Culinary Opportunity Program - Workforce Development Instructor (Pooled Position)

County College of Morris Foundation; Randolph Township (NJ); On-site; USD 74,000 - 105,000; Part time

Job summary

County College of Morris Foundation seeks an instructor to lead the Culinary Opportunity Program within Workforce Development. You will teach foundational and pre-vocational culinary skills to adults and students with developmental disabilities, and you will develop practical curricula emphasizing hands-on learning to prepare learners for entry-level employment.

The role requires delivering content aligned with industry standards, including ServSafe, and training on commercial kitchen equipment.

Qualifications

• AS or AAS degree or industry relevant certification(s) with strong culinary expertise.
• ServSafe certification/instructor-desired for program delivery.

Responsibilities

• Instruct adults and transitional high school students with developmental disabilities in foundational culinary skills.
• Create curriculum and lessons emphasizing hands-on activities to prepare for entry-level roles.
• Provide training on commercial kitchen equipment and ServSafe standards/certifications.

Skills

Teaching methods

Hands-on instruction

Communication skills

Education

AS/AAS in Culinary Arts

ServSafe Certified Instructor/Proctor

Job description

Posting Summary

Position Title Culinary Opportunity Program - Workforce Development Instructor (Pooled Position) Job Category WFD Salary Range $65.00 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 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 in 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 successful employee behaviors. For example, timeliness, attendance, following supervisor instruction, communication and interaction with peers and supervisors in the work place.

Responsibilities include creating and teaching courses in your area of subject matter expertise. Class schedules 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 Fridays, 9am-1:30pm.

Posting Detail Information

Posting Number F219P Number of Vacancies 2 Posting Date Full Consideration Date Closing Date Open Until Filled Yes Quick Link for Posting https://jobs.ccm.edu/postings/2149