Culinary Opportunity Program - Workforce Development Instructor (Pooled Position)

County College of Morris Foundation; Randolph Township (NJ); Hybrid; USD 82,656 - 110,208; Part time

Job summary

The County College of Morris Foundation is seeking a Workforce Development Instructor for its Culinary Opportunity Program. This role involves teaching adult and transitional high school students with developmental disabilities in foundational culinary skills. The instructor will create curriculum that emphasizes hands-on learning and ensure alignment with industry standards.

Qualifications include a minimum AS or AAS degree, industry-relevant certifications, and the ability to communicate effectively with diverse students. Job hours are Tuesdays and Wednesdays from 4 pm to 7 pm.

Qualifications

• Minimum AS or AAS degree or industry‑relevant certification with a strong work history in culinary arts.
• ServSafe Certified Instructor/Proctor desired.
• Teaching experience with adult learners and individuals with varied abilities is strongly preferred.

Responsibilities

• Instruct students in foundational and pre‑vocational skills in culinary pathways.
• Develop and deliver courses in culinary subject matter expertise.
• Adhere to class schedules including day/evening/weekend sessions.

Skills

Ability to deliver education to diverse students

Utilization of various teaching methods

Excellent communication skills

Education

Minimum AS or AAS degree or industry‑relevant certification

Job description

Posting Summary

Position Title: Culinary Opportunity Program - Workforce Development Instructor (Pooled Position)

Job Category: WFD

Salary Range: $65.00 per hour

Position Type: Instructor

Department: Workforce Development - Instructional

Job Summary

Instruct adult and transitional high school students with developmental disabilities in foundational, pre‑vocational skills in culinary career pathways. Assess the instructional requirements of the student cohort and provide orientation and instruction on program content and expected competencies.

Create curriculum and lessons utilizing a variety of instructional techniques, emphasizing hands‑on skills, to prepare students for entry‑level positions in the workplace. Ensure industry standards and certifications, including ServSafe, are incorporated, and provide training in the proper use of commercial kitchen equipment. Reinforce skills training in real‑life job settings and instruct on attributes for successful employee behaviors such as timeliness, attendance, following supervisor instruction, and communication and interaction with peers and supervisors.

Responsibilities

• Develop and deliver courses in your area of subject matter expertise.
• Adhere to class schedules that may include day, evening, or weekend sessions.

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).

Experience

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

Skills

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

Work Hours

Tuesdays and Wednesdays, 4 pm–7 pm.

Posting Details

Posting Number: F219P
Number of Vacancies: 2