Culinary Arts Instructor

Equus; Dayton (OH); On-site; USD 45,000 - 60,000; Full time

Job summary

Equus Workforce Solutions in Dayton, Ohio seeks an experienced culinary instructor to deliver advanced training within our Job Corps program. You will develop high-level gastronomic skills, foster creativity, and uphold professional standards for students aged 16 to 24.

You will design and teach international cuisine, fine dining, pastry arts, and gourmet presentation while supervising kitchen safety, hygiene, inventory, and equipment use.

Qualifications

• Associate's degree in Gastronomy or Culinary Arts required; Bachelor's preferred.
• CPR/First Aid, Food Handling, ServSafe certifications.
• Valid Driver's License and Health Certificate.

Responsibilities

• Design, plan, and execute advanced culinary arts teaching programs.
• Instruct in international cuisine techniques, fine dining, pastry arts.
• Supervise culinary practices with hygiene and food safety standards.
• Assess student performance through theory and practical evaluations.
• Maintain equipment and class-kitchen inventory; manage materials.
• Submit ESP reports and document student progress in ETA 640.

Skills

Leadership

Communication

Creativity

Culinary Innovation

Teamwork

Youth Mentoring

Pressure tolerance

Education

Associate's Degree in Gastronomy or Culinary Arts

Bachelor's Degree preferred

Tools

Microsoft Office Suite

Job description

Company Description

Our Job Corps programs provide life-changing services that help young people succeed in school, obtain good jobs, excel in their chosen fields, and serve as contributing members of their communities. We accomplish this through an intense commitment to safety, quality service, excellence, and partnerships.

Job Description

Position Summary:

Deliver specialized training in advanced culinary techniques, ensuring the development of high-level gastronomic skills among students while fostering creativity, innovation, and adherence to professional standards.

Key Responsibilities

• Design, plan, and execute advanced culinary arts teaching programs.
• Instruct in international cuisine techniques, fine dining, pastry arts, and gourmet presentation.
• Supervise culinary practices, ensuring proper application of hygiene and food safety standards.
• Assess student performance through theoretical and practical evaluations.
• Stay updated on culinary trends, new techniques, and kitchen technologies.
• Manage proper use of equipment, tools, and raw materials in the classroom-kitchen.
• Collaborate in the development of menus and innovative gastronomic projects.
• Maintain a high level of discipline within the classroom.
• Prepare adequately for classroom instruction.
• Ensure all equipment is in proper working condition.
• Identify and utilize appropriate instructional materials.
• Seek input from industry advisors to enhance curriculum relevance.
• Submit Evaluation of Student Progress (ESP) reports as scheduled and in a timely manner.
• Document student progress on Training Achievement Records (E-TAR) and for inclusion in ETA 640.
• Record daily attendance in the CIS system.
• Design instruction to meet individual student needs.
• Maintain an \"A or B\" grade in Career Technical Training (CTT) reports.
• Ensure completion of at least 90% of Career Technical Training Primary Credentials for enrolled students.
• Maintain a trade completion rate of 70% or higher.
• Ensure timely completion of Career Technical Skills Training (CTST) projects (when applicable).
• Perform other duties as assigned.

Qualifications

Job Requirements

• Education: Minimum of an Associate's Degree in Gastronomy or Culinary Arts required. A combination of education and experience may be considered. Bachelor's Degree from a four-year college or university preferred.
• Certifications: CPR/First Aid, Food Handling, ServSafe.
• Licenses: Valid Driver's License and current Health Certificate required.

Knowledge

• Advanced techniques in international cuisine and fine dining.
• Food hygiene and safety regulations.
• Cost management and inventory control.

Skills

• Strong leadership and effective communication.
• Creativity and culinary innovation.
• Ability to work under pressure and as part of a team.
• Ability to work with youth ages 16 to 24.

Core Competencies

• Quality orientation.
• Passion for teaching and gastronomy.
• Adaptability to new culinary trends.

Computer Skills

• Proficiency in computer operations and Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).
• Ability to use digital tools for documentation, reporting, and administrative management.

Additional Information

All your information will be kept confidential according to EEO guidelines.

At Equus we are strengthened by diversity. We are committed to providing a work environment in which everyone is included, treated fairly and with respect. Equus Workforce Solutions is proud to be an Equal Opportunity Employer.All qualified applicants will receive consideration for employment without regard to race, color, gender, age, pregnancy, sexual orientation, gender identity, ancestry, religion, national origin, veteran status, physical or mental disability, or reprisal or any other characteristic protected under state, federal, or local law.