Chef Instructor

Major Responsibilities: Designsanddevelopsengaging culinary courses and curricula that align with educational standards andparticipantsneeds. Delivers clear and concise lectures,demonstratingcooking techniques, and guiding participants through hands-on exercisesandfacilitatingdiscussions. Ensures a safe and clean working environment by adhering to food safety regulations andmaintainingkitchen equipment.Completes weekly sanitation checklist anddevelopsaction plans as needed. Monitors the atmosphere of the location to include music, scent, lighting, temperature, and overall cleanliness; adjusts as necessary toparticipants’needs or preferences. Anticipates the needs of class participants; sets up each participant’s station to support the curriculum and ensures that theyremainengaged throughout their entire experience. Monitors general department operations,establisheswork reschedules, issues daily work assignments and responds to requests for service. Prepares general and special diet itemsin accordance withestablished standardized recipes. Decides on recipe ingredient substitutions or garnishes based on diet requirements. Estimates food requirements and controls serving portions,eliminatingwaste and leftovers. Reviews weekly food usage and completes weekly inventory.Completes class production forecastingsheet. Preparescatered and specialized events including luncheons, buffets, and dinners as needed. Licensure, Registration, and/or Certification Required: Serve Safe Certificationrequiredat hire. Education Required: ?? Associate’s degree in culinary artsor related field, or equivalent experience. Experience Required: ?? 1 year ofculinaryteachingor related teachingexperiencerequired. Knowledge, Skills & Abilities Required: Must have problem solving and decision-making skills. Proficiencyin meat roasting and preparation of sauces, gravies, vegetables, meats, cereal, hors d'oeuvres, eggs, soup, casseroles, frying, broiling, steaming, baking, and grilling. Physical Requirements and Working Conditions: Operates all equipment necessary to perform the duties of the job. Stands, walks, and reaches aboveshouldersthe majority ofthe workday as well as squats, bends, twists,kneelsand climbs throughout. Continuouslylifts upto 10 lbs., frequentlylifts upto 20 lbs. and occasionallylifts upto 50 lbs. Workingatmosphere maycontainodors from food and dust from flour, spices, etc. May be exposed to mechanical,electricaland chemical hazards. Protective clothing must bewornas necessary. Will be exposed to sharp knives, other sharp cooking utensils, heat fromovensand other hazards in a cooking environment. PreferredJobRequirements Experience Required: Experience working in a team-based or clinical environment Experience teachingparticipantsboth in-person and virtually 3 or more years of teaching experience 3 or moreyears of experience in a largevolumefood preparation and distribution operation. Knowledge, Skills & Abilities Required: Bilingual preferred This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.