Culinary Opportunity Program - Workforce Development Instructor (Pooled Position)

The Chronicle Of Higher Education, Inc.; Dover (NJ); On-site; USD 41,328 - 68,880; Part time

Job summary

The Chronicle Of Higher Education, Inc. is seeking an instructor to teach adult and transitional high school students with developmental disabilities in foundational culinary skills. This role involves creating curricula, assessing students' needs, and preparing them for entry-level jobs in the culinary field.

Ideal candidates should have at least an AS or AAS degree, culinary expertise, and experience in teaching diverse students. The position involves classes on Tuesdays and Wednesdays from 4 PM to 7 PM.

Qualifications

• Minimum AS or AAS degree or industry relevant certifications required.
• Professional designations in culinary subject matter desired.
• Experience teaching adult learners and individuals with varying abilities preferred.

Responsibilities

• Assess instructional requirements and provide program orientation.
• Create curriculum emphasizing hands-on skills for culinary careers.
• Incorporate industry standards such as ServSafe certification.

Skills

Diverse student education delivery

Flexibility in teaching methods

Excellent communication skills

Education

Minimum AS or AAS degree or relevant certification

ServSafe Certified Instructor/Proctor

Job description

Job Summary

Instruct adult and transitional high school students with developmental disabilities in foundational, pre‑vocational skills in culinary career pathways.

Responsibilities

• Assess the instructional requirements of student cohort and provide orientation and instruction to program content and expected competencies to be learned.
• Create curriculum and lessons that utilize a variety of instructional techniques, with particular emphasis on hands‑on skills, to prepare students to apply new acquired abilities in an entry‑level position in the workplace.
• Ensure that industry standards and certifications are incorporated into the program, including ServSafe certification.
• Provide training in the proper use of commercial kitchen equipment.
• Reinforce the skills training to the application of skills in real‑life job settings.
• Instruct on, and emphasize the attributes for success: timeliness, attendance, following supervisor instruction, communication and interaction with peers and supervisors in the workplace.
• Deliver courses in subject‑matter expertise, with class schedules that may include day, evening or weekends.

Qualifications - Education

Minimum AS or AAS degree or industry relevant certification(s), with a strong work history and demonstrated culinary expertise. Professional designations or certifications in subject matter desired. ServSafe Certified Instructor/Proctor.

Qualifications - Experience

• Knowledge of the culinary field via life experience, certification or other demonstrated skill mastery required.
• Knowledge of current industry practices.
• Previous teaching experience of adult learners, and experience with individuals with varying abilities, learning styles strongly desired.

Qualifications - Skills

• Ability to deliver education to diverse students and flexibility throughout delivery.
• Ability to utilize a variety of teaching methods including demonstration, hands‑on lessons, creating engaging visuals, application of technology where appropriate.
• Excellent communication skills.

Work Hours

Tuesdays and Wednesdays, 4pm-7pm.