Chef Instructor - Cooking Classes & Culinary Events

Eataly North America•Santa Clara, CA

14h•$27 - $30•Onsite

About The Position

Eataly’s on-site cooking school, La Scuola, offers cooking classes and private events where guests learn about and experience Italian cuisine. The Chef Instructor oversees La Scuola programming by teaching, planning, preparing, and managing events. The role reports to the Events and Education Manager, works closely with the Events and Education Team, and manages kitchen staff for events.

Requirements

At least 2 years of cooking experience.
Working knowledge of kitchen equipment, food production procedures, and safety and sanitation regulations.
Excellent communication skills and enjoyment of speaking in front of large groups.
In-depth knowledge of Italian cuisine and culture.
Availability to work onsite with a flexible schedule that often includes evenings, weekends, and holidays.
Ability to lift up to 50 pounds.
Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending, and squatting.
Ability to use knives, hand tools, and standard commercial kitchen equipment.
Food Handler’s License.

Responsibilities

Teach a wide variety of demonstration and hands-on classes for private and public groups.
Work on and oversee hands-on lunches and dinners, including three- to four-course menus, family-style menus, celebrations, and corporate events.
Prepare, demonstrate, and execute menu items for La Scuola, primarily savory items and occasionally sweet items.
Work with the Events and Education Manager on monthly class updates, seasonal offerings, and incorporating items that showcase other departments.
Supervise food production for events in collaboration with back-of-house personnel, apportioning meats, vegetables, and desserts and using food surpluses to control food costs.
Oversee organization and cleanliness of the La Scuola kitchen.
Inform front-of-house personnel of menu changes, specials, shortages, allergies, and dietary restrictions.
Purchase or submit requisitions for food items, kitchen supplies, and equipment.
Perform other duties as required or assigned.
Manage kitchen staff for events.