Culinary Arts Instructor (K-12) – Independent Contractor

Concorde Education, LLC; Torrance (CA); On-site; USD 34,000 - 62,000; Part time

Job summary

Concorde Education, LLC is seeking independent contractor instructors to lead hands-on Cooking and Culinary Arts programs at schools and community locations for K-12 learners.

Instructors guide interactive activities, supervise students during food preparation, maintain a structured environment, and complete required documentation while adhering to school procedures and safety guidelines. Preferred: 60 college credits or an Associate degree and culinary experience.

Qualifications

• 60 college credits or an Associate degree completed or in progress.
• Relevant cooking, baking, culinary, or food-preparation experience.
• Experience working with children or teens in educational or enrichment settings.
• Strong communication and group-management skills.
• Ability to supervise hands-on activities safely and effectively.
• Dependable, organized, and professional approach to instructional assignments.

Responsibilities

• Lead interactive culinary activities using provided program materials.
• Supervise students during hands-on food preparation.
• Maintain an organized, supportive instructional environment.
• Adjust activities based on student age, facilities, and equipment.
• Follow school procedures, allergy guidelines, and food-safety requirements.
• Complete attendance records and required assignment documentation.

Skills

Cooking experience

Baking

Culinary skills

Student supervision

Communication skills

Safety awareness

Education

60 college credits or Associate degree

Tools

ServSafe

Job description

Concorde Education, LLC is seeking independent contractor instructors to lead hands-on Cooking and Culinary Arts programs at schools and community locations for K-12 learners.

Instructors guide interactive activities, supervise students during food preparation, maintain a structured environment, and complete required documentation while adhering to school procedures and safety guidelines. Preferred: 60 college credits or an Associate degree and culinary experience.