Chef Instructor - Professional Pastry Programs - Per Diem

The Cambridge School of Culinary Arts • Cambridge, MA

93d

About The Position

CSCA is seeking a part-time passionate Pastry Chef Instructor to teach in our Professional Pastry Programs. We are seeking an enthusiastic, professionally trained and experienced Chef with exceptional baking, teaching and customer service skills. You will be the catalyst to our professional students gaining confidence in a professional kitchen, learning culinary basic and advanced pastry techniques, methods and theory. Topics of study include: Fundamentals of Pastry Arts, Theory and principles of French techniques used in making traditional pastries, including presentation, plating, and adaptation. Chemical function of ingredients and scalability of items for commercial baking, and explore the ingredients, tools, and techniques utilized in classic European desserts and pastries. Learn to make and identify choux, Viennoiserie, fillings, meringues, sauces, and cakes. Create intricate and delicious desserts that you will present and evaluate as a group. Students will learn to incorporate their growing pastry expertise into the savory side of food production, working with eggs, sauces, stocks, vegetables, meat, poultry, and seafood. Practice shaping pasta and pizza doughs, and develop full savory dishes utilizing a pastry or dough component. Students will complete meals drawn from a variety of international sources, preparing, presenting, and evaluating them as a group. Advanced plating methods, chocolate tempering and molding, advanced pastillage and gum paste shaping, and the art of sugar pulling. Chocolate and sugar showpieces, wedding cake design, croquembouche, and confections, truffles, and classic French sweets.

Requirements

• Minimum of 5 years pastry arts/baking experience at a restaurant, bakery, catering company, commissary, or in other culinary capacity
• Minimum of 2 years culinary teaching experience
• General knowledge of Microsoft Office
• Must be diplomatic, patient, prompt, creative, flexible, fun, thrive in organized chaos
• Ability to manage, groom, and mentor individuals with different levels of cooking experience
• Willingness to follow CSCA policies, procedures, and education philosophy
• Ability to communicate effectively with others, orally and in writing
• Candidates must be able to pass a CORI background check

Responsibilities

• Managing class size of up to 15 students
• Lecturing on class material; supplement with power point presentation
• Assigning daily recipes to class; explaining recipes; managing class production of recipes
• Maintaining order in kitchen; managing set up and break down of class
• Assessing students’ recipes for taste, doneness, creativity, presentation, ability to follow direction
• Issuing CSCA-issued quizzes, grading quizzes, and evaluating quizzes with students
• Reporting lab and quiz grades to Director of Education
• Delivering verbal assessments of student skill level daily and at midterm
• Taking daily attendance and reporting attendance to Academic Supervisor/Director of Education
• Attending quarterly faculty meetings
• Proctoring midterm and final practicums; tasting midterm and final practicums; proctoring midterm or final written exams
• Tutoring at-risk students
• Supervising students as they check in the day’s ingredients, stock pantry items, pack ingredient box at end of class
• Breaking down and cleanup of kitchens, trash removal, kitchen sanitation, and compost removal
• Set-up of kitchen and lecture space as needed, and inventory check at least 1 hour before the scheduled start of class
• Maintaining the highest standards of safety and cleanliness
• Ensuring all food items are cooked and served properly and under sanitary conditions
• Multi-tasking and having a full grasp of all activities occurring in the kitchen at all times
• Ensuring that kitchen is organized and left in proper condition for the cleaning crew

Benefits

• Part-time, per diem position that pays by the class
• Class schedules may vary by week
• Number of classes scheduled will vary based on demand, skill set and availability

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: Bachelor's degree