Adjunct Culinary Instructor Chef

Lutheran Metropolitan Ministry•Cleveland, OH

1d•Onsite

About The Position

We are looking for a campus based Adjunct Culinary Instructor Chef to teach courses in Culinary Arts. The Culinary Instructor Chef is an integral part of LMM’s Workforce Development Vocational Education training for students in the certificate, diploma and associate’s degree programs in Culinary Arts and Hospitality. A mission-driven organization, LMM has a 56-year history of service to the community and is a recognized leader in implementing best practice for safety net services and providing innovative solutions that assist people on their journey to stability, self-sufficiency, and well-being. Serving Northeast Ohio, we help people obtain job skills and employment, locate safe and stable housing, access supportive services, and overcome barriers to secure second chances in the community. The Adjunct Culinary Instructor Chef will teach classes and provide hands-on instruction to the job skill training participants of the Central Kitchen Culinary Training Program. The instructor will also refine and make modifications or additions to the instructional curriculum based on national models and standards. The instructor will help oversee the essential operations and personnel of the Central Kitchen. This is a part-time position, and the instructor will be expected to provide 12 to 16 contact hours per week.

Requirements

Associates Degree in Culinary Arts
Minimum of three (3) years industry experience, which includes education, training and developing others
ServSafe Certification
Prior experience working with high-barrier populations
Regular travel to the Grafton Correctional Institute in Grafton, Ohio, to facilitate culinary arts training and instruction for students
Must be able to pass a PREA background check by the Ohio Department of Rehabilitation and Corrections
A valid Ohio Driver’s license and proof of insurance

Nice To Haves

Bachelor’s Degree preferred

Responsibilities

Design and deliver classroom and lab instruction through the development of instructional plans to meet course competencies and support lesson objectives; deliver instruction as approved
Responsible for teaching participants food preparation, food production, and the overall structure and workflow of a kitchen; Conduct culinary demonstrations
Maintain accurate records of student progress, submit grades, attendance, and other reports on time
Works in collaboration with Executive Chef and Kitchen Manager/Sous Chef to create a positive learning atmosphere in the kitchen and lab areas
Maintain a current knowledge of teaching discipline/field of study
Assist with curriculum monitoring and development processes
Participate in initiatives in support of recruitment, retention, and graduation goals
Provide competency-based education which aligns with organizational model of curricula as well as supports the system delivery
Adhere to all local, state and federal regulations relative to cleanliness, food preparation and the serving of food
Ensures that kitchen and classroom areas are clean, sanitary and safe, including all cooking areas, refrigerators and sinks