Cooking Class Instructor - Twin Farms

Relaischateaux; Barnard (VT); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Health insurance

401(k) plan

Staff meal

Relocation support

Tuition assistance

Employee lodging privileges

Job summary

Twin Farms in Vermont invites a Cooking Class Instructor to lead 1.5-hour hands-on sessions for guests, teaching pasta kneading, cookies decoration, and grilling techniques in a collaborative setting with the Executive Chef, Head Chef, and Activities Manager.

The role combines culinary instruction with kitchen support, emphasizing safety, guest satisfaction, and teamwork. Prior fine dining experience and culinary training are preferred, with flexible hours including weekends and holidays.

Qualifications

• 2+ years cooking in a fine dining or hotel setting.
• Culinary education or equivalent on-the-job training.
• Ability to manage time and multitask.

Responsibilities

• Lead guests through 1.5-hour cooking sessions.
• Monitor food production quality and inventory.
• Coordinate with Executive/Head Chef and Activities Manager.
• Uphold kitchen safety and sanitation standards.
• Support menu development and kitchen leadership.

Skills

Culinary techniques

Team collaboration

Food safety

Guest interaction

Education

Culinary training

Fine dining experience

Job description

The Cooking Class Instructor reliably serves as a dynamic ingredient in our guest offering. He/she works in close collaboration with the Executive Chef, Head Chef and the Activities Manager to create a memorable experience through culinary activities. He/she will also assist with kitchen duty.

Essential Functions:

Responsibilities and functions involved in this role, but not limited to, include:

• With the guest's culinary experience foremost in mind, embark the guests on a cooking journey for 1.5hours, teaching them to knead pasta, to decorate cookies or use a grill as its best.
• Continually monitor fine details of food production and take responsibility for efficient use of inventory, quality/consistency, and the accommodation of guest specifications.
• Assume the role of liaison between the kitchen and other hotel departments- demonstrating superb lateral service, collaboration, and teamwork.
• Observe department safety procedures and policies- including proper organization of work stations as well as sanitation of all kitchen facilities and equipment.
• Perform other duties as assigned by supervisor.

Knowledge, Skills, and Abilities:

• In-depth skills and knowledge of all kitchen operations- including utilizing tools/equipment, planning and preparing a wide range of foods, and working in an effective team format.
• Capable and knowledgeable in producing consistent and high-quality product in a timely manner.
• Able to offer support to kitchen leadership with fresh ideas and creativity toward menu development and presentation.
• Knowledgeable of nutritional standards and in management of alternatives to allergy/dietary restrictions.
• Able to take direction and work independently with appropriate time management skills and good follow through/completion of tasks.
• Skilled in sharing expertise with others (directing less experienced cooks/kitchen personnel) and ready to develop new culinary skills and experiences.
• Able to exerting clear communication and friendly interpersonal skills.
• Adept at providing clear direction, fielding questions, and providing clarification in a supportive and positive tone.
• Able to embody and model a dedication to quality assurance with sincerity in working to exceed guest expectations.
• Able to maintain promote a positive attitude and ability to work well with other team members despite strains and demands.
• Able to exert strong organizational skills and efficient management of work station.
• Knowledgeable of basic kitchen and food safety procedures- including proper use of equipment and handling and storing of foods.
• Familiar with wise use of kitchen resources/inventory.

Education/Training:

• Culinary education and/or on the job training with hotel and fine dining experience preferred
• Previous experience cooking in a fine dining restaurant of at least 2 years

Working Conditions:

• Tasks are often conducted under the stress of a fast-paced environment with ever-changing demands.
• Predominant activity is on feet with continuous walking and standing.
• Frequent reaching, bending, and lifting of light loads with occasional lifting extremes up to approximately 50lbs.
• Work involves a good deal of independent management but also close collaboration with a team.
• Shift hours are typically long with weekend and holiday attendance most always necessary- requires ability to maintain a flexible schedule and work holidays.

At Twin Farms, we believe that when our team members are genuinely cared for, they are empowered to deliver extraordinary hospitality. Our benefits are thoughtfully designed to support well-being, provide stability, and encourage long-term professional growth.

Our benefits include:

• Health, dental, and vision insurance with employer contributions
• Complimentary life insurance
• 401(k) retirement plan with employer match
• Paid vacation, holidays, and sick time
• Employee Assistance Program (EAP) with confidential support and resources
• Relocation and travel assistance for select roles
• Daily staff meal
• Training, professional development, and tuition assistance
• Competitive wages
• Employee referral bonuses
• Exclusive dining and lodging privileges

Because taking care of our people isn't a perk, it's a tradition.