MLVS, City, funder, and data security requirements. Participate in required staff meetings, funder meetings, training sessions, monitoring visits, performance reviews, and program improvement processes. Contract Aligned Performance Expectations The employee is responsible for leading the instructional and operational work necessary to support the MLVS Hospitality Academy in meeting annual contract targets. These are program‑level outcomes and require coordination with outreach, case management, data, leadership, and employment placement staff: Performance accountability: The Instructor will be evaluated on the quality and consistency of instruction, student retention, timely documentation, collaboration, food safety, employer engagement, and meaningful contribution toward program outcomes. Restaurant, catering, student enrollment and retention, placement, financial, data, and contract results are shared organizational responsibilities that require coordinated work across the Jim’s Supervisor, COO, outreach, case management, data, finance, and workforce teams. Individual goals may be established in the offer or acceptance letter and annual performance plan. Required Qualifications At least 2 years of progressively responsible experience in culinary arts, commercial kitchens, restaurants, catering, hospitality operations, or a closely related field. Experience supporting restaurant, catering, kitchen, or hospitality operations and working collaboratively with supervisors, staff, or trainees. 3-4 years of instructional experience, including training, coaching, or mentoring adult learners, workforce participants, young adults, or entry‑level employees. Strong working knowledge of food safety, sanitation, commercial kitchen operations, recipe standardization, inventory, purchasing, food and labor cost control, scheduling, and customer service. Current ServSafe Food Manager Certified Instructor Certification Ability to obtain and maintain instructor and proctor credentials required for assigned certifications. Ability to use email, spreadsheets, shared drives, POS systems, scheduling tools, and program data systems accurately and consistently. Ability to work a flexible schedule, including early mornings, evenings, and weekends required. Ability to safely lift, carry, push, or pull up to 50 pounds and remain standing or moving for extended periods in a commercial kitchen and restaurant environment. Valid California driver’s license and reliable transportation strongly preferred for purchasing, catering, and event responsibilities. Preferred Qualifications Bilingual English and Spanish proficiency. Culinary degree, hospitality degree, apprenticeship, industry certification, or equivalent combination of education and experience. Must have a ServSafe Manager Certificate and Experience in nonprofit workforce development, social enterprise, immigrant serving programs, or community based organizations. Experience supporting participants with barriers to employment and coordinating with case management or supportive service teams. Experience with Clover or a comparable POS system, catering sales, menu costing, payroll or timekeeping, and grant funded program reporting. Established relationships within the San Francisco Bay Area restaurant, hotel, union, catering, or hospitality employment sectors. Core Competencies Instruction and mentorship: Translates culinary and hospitality knowledge into clear, engaging, practical learning experiences. Operational coordination: Supports people, service, production, inventory, and competing priorities through clear communication, teamwork, and organized follow through. Accountability and follow through: Meets deadlines, maintains accurate records, communicates problems early, and completes assigned work. Financial stewardship: Protects public and nonprofit resources through responsible purchasing, cost control, inventory management, and accurate reporting. Community centered service: Treats students, staff, customers, vendors, and partners with dignity, cultural humility, patience, and respect. Adaptability and problem solving: Responds calmly and effectively to staffing shortages, service changes, equipment issues, student needs, and high volume operations. Collaboration: Works closely with MLVS and LTF leadership, workforce staff, data staff, finance, outreach teams, employers, and community partners. #J-18808-Ljbffr