Job Title: Culinary Instructor
Reports To: Culinary Arts Director
Department: 78-780 FLSA Status:
Non-Exempt Part-time

POSITION PURPOSE: The Culinary Instructor job requires planning and forethought; proactive, resourcefulness and creative problem-solving skills. Excellent organizational skills, attention to detail and effective communication are required. She/he must be skilled in teaching and making presentations to groups (of students/participants) and in explaining culinary techniques at fundamental to advanced levels. She/he should be self-motivated and possess strong interpersonal and excellent customer service skills. The ability to function and act independently while at the same time working well with others in a team environment is crucial. Under the guidance of the Culinary Arts Director, this position works to develop cooking classes for children and adults that are fun and educational. Job requires some regular evening and weekend shifts.

MAJOR AREAS OF RESPONSIBILITY: Include the following key areas and duties, which may be modified or increased as necessary: Developing curriculum for daily cooking classes for children, families and adults, as well as specialty cooking workshops i.e., holiday cuisine, challah baking, Jewish ethnic cooking, etc. Teaching a variety of cooking classes Teaching cooking classes in an engaging and interactive way, promoting a positive learning environment with hands-on learning. Club J, Preschool, and adult classes.
Administrative - Type up recipes, update recipes for website/cooking page, class registrations, class descriptions and inventory. Kitchen Prep - Testing recipes, shopping for ingredients, prep ingredients for classes. Kitchen Etiquette - Maintaining a sanitary and safe teaching/demonstration kitchen, following JCC protocols at all times. Assisting in management of kitchen and equipment to ensure proper working order and operation. Preparing set up and breakdown for each class.

PRIMARY RESULTS ACCOUNTABLE FOR ACHIEVING. Other specific results will be assigned and measured. Developing curriculum Work directly with the Culinary Arts Director to develop curriculum and researching culinary trends.

SUPERVISORY RESPONSIBILITIES The Culinary Instructor does not have supervisory responsibilities.
ORGANIZATIONAL CHART: This position reports to: Culinary Arts Director

RELATIONSHIP BUILDING: Requires regular contact both inside and outside the company at all organizational levels, and involves considerable tact, discretion and persuasion in order to obtain willing action and consent. DECISION MAKING: Requires the use of judgment to plan, perform; general decisions are made to solve a problem or select a course of action for a standard or recognized method of operation. 

SUPERVISION RECEIVED: Type of supervision: General Supervision Typical Assignments: Exercises considerable latitude in determining objectives and approach to assignments. Review of Work: Completed work is reviewed from a long-time perspective for desired results. Typical Job Level: Professional, technical and administrative specialists and upper, middle managers.

SKILL SETS/ACCOUNTABILITIES Innovative, passionate, and capability to grow the Culinary Arts program, ability to operate independently in a fast-paced environment, strong customer service skills; ability to handle constituents with a helpful and calm demeanor, proficient in Microsoft office applications and social media tools and ability to stay within the budget.
EDUCATION AND/OR EXPERIENCE The minimum amount of formal or informal education required to successfully perform the position is education or job knowledge equivalent to college or university undergraduate education in culinary and the minimum amount of working with children to successfully perform it, is at least 2 years minimum.
SKILLS REQUIRED. The Culinary Instructor must have and be able to consistently apply the following skills at the levels indicated to produce assigned results. Math Skills Communication Skills Reasoning Skills Computer Skills Leadership Skills Analytical Skills Administrative Skills Networking Skills Cooking Skills Teaching Skills  PHYSICAL REQUIREMENTS The Culinary Instructor has to spend on-the-job time on the following physical activities: Stand Walk Sit Talk/Hear Use hands to finger, handle or feel Climb or balance Stoop, kneel, crouch or crawl Reach with hands or arms Taste or smell There is a 25 – 50 pounds lifting weight requirement in this position.
WORK ENVIRONMENT The Culinary Instructor will not be required to work in special environments. The typical level of noise for the work environment of this position is: Moderate Noise (business office with computer printers, light traffic) some outdoor events and wet and/or humid conditions.
There are no job duties affected by the environmental conditions.
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