Chef Instructor

No More Empty Pots•Omaha, NE

12d•$24 - $27

About The Position

No More Empty Pots seeks a people-focused, detail-oriented culinary educator to lead instruction and program operations for its eight-week Culinary Certificate Program. The role combines in-person instruction with hands-on work experience and collaborates with program partners, including Metropolitan Community College. The Chef Instructor will use knowledge of regional produce seasonality to adapt curriculum to the seasons and organizational goals, including reducing waste. In collaboration with the Curriculum Specialist, the instructor will strengthen facilitation and teaching practices to support student learning. The position provides culinary instruction, plans programming and weekly meal-preparation menus, manages student admissions and performance, and oversees the program’s day-to-day operations. It also includes maintaining program records and supplies, coordinating with leadership and partners, supporting data collection and reporting, and helping the program meet financial, local-food-use, and waste-reduction goals. The role reports to the Programs and Operations Manager and is full-time, non-exempt, with 30–40 hours per week. Compensation is $24–$27 per hour, commensurate with experience. Full-time staff are eligible for health benefits.

Requirements

Three years of trade or professional experience at journeyman level, or equivalent, in the trade or specialty to be taught; alternatively, a baccalaureate or associate degree in that trade or specialty and one year of journeyman-level or equivalent trade or professional experience.
Experience and skill working with disinvested populations in a supportive learning environment, including appropriately handling sensitive information and documents.
Ability to maintain a professional environment focused on hard and soft job skills.
Proficiency in Google Suite and Microsoft Office, including Excel.
Valid Food Handler’s ServSafe Certification.
Ability to earn ServSafe Manager Certification within six months of hire.
Availability during program hours and for required staff meetings and events, such as graduation.
Ability to think, plan, and execute proactively and resourcefully.
Problem-solving ability and a solution-oriented approach.
Openness to growth in education and facilitation through training and collaboration on curriculum development.

Nice To Haves

At least one year of classroom management and teaching experience, especially in adult or teen learning environments and/or with differently abled learners.
Valid ServSafe Manager Certificate.
Familiarity with food-system concepts such as zero-waste and seasonality, and professional familiarity with the Omaha Metro local food system.
Familiarity with the Omaha Metro social service system, including employment services, federal and state benefits, and organizations that work with vulnerable populations.
Valid First Aid or other safety certifications.
Conversational and written Spanish fluency.

Responsibilities

Provide 20–30 hours per week of culinary instruction through lectures and direct instruction.
Design and deliver programming that equips students with job-readiness skills for living-wage employment.
Guide students in practicing skills, demonstrating them independently, and completing face-to-face instruction and work experience.
Observe student performance, assess and grade skills, complete rubrics, and provide timely, individualized feedback.
Adapt instructional materials to learner needs and organizational values while meeting internal and external requirements.
Enforce program policies, manage the classroom, and address moderate and severe performance issues, including remedial work and disciplinary matters.
Develop and maintain training materials, grades, attendance records, transcripts, timesheets, forms, and other program documentation.
Develop, cost, and execute menus for weekly meal preparation as part of hands-on work experience.
Manage admissions, including recruitment, interviews, kitchen trials, and applicant evaluations.
Manage inventory and ordering of program uniforms and supplies.
Work with leadership on program operations, scheduling, partner communication, and communication tools such as learning materials, calendars, and agendas.
Support collection and reporting of data for internal and external program monitoring and improvement.
Support program and organizational goals, including financial self-sufficiency, local food-dollar use, and food-waste reduction within budget.
Coordinate and communicate programming expectations, and drive scheduling and training decisions.
Respond to stakeholder feedback about programming, staff, and partners, including providing mediation.
Provide student performance management, feedback, professional development, and support toward performance goals.
Lead meetings, trainings, one-on-ones with students, and other activities that support clarity and teamwork.
Attend supervision, team meetings, and professional development training or workshops.
Respond to email and other communications in a timely manner.
Follow company and financial policies, including managing and submitting receipts, requisitions, invoices, and other sensitive documents.
Support monthly data submissions as assigned.
Perform other duties as assigned.