Culinary Program Educator

The San Antonio Food Bank INC; San Antonio (TX); On-site; USD 52,000 - 68,000; Full time

Job summary

The San Antonio Food Bank is seeking an Educator to lead hands-on culinary instruction, build curricula, and mentor students toward employment readiness. You will teach in classroom and kitchen lab settings, demonstrate techniques, assess student progress, and ensure safety and sanitation standards throughout all activities.

In addition to instructional duties, you will support broader culinary operations and event catering during non-teaching periods, contributing to high-volume food production

Qualifications

• Equivalent combination of formal education, industry training, and progressive professional culinary skills.
• At least 2 years of experience as a certified culinary educator, instructor, or training chef.
• At least 4 years of progressively responsible professional kitchen experience with supervision responsibilities.

Responsibilities

• Plan, schedule, and lead classroom, lab, and kitchen-based lessons with clear objectives and demonstrations.
• Develop and continuously improve curricula, lesson plans, quizzes, and exams.
• Provide supervision, feedback, attendance, and progress records for students.
• Teach and mentor diverse students with inclusive, respectful practices.
• Maintain a safe, clean kitchen lab space and enforce food safety standards.

Skills

Culinary instruction

Public speaking

Curriculum development

Workplace readiness

Microsoft Office

Education

Culinary education/degree

2+ years as culinary educator

4+ years professional kitchen experience

Tools

Microsoft Office Suite

Job description

Schedule: Traditional full-time classroom hours, preparation, administrative duties, and occasional early mornings, evenings, or weekends in support of catering events.

General Summary: This position supports the San Antonio Food Bank's mission to fight hunger by delivering high-impact, professional culinary instruction. The primary focus of this role is hands-on teaching-equipping students with technical skills, food safety knowledge, workplace readiness, and confidence required to secure stable employment and achieve long-term self-sufficiency.

When not actively teaching in the classroom or kitchen lab, the Educator seamlessly transitions to support the Food Bank's broader social enterprise and culinary operations, including high-volume food production, catering, and community meal initiatives.

Impact

Instruction & Curriculum Design

• Plan, schedule, and lead classroom, lab, and kitchen-based lessons using clear learning objectives, live demonstrations, and supervised practice.


• Develop, maintain, and continuously improve instructional curriculum, lesson plans, training recipes, quizzes, and practical execution exams.


• Demonstrate and reinforce proper culinary techniques, correct commercial equipment usage, nutrition principles, meal planning, and plate presentation.

Student Supervision & Mentorship

• Provide direct supervision, real-time coaching, and actionable feedback; maintain precise student attendance, progress reports, and assessment records.


• Exercise appropriate authority regarding student admissions, formal performance evaluations, corrective actions, and dismissals in line with organizational policies.


• Teach and mentor students from varied backgrounds, learning needs, and educational levels respectfully and inclusively.


• Model stewardship, professionalism, teamwork, and service at all times.

Kitchen Operations, Safety, & Compliance

• Maintain a clean, organized, respectful, and safe kitchen lab space that models a professional workplace culture.


• Ensure complete compliance with local health department codes, food safety regulations, and SAFB sanitation standards.


• Enforce rigorous food safety practices, personal safety protocols, and cross-contamination guidelines while teaching.

Operations Support

• Assist all SAFB culinary programs when classes are not in session, directly supporting high-volume food production, catering operations, special donor events, and community meal services.


• Coordinate guest chef appearances, employer partner visits, cooking demonstrations, and experiential learning opportunities to build student industry networks.


• Partner with the Nutrition team and other internal departments to integrate healthy cooking habits and job readiness into the student journey.

Required Job Qualifications

Education & Experience

• Equivalent combination of formal education, industry training, and progressive professional culinary skills.


• At least 2 years of experience as a certified culinary educator, instructor, or training chef.


• At least 4 years of progressively responsible professional kitchen experience as a chef, including direct employee and team supervision.

Certifications & Licenses

• Current ServSafe Manager's Certification (or must successfully obtain it within the first 30 days of employment).


• Possession of a current Texas driver's license, valid auto liability insurance, and a clean driving record.

Skills & Competencies

• Strong verbal communication, public speaking, and demonstration skills, with the ability to represent the Food Bank professionally to donors, volunteers, and employers.


• Excellent written communication, use of judgement, problem-solving skills, and handling of various situations professionally.


• Proficiency with Microsoft Office Suite


• Proven ability to keep digital files and paper records orderly.


• Comfortably organizes priorities, works independently to meet deadlines, and takes initiative to jump in where needed.

Preferred Job Qualifications

• Formal degree of credential in Culinary Arts, Hospitality Management, or a related field (equivalent demonstrated mastery of professional culinary skills will be considered).


• Experience training or teaching non-traditional students, individuals facing employment barriers.


• Working experience in a non-profit social enterprise.

Physical Demands

Ability to stand, walk, bend, and move continuously for extended periods (up to 8-10 hours). Must lift, push, pull, and carry equipment, trays, crates, and supplies up to 40-50 pounds. Frequently bends, stoops, reaches, kneels, and twists.

Visual acuity and hearing are necessary to monitor, manage, and communicate in noisy, fast-paced event environments.

Work Environment

This job is primarily performed in a climate-controlled kitchen/classroom environment and will transition back and forth to a commercial production kitchen (exposure to heat, steam, noise, and sharp utensils). Occasional travel off-site with varying conditions as required. The noise level in the work environment is usually moderate.

The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.