Chef Instructor

Designs and develops engaging culinary courses and curricula that align with educational standards and participants' needs. Delivers clear and concise lectures, demonstrating cooking techniques, and guiding participants through hands-on exercises and facilitating discussions. Ensures a safe and clean working environment by adhering to food safety regulations and maintaining kitchen equipment. Completes weekly sanitation checklist and develops action plans as needed. Monitors the atmosphere of the location to include music, scent, lighting, temperature, and overall cleanliness; adjusts as necessary to participants' needs or preferences. Anticipates the needs of class participants; sets up each participant's station to support the curriculum and ensures that they remain engaged throughout their entire experience. Monitors general department operations, establishes work reschedules, issues daily work assignments and responds to requests for service. Prepares general and special diet items in accordance with established standardized recipes. Decides on recipe ingredient substitutions or garnishes based on diet requirements. Estimates food requirements and controls serving portions, eliminating waste and leftovers. Reviews weekly food usage and completes weekly inventory. Completes class production forecasting sheet. Prepares catered and specialized events including luncheons, buffets, and dinners as needed. Major Responsibilities Designs and develops engaging culinary courses and curricula that align with educational standards and participants' needs. Delivers clear and concise lectures, demonstrating cooking techniques, and guiding participants through hands-on exercises and facilitating discussions. Ensures a safe and clean working environment by adhering to food safety regulations and maintaining kitchen equipment. Completes weekly sanitation checklist and develops action plans as needed. Monitors the atmosphere of the location to include music, scent, lighting, temperature, and overall cleanliness; adjusts as necessary to participants' needs or preferences. Anticipates the needs of class participants; sets up each participant's station to support the curriculum and ensures that they remain engaged throughout their entire experience. Monitors general department operations, establishes work reschedules, issues daily work assignments and responds to requests for service. Prepares general and special diet items in accordance with established standardized recipes. Decides on recipe ingredient substitutions or garnishes based on diet requirements. Estimates food requirements and controls serving portions, eliminating waste and leftovers. Reviews weekly food usage and completes weekly inventory. Completes class production forecasting sheet. Prepares catered and specialized events including luncheons, buffets, and dinners as needed. Licensure, Registration, And/or Certification Required Serve Safe Certification required at hire. Education Required Associate’s degree in culinary arts or related field, or equivalent experience. Experience Required 1 year of culinary teaching or related teaching experience required. Knowledge, Skills & Abilities Required Must have problem solving and decision‑making skills. Proficiency in 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 above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout. Continuously lifts up to 10 lbs., frequently lifts up to 20 lbs. and occasionally lifts up to 50 lbs. Working atmosphere may contain odors from food and dust from flour, spices, etc. May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary. Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a cooking environment. Preferred Job Requirements Experience working in a team-based or clinical environment Experience teaching participants both in-person and virtually 3 or more years of teaching experience 3 or more years of experience in a large volume food 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. #J-18808-Ljbffr