Workforce Instructor

Priority Dispatch Corp.; New York (NY); On-site; USD 85,000 - 110,000; Part time

Job summary

Queens Community House in New York City seeks an experienced Culinary Instructor to lead the CRED Culinary Career Pathway for Young Adult Services. You will deliver the curriculum, manage the instructional kitchen, order supplies, and help participants earn ServSafe Manager and NYS Food Handler certifications.

This part-time role (25 hours/week) requires at least three years in a commercial kitchen, ServSafe Manager Certification, and strong teaching and communication skills with diverse

Qualifications

• Minimum of three (3) years of professional culinary experience in a commercial or institutional setting.
• ServSafe Manager Certification required; knowledge of NYS food handling regulations.
• Experience teaching or supervising adults or young adults is preferred.

Responsibilities

• Deliver the CRED Culinary Career Pathway curriculum with fidelity and enthusiasm.
• Manage the instructional kitchen, order supplies, and monitor inventory.
• Prepare participants for ServSafe and NYS Food Handler certifications.
• Differentiate instruction for varying learning styles and abilities.
• Track participant progress and provide individualized coaching and feedback.
• Collaborate with CRED staff to support participant success and retention.

Skills

Culinary experience (3+ yrs)

ServSafe Manager Certification

Teaching / mentoring

Inventory management

Purchasing / budgeting

Education

Culinary degree

Job description

Culinary Instructor – CREDDepartment: Young Adult Services – CRED ProgramReports To: Program Director, CREDStatus: Part-Time As Needed (25 hours/week)Hourly Rate: $75.00/hourSchedule: Monday–Friday, 3:00 PM–8:00 PMPosition SummaryQueens Community House (QCH) is seeking an experienced and engaging Culinary Instructor to lead the Culinary Career Pathway within the CRED (Career Readiness, Education, and Development) Program. The instructor will deliver a comprehensive culinary curriculum developed by QCH that prepares young adults for careers in the food service industry.The Culinary Instructor serves as both an educator and kitchen manager, ensuring the successful operation of the CRED Culinary Career Pathway. In addition to delivering instruction, the instructor is responsible for maintaining the instructional kitchen, ordering food and supplies, monitoring participant progress, providing individualized academic and practical support, and preparing participants to earn industry-recognized credentials while developing the skills necessary for employment as entry-level Prep Chefs.The instructor will prepare participants to successfully earn the ServSafe Manager Certification and New York State Food Handler Certificate, while building the technical, professional, and workplace skills necessary for long-term employment in the culinary industry.Essential ResponsibilitiesInstruction & Curriculum DeliveryDeliver the Queens Community House CRED Culinary Career Pathway curriculum with fidelity and enthusiasm.Prepare and facilitate engaging daily lessons using the curriculum provided by QCH.Teach culinary fundamentals including:Knife skillsMise en place and kitchen organizationFood preparation techniquesCooking methodsRecipe executionPortion controlFood costing and inventory basicsKitchen sanitation and safetyProfessional kitchen workflowPrepare participants for successful completion of:ServSafe Manager CertificationNew York State Food Handler CertificateAdminister practice exams, review sessions, and individualized tutoring to prepare participants for certification testing.Reinforce workplace expectations including professionalism, communication, teamwork, punctuality, accountability, and customer service.Differentiate instruction to meet varying learning styles and skill levels.Kitchen Operations & ManagementManage the daily operation of the instructional kitchen.Order food, kitchen supplies, small wares, and instructional materials while maintaining the program budget.Maintain accurate inventory of food, equipment, and supplies and communicate purchasing needs to the Program Director.Ensure the instructional kitchen is organized, clean, sanitized, and inspection-ready before and after each class.Enforce proper food storage, labeling, sanitation, and safety procedures in accordance with ServSafe and Department of Health standards.Ensure all kitchen equipment, workstations, and storage areas are cleaned and properly maintained following each instructional session.Maintain compliance with all agency, health, and safety protocols.Participant Instruction & DevelopmentLead daily hands-on culinary labs that simulate a professional commercial kitchen.Assign participants to rotating kitchen stations to ensure experience in all areas of food preparation.Demonstrate proper culinary techniques and industry best practices.Supervise participants throughout food preparation while providing coaching and constructive feedback.Prepare participants for employment as entry-level Prep Chefs through practical skill-building, kitchen simulations, and workplace expectations.Foster a positive, inclusive, and supportive learning environment that encourages participant success.Identify participants who are struggling with culinary techniques or certification preparation and provide individualized coaching, additional practice opportunities, and academic support.Collaborate with CRED staff to develop strategies that support participant success and retention.Student Progress & Administrative ResponsibilitiesTake and maintain accurate daily attendance records.Monitor participant engagement, attendance, and overall progress throughout the training.Track participant performance on kitchen competencies and certification readiness.Develop improvement plans for participants requiring additional support with test preparation or practical culinary skills.Communicate participant progress, concerns, and achievements with the Program Director, Case Managers, and other CRED staff.Complete all required reports, evaluations, and administrative documentation accurately and in a timely manner.CollaborationWork closely with the Program Director, Case Managers, Job Developer, and other CRED staff to support participant success.Participate in staff meetings, planning sessions, and professional development opportunities.Support employer visits, guest chef demonstrations, mock interviews, culinary showcases, and graduation events.Assist with participant employment readiness activities by reinforcing workplace expectations and industry standards.Agency-Wide StandardsIn addition to the responsibilities outlined above, all Queens Community House employees are expected to:Support the mission, vision, and values of Queens Community House.Maintain professionalism and confidentiality.Work collaboratively with colleagues across departments.Demonstrate reliability through consistent attendance and punctuality.Participate in agency meetings, trainings, and special events.Treat participants, staff, and community partners with dignity and respect.Foster an inclusive, culturally responsive learning environment.Demonstrate initiative, flexibility, and strong problem-solving skills.Complete required documentation and administrative responsibilities accurately and on time.Complete all other assigned duties and tasks.Minimum QualificationsMinimum of three (3) years of professional culinary experience in a commercial kitchen, restaurant, catering operation, or institutional food service.Current ServSafe Manager Certification required.Strong knowledge of food safety regulations and New York State food handling requirements.Experience teaching, training, mentoring, or supervising adults or young adults preferred.Strong organizational and inventory management skills.Experience ordering food and maintaining kitchen inventory preferred.Excellent communication, classroom management, and interpersonal skills.Ability to motivate and support participants with diverse educational and employment backgrounds.Ability to stand for extended periods and perform demonstrations in a commercial kitchen.Preferred QualificationsCulinary degree or equivalent professional experience.Experience preparing students for ServSafe and Food Handler certification examinations.Workforce development, vocational education, or adult education experience.Experience working with opportunity youth or individuals facing barriers to employment.