Adaptive Culinary Arts Instructor

Oparc; Montclair (CA); On-site; USD 50,000 - 53,000; Full time

Job summary

OPARC in Montclair, CA is seeking an Instructor for Culinary Arts to design, implement, and deliver adaptive culinary programs across two kitchen environments. The role emphasizes person-centered instruction, safety, and workforce readiness to help participants gain independence and employability.

You will lead classes, develop curricula, mentor staff, and ensure high-quality food service operations while maintaining compliance with health standards and documentation requirements.

Qualifications

• High school diploma or equivalent required.
• Associate's degree in Culinary Arts with three years' restaurant/food-service experience, Certificate of Completion in Culinary Arts or Restaurant Management with three years' relevant experience, or Bachelor's degree in Culinary Arts Management, Hospitality Management, or a related field preferred.
• Experience providing instruction, vocational training, or skill development to adults with intellectual and developmental disabilities preferred.
• CPR and First Aid training required.
• Valid San Bernardino County Environmental Health Services Food Handler's Card and Food Manager Certification required.

Responsibilities

• Develop and implement adaptable culinary arts curricula for varied skill levels and culinary interests.
• Lead culinary classes, demonstrations, workshops, and hands-on learning experiences.
• Oversee two kitchen environments: facility kitchen and Creative Arts instructional kitchen.
• Coordinate with Job Coach to ensure culinary operations and employment-readiness goals.
• Maintain menus, recipes, training materials, and safety/quality standards.

Education

Associate's degree in Culinary Arts

Certificate of Completion in Culinary Arts or Restaurant Management

Bachelor's degree in Culinary Arts Management or Hospitality Management

Job description

OPARC in Montclair, CA is seeking an Instructor for Culinary Arts to design, implement, and deliver adaptive culinary programs across two kitchen environments. The role emphasizes person-centered instruction, safety, and workforce readiness to help participants gain independence and employability.

You will lead classes, develop curricula, mentor staff, and ensure high-quality food service operations while maintaining compliance with health standards and documentation requirements.