Chef Instructor - Professional Savory Programs - Per Diem

The Cambridge School of Culinary Arts • Cambridge, MA

93d

About The Position

CSCA is seeking a part time passionate Chef Instructor to teach in our Professional Culinary Programs. We are seeking an enthusiastic, professionally trained and experienced Chef with exceptional cooking, teaching and customer service skills. You will be the catalyst to our professional students gaining confidence in a professional kitchen, learning culinary basics and cuisines, advanced techniques, methods and theory. Cambridge School of Culinary Arts is looking for Chef Instructors to teach the Food Basics unit of the Culinary Certificate and Professional Chef’s Programs. The Food Basics unit is a 16-week-long unit that emphasizes the foundations of savory cooking. Courses include stock & soup, vegetable, grains, beans, egg, moist heat, and dry heat cookeries with emphasis on individual proteins, sauces, and knife skills. Each class is 8-hours long, which includes a 2-hour lecture and 6 hours of lab (hands-on cooking). Instructors teach CSCA - provided lecture notes, power point presentations, outlines, and recipes. Our chef instructors take pride in sharing their knowledge and expertise with students through lecture and hands-on lab classes and doing whatever it takes to help our students succeed in pursuing their passion.

Requirements

• Minimum of 5 years general cooking experience at a restaurant, 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; and 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, break 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