Lead Chef Instructor at JAX Cooking Studio

Job Description

Job Description

Are you a CHARASMATIC CHEF who enjoys TEACHING and COLLABORATION? Summer Camps start in June, and our campers are ready for you to create a fun, memorable experience.

JAX Cooking Studio is looking for a part-time LEAD CHEF to teach cooking classes to home chefs–adults, children, families, and corporate teams. You will work in conjunction with our strong team of culinary professionals to provide guests with an outstanding experience that is both educational and entertaining. If you possess strong teaching, communication, and interpersonal skills and are comfortable speaking in front of a group of 20 people, let's talk! Hourly rate plus tips!

Duties and Responsibilities:

• Prepare for and teach cooking classes using the menu and recipes provided by JAX Cooking Studio.
• Prepare food in advance for guest use or consumption during upcoming classes. Assist other chefs.
• Maintain a safe, orderly, sanitized kitchen that, at a minimum, complies with regulatory requirements.

Qualifications and Expectations:

• Display a strong customer service attitude in all interactions with JAX Cooking Studio guests and colleagues
• Along with other staff, assist with maintenance of cooking studio, including its equipment and utensils.
• Communicate effectively and respectfully with guests and colleagues

Minimum Qualifications:

• Culinary school graduate with a certificate of completion from an American Culinary Federation sponsored apprentice program OR have equivalent culinary knowledge through work experience.
• 1-2 years kitchen operations or kitchen management experience (in a fine dining environment, preferred).
• Teaching experience preferred
• Required certification: ServSafe Food Manager. Or, ability to obtain certification upon employment.

Essential Functions:

• Ability to lift, move, carry products, climb ladders, bend, reach, squat, kneel, twist, and stand for several hours a day.
• Possess hand-eye coordination and be able to perform repetitive arm and hand movements using sharp knives and cooking equipment.
• Be able to communicate verbally and work cooperatively with employees and customers.
• Be able to work flexible hours on a regular basis.
• Have regular and predictable attendance. 
• Be able to remain in a stationary position for up to 3 hours at a time.
• Be able to move about the workplace, coaching and directing staff and/or class participants.
• Be able to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors or recognizing flavors or odors using tongue or nose.
• Be able to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.
• Be able to work a varied schedule to teach classes at different times of the day, week and year.
• Be able to operate a computer, POS system, and keyboard to accomplish work. 
• Be able to lift and/or move kitchen equipment weighing up to 35 pounds. 
• Be able to work with an open flame and/or other heating units and be able to withstand exposure to variation in kitchen temperature.

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