Cooking Instructor (Part Time, After School, In-Person)

Concorde Education; New York (NY); On-site; USD 27,552 - 41,328; Part time

Job summary

Concorde Education is seeking a Cooking Instructor in New York to teach a short-format after-school course for students. This role focuses on foundational culinary skills, ensuring a safe and engaging environment.

Instructors will emphasize hygiene, nutrition, and teamwork, guiding students through hands-on cooking activities while adhering to safety protocols. The position requires a minimum of 60 college credits and strong facilitation skills.

Qualifications

• Minimum of 60 college credits (or Associate degree in progress/completed).
• Demonstrated cooking experience and comfort teaching foundational culinary skills.
• Experience working with school-age students in structured settings.

Responsibilities

• Deliver a 10-session course with engaging, hands-on instruction.
• Maintain adherence to kitchen safety routines and site policies.
• Coordinate regarding allergens, ingredient restrictions, and student safety.

Skills

Cooking experience

Facilitation skills

Communication skills

Teamwork development

Education

Minimum of 60 college credits or Associate degree

Job description

Schedule: Typically 1 hour per week for 10 weeks (after school); exact days/times vary by assignment

Location: On-site at a partner school or community site; varies by assignment

Start Date: Rolling openings based on partner schedules

Position Overview

Concorde Education is seeking an engaging, student-centered Cooking Instructor to facilitate a short-format after-school enrichment course for students. This course introduces learners to foundational culinary skills, kitchen safety, and healthy food habits through hands‑on, age‑appropriate cooking activities. Students build confidence and independence while practicing teamwork, following directions, and applying basic math and science concepts in a real‑world context.

All instruction must align to site policies, supervision expectations, allergy awareness requirements, and appropriate food safety practices. The instructor will deliver instruction across a typical 10‑week cycle, with pacing adapted to student needs and site logistics.

What You Will Teach

Students will learn foundational cooking techniques and kitchen routines, such as safe tool handling, measuring and following recipes, basic food prep, and simple cooking methods. Depending on the site’s facilities, students may focus on no‑cook and low‑heat recipes, or may engage in limited stove/oven‑based cooking with appropriate supervision and site approval. Instruction emphasizes hygiene, sanitation, nutrition basics, and responsible kitchen behavior.

Major Topics Can Include

• Kitchen routines, hygiene, and sanitation (handwashing, surfaces, cross‑contamination awareness)
• Food safety basics (temperature awareness, storage, spoilage, allergen awareness per site rules)
• Safe tool use (age‑appropriate knife skills, peelers, graters, mixing tools)
• Measuring and recipe reading (fractions, conversions, sequencing steps)
• Foundational prep skills (washing produce, chopping, mixing, seasoning, texture)
• Basic cooking methods (no‑cook, stovetop, baking, as approved and feasible)
• Nutrition fundamentals (balanced plate, ingredients, sugar/sodium awareness, mindful choices)
• Cultural food exploration and respectful discussion of traditions
• Budget‑friendly cooking concepts (planning, shopping lists, reducing waste)
• Teamwork in the kitchen (roles, timing, clean‑up systems)

Key Responsibilities

• Deliver a 10‑session course with clear objectives and engaging, hands‑on instruction
• Maintain strict adherence to kitchen safety routines, sanitation expectations, and site policies
• Implement age‑appropriate recipes and adapt activities to available equipment and student needs
• Maintain a safe, inclusive environment and model respectful collaboration
• Communicate professionally with site staff and Concorde program contacts regarding attendance and session completion tracking
• Coordinate or follow site procedures regarding allergens, ingredient restrictions, and student safety protocols
• Support students in documenting learning through reflections, recipe notes, or a final showcase artifact

Qualifications (Required)

• Minimum of 60 college credits (or Associate degree in progress/completed)
• Demonstrated cooking experience and comfort teaching foundational culinary skills
• Experience working with school‑age students in structured settings (school, camp, after‑school, tutoring, youth programs)
• Strong facilitation skills, clear communication, and comfort managing hands‑on activities
• Reliable, punctual, and professional; able to follow site policies and program boundaries
• Ability to implement food safety practices and maintain an organized, safety‑first learning environment