culinaryfood service instructor

Culinary Education Center; Woodside (NY); On-site; USD 50,000 - 80,000; Full time

Job summary

The Culinary Education Center seeks an experienced culinary instructor to deliver hands-on and instructional education in a professional environment. The instructor will train students with varying experience levels and teach a range of project-based classes based on provided curricula.

Ideal candidates have professional culinary or food service experience, a culinary degree or certifications, and ServSafe proctor credentials.

Qualifications

• Excellent communication and presentation abilities.
• Ability to teach and mentor students with varying levels of experience.
• ServSafe certification and ability to proctor exams.

Responsibilities

• Lead hands-on demos and instructional lessons in a professional kitchen setting.
• Teach fundamentals from curriculum to deliver culinary skills.
• Demonstrate knife skills, cooking techniques, food safety, and sanitation.
• Teach ServSafe Proctor level certification on site.
• Develop lesson plans and evaluation forms; assess student progress.
• Collaborate with lead instructor or program director as needed.
• Maintain attendance and classroom conduct before and after class.

Skills

Communication skills

Education

Culinary degree or relevant certificates

Job description

Job Description

Job Description

Position overview

Seeking an experienced and motivated culinary/food service instructor,

To provide hands-on and instructional education toward a professional environment.

The ideal candidate will have a strong background, the necessary experience to teach and train

students with some or no experience.

The instructor may be called upon to teach individual classes of all kinds, short term of all kinds.

You have to be flexible to teach some of our project based classes, where the outline of the

curriculum will be provided.

Responsibilities

• hands on demo, lessons, overlook production.
• teach fundamentals based on our curriculum to deliver culinary skills.
• demo knife skills, cooking techniques, food safety and sanitation.
• teach servsafe “food handler” certificate on site.
• train to operate in a professional environment.
• provide knowledge in basic nutrition during food preparation.
• evaluate during production.
• evaluate by quiz and test.
• be able to prepare lesson plan, evaluation forms.
• assist the lead or the director of culinary if present.
• maintain, demand proper attendance before and after class.

Topics of instruction

• basic culinary skills, knife skills.
• prep or line cook training.
• food safety and sanitation (servsafe)
• soup, stock, sauce, vegetable, grains.
• basic protein fabrication (poultry, seafood, meat)
• basic baking fundamentals.
• breakfast, brunch, catering food, basic buffet.
• organization, portion, recipe reading.
• professional kitchen procedure.

Qualifications

• professional culinary or food service experience.
• culinary degree, certificates, apprenticeship, ACF certification.
• must possess servsafe proctor level.
• great communication skills.
• ability to work a variety of shifts, including weekends.
• be able to provide a cooking demo as needed in front of a professional panel following the second interview.

Ideal candidates

• executive chefs
• executive sous chefs
• culinary educator
• culinary school faculty

With all or proper education/certification degrees.