Chef Instructor - Train Culinary Skills for Impact

St. Mary’s Food Bank; Phoenix, Northern (AZ, KY); Hybrid; USD 50,000 - 58,000; Full time

Benefits offered by this job

Competitive Pay

Medical Insurance

401(k) Retirement Savings

Tuition Assistance

Wellness Programs

Employee Referral Bonus

Job summary

St. Mary’s Food Bank in Phoenix seeks an experienced Chef Instructor to lead culinary education as part of the Community Kitchen Program. You will teach culinary skills to a diverse group, develop menus, and set high standards for food handling.

You will guide students through classroom and kitchen activities, ensuring safety, sanitation, and timely execution of lessons, while coordinating with fellow instructors and managers to align curriculum with program goals.

Qualifications

• Minimum of 5 years work related experience or equivalent combination of education and job-related experience in a Food Service Management Role.
• Preferred: AA in Culinary Studies.

Responsibilities

• Manages a clean, well maintained and organized kitchen by instructing students in basic sanitation and culinary arts skills, ensuring safe food handling procedures, and maintaining on-going temperature logs in cooler and freezer.
• Maintains current inventory for all food items, pro-actively utilizing food bank inventory in order to reduce food purchases and placing all food and non-food kitchen orders in a timely fashion.
• Maintains a professional, helpful and non-threatening learning environment, actively teaching scheduled curriculum topics to students in the kitchen.
• Coordinates with other instructors, ensuring materials being taught in the classroom and the kitchen are concurrent with employer expectations.
• Provides knife skill and cooking demonstrations for basic culinary techniques.
• Assists in developing curriculum and class calendar.

Skills

Food Service Management

Education

AA in Culinary Studies

Job description

St. Mary’s Food Bank in Phoenix seeks an experienced Chef Instructor to lead culinary education as part of the Community Kitchen Program. You will teach culinary skills to a diverse group, develop menus, and set high standards for food handling.

You will guide students through classroom and kitchen activities, ensuring safety, sanitation, and timely execution of lessons, while coordinating with fellow instructors and managers to align curriculum with program goals.