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Chef Instructor

1 month ago

Chicago, United States Food He.ro Full time

Position Description:


The Chef Instructor works under the Executive Director to provide strong technical skills in classical and contemporary cuisine and promote a positive and interactive learning environment with academic lectures and hands-on learning to culinary students in a team-oriented setting. Assist in engaging and working with employer partners for job placements and skills gap training.


Instructor Duties & Responsibilities:


• Under general supervision, design, deliver, and assess instruction in basic culinary arts to include both hot food and cold food preparations with a focus on student-learning outcomes.

• Work under the guidance of colleagues to develop instructional materials and syllabi while keeping the curriculum current to meet industry expectations.

• Develop and/or update course content and materials, teaching methods, and assessment strategies to: 1) improve student attainment of learning outcomes; 2) prepare, revise, and assess course objectives and student learning outcomes at the course, program, and college levels; 3) integrate thinking, writing, and computation skills into course content, as appropriate; and 4) use technology to support instruction; 5) address the learning needs of the college's diverse student population.

• Plan, organize, and carry out instructional and non-instructional assignments.

• Perform other teaching-related duties that include, but are not limited to, participating in student recruitment; preparing course syllabi and maintaining office hours for academic advising and for conferring with students about coursework.

• Non-teaching duties include 1) assist with employer outreach and relationship building; 2) engaging in community service related to one's profession and/or expertise, 3) engaging in professional self-development activities, and 4) engaging in professional or scholarly activities related to one's discipline or teaching.

• Perform related duties as assigned.

· Assist case managers with participant case notes as needed.

· Assist with grand reporting as needed.

· Get certified through ACF to teach / proctor Certified Fundamental Cooks certification by April 2024.

· Get certified through the National Restaurant Association to teach / proctor Food Cost Management certification through the Manage First program by April 2024.

· Provide a current food service sanitation managers certification.


Qualifications

  • Teaching experience at the post-secondary level;
  • Combination of education and/or work experience as an Executive Chef, Chef de Cuisine, Sous Chef de Cuisine or related position.
  • Evidence of experience integrating writing, technology, and thinking skills in the teaching of Culinary Arts;
  • Successful use of a Learning Management System to support instruction inside and outside of the traditional classroom;
  • Commitment to the organization mission and values with its open-door and multicultural population;


Hours: 21 - 25 Hours weekly (approx.)

Duration: 6 months

Start Date: August 2024

Days: 2-3 days

Times: 9am-3pm

*subject to change