Hands-On Cooking Instructor for School Programs

Concorde Education; New York (NY); On-site; USD 2,000 - 5,000; Part time

Job summary

Concorde Education partners with schools to provide engaging, hands-on cooking enrichment programs for elementary through high school students. In-person instruction occurs at partner schools and community sites, typically one class per week for about 10 weeks, with sessions focused on fundamentals, safety, nutrition, and cultural cuisine.

Instructors lead structured lessons, foster safe and inclusive learning, adapt to equipment and age, and document attendance and progress.

Qualifications

• 60 college credits completed or an Associate degree (completed or in progress).
• Experience in cooking, baking, culinary arts, food preparation, or a related field.
• Experience working with children or adolescents in schools, camps, after-school programs, tutoring, coaching, or similar settings.
• Strong classroom management and communication skills.
• Professional, dependable, and organized.
• Ability to maintain a safe, structured learning environment while supervising hands-on activities.

Responsibilities

• Deliver engaging, hands-on cooking lessons using structured lesson plans.
• Create a safe, organized, and inclusive learning environment.
• Follow all school safety procedures, food safety standards, and allergy protocols.
• Adapt instruction to student age, experience level, and available kitchen equipment.
• Encourage creativity, collaboration, and confidence while developing practical cooking skills.
• Maintain professional communication with school staff and Concorde Education.
• Track attendance and complete required program documentation.

Skills

Cooking / Culinary arts

Classroom management

Communication

Child instruction

Education

60 college credits / Associate degree

ServSafe certification (preferred)

Job description

Concorde Education partners with schools to provide engaging, hands-on cooking enrichment programs for elementary through high school students. In-person instruction occurs at partner schools and community sites, typically one class per week for about 10 weeks, with sessions focused on fundamentals, safety, nutrition, and cultural cuisine.

Instructors lead structured lessons, foster safe and inclusive learning, adapt to equipment and age, and document attendance and progress.