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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

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