Culinary Enrichment Instructor Opportunities

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

Engagement Type

Independent Contractor Instructional Assignments

Instruction Format

In-person at participating schools and community-based locations

Student Population

K-12; grade levels vary by program

Program Area

Cooking, Culinary Arts & Practical Food Skills

About The Assignments

Concorde Education works with schools and community organizations to bring hands-on enrichment experiences directly to students.

We are currently identifying culinary professionals, educators, and experienced cooking enthusiasts who may be interested in leading future Cooking and Culinary Arts programs as independent contractors.

These programs give students an opportunity to learn practical kitchen skills while exploring food, nutrition, creativity, and different culinary traditions. Instructors guide students through age-appropriate activities designed to make cooking approachable, educational, and fun.

Assignment availability, schedules, student age groups, facilities, and program content vary by school.

TYPICAL PROGRAM FORMAT

Most opportunities involve approximately one instructional session per week, with sessions generally lasting about one hour. Individual programs commonly run for approximately 8-10 weeks.

Assignments are offered throughout the school year as programs become available through Concorde Education's school and community partnerships.

What Students May Learn

• Cooking and baking fundamentals
• Kitchen organization, sanitation, and safety
• Reading and following recipes
• Measuring and preparing ingredients
• Safe use of kitchen tools
• Mixing, baking, stovetop, and no-cook preparation
• Nutrition and healthy food choices
• Foods and culinary traditions from around the world
• Meal preparation and planning
• Food waste awareness
• Collaboration and shared kitchen responsibilities

INSTRUCTOR ROLE

Selected instructors may be responsible for leading interactive culinary activities using provided or approved program materials; supervising students during hands-on food preparation; maintaining an organized and supportive instructional environment; and adjusting activities based on student age, experience, facilities, and available equipment.

Instructors are also expected to follow applicable school procedures, allergy guidelines, and food-safety requirements; communicate professionally with program contacts; maintain attendance records; and complete required assignment documentation.

Qualifications

• At least 60 completed college credits or an Associate degree completed or currently in progress
• Relevant cooking, baking, culinary, food-service, or food-preparation experience
• Previous experience working with children or teenagers in an educational, recreational, camp, coaching, tutoring, or enrichment environment
• Strong communication and group-management skills
• The ability to supervise hands-on activities safely and effectively
• A dependable, organized, and professional approach to instructional assignments

Additional Experience We Value

Professional culinary or restaurant experience, formal culinary training, youth teaching experience, and food-safety credentials such as ServSafe are especially relevant.

Most importantly, successful instructors should enjoy helping young people build confidence and practical skills through hands-on learning.

This posting is intended to identify qualified professionals who may be considered for independent contractor instructional assignments as opportunities become available.