Advanced Culinary Arts Instructor

Equus•Aguadilla, PR

About The Position

Position Summary: Deliver specialized training in advanced culinary techniques, ensuring the development of high-level gastronomic skills among students while fostering creativity, innovation, and adherence to professional standards. Key Responsibilities: Design, plan, and execute advanced culinary arts teaching programs. Instruct in international cuisine techniques, fine dining, pastry arts, and gourmet presentation. Supervise culinary practices, ensuring proper application of hygiene and food safety standards. Assess student performance through theoretical and practical evaluations. Stay updated on culinary trends, new techniques, and kitchen technologies. Manage proper use of equipment, tools, and raw materials in the classroom-kitchen. Collaborate in the development of menus and innovative gastronomic projects. Maintain a high level of discipline within the classroom. Prepare adequately for classroom instruction. Ensure all equipment is in proper working condition. Identify and utilize appropriate instructional materials. Seek input from industry advisors to enhance curriculum relevance. Submit Evaluation of Student Progress (ESP) reports as scheduled and in a timely manner. Document student progress on Training Achievement Records (E-TAR) and for inclusion in ETA 640. Record daily attendance in the CIS system. Design instruction to meet individual student needs. Maintain an “A or B” grade in Career Technical Training (CTT) reports. Ensure completion of at least 90% of Career Technical Training Primary Credentials for enrolled students. Maintain a trade completion rate of 70% or higher. Ensure timely completion of Career Technical Skills Training (CTST) projects (when applicable). Perform other duties as assigned.

Requirements

Minimum of an Associate’s Degree in Gastronomy or Culinary Arts required. A combination of education and experience may be considered. Bachelor’s Degree from a four-year college or university preferred.
CPR/First Aid, Food Handling, ServSafe, and Puerto Rico Law 300 Certification required.
Valid Category 4 Driver’s License and current Health Certificate required.
Advanced techniques in international cuisine and fine dining.
Food hygiene and safety regulations.
Cost management and inventory control.
Strong leadership and effective communication.
Creativity and culinary innovation.
Ability to work under pressure and as part of a team.
Ability to work with youth ages 16 to 24.
Quality orientation.
Passion for teaching and gastronomy.
Adaptability to new culinary trends.
Proficiency in computer operations and Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).
Ability to use digital tools for documentation, reporting, and administrative management.

Nice To Haves

Bachelor’s Degree from a four-year college or university preferred.

Responsibilities

Design, plan, and execute advanced culinary arts teaching programs.
Instruct in international cuisine techniques, fine dining, pastry arts, and gourmet presentation.
Supervise culinary practices, ensuring proper application of hygiene and food safety standards.
Assess student performance through theoretical and practical evaluations.
Stay updated on culinary trends, new techniques, and kitchen technologies.
Manage proper use of equipment, tools, and raw materials in the classroom-kitchen.
Collaborate in the development of menus and innovative gastronomic projects.
Maintain a high level of discipline within the classroom.
Prepare adequately for classroom instruction.
Ensure all equipment is in proper working condition.
Identify and utilize appropriate instructional materials.
Seek input from industry advisors to enhance curriculum relevance.
Submit Evaluation of Student Progress (ESP) reports as scheduled and in a timely manner.
Document student progress on Training Achievement Records (E-TAR) and for inclusion in ETA 640.
Record daily attendance in the CIS system.
Design instruction to meet individual student needs.
Maintain an “A or B” grade in Career Technical Training (CTT) reports.
Ensure completion of at least 90% of Career Technical Training Primary Credentials for enrolled students.
Maintain a trade completion rate of 70% or higher.
Ensure timely completion of Career Technical Skills Training (CTST) projects (when applicable).
Perform other duties as assigned.