CULINARY ARTS INSTRUCTOR

The D C Central Kitchen Inc•Washington, DC

7d•$55,000 - $70,000

About The Position

DC Central Kitchen is a nonprofit organization that uses food to strengthen bodies, empower minds, and build communities. Its Workforce Development department operates the 14-week Culinary Job Training program, which combines hands-on culinary instruction with an integrated curriculum covering professional kitchen work, healthy cooking techniques, and nutrition education. The Culinary Arts Instructor teaches culinary curriculum and life skills, develops learning materials, administers and grades written and practical assessments, and evaluates trainees’ progress. The role also supports ServSafe instruction, coordinates guest chef visits and culinary field trips, assists with recruitment and trainee services, and mentors students in an affirming and respectful environment. The Instructor collaborates with the Culinary Job Training team and Workforce Development staff to support student development, employment partnerships, and program activities.

Requirements

Bachelor’s degree and 2–4 years of related experience, or an equivalent combination of education, training, and experience.
Relevant culinary arts work experience as a Chef, Catering Manager, Sous Chef, or Culinary Director.
Required certifications in AllerTrain® and as a ServSafe Instructor.
Ability to communicate information in a way that creates a positive learning experience and instills a passion for the profession.
Ability to respond sensitively to students’ individual needs and learning styles while providing consistent instruction.
Experience engaging, supporting, and enhancing the lives of returning citizens, people in recovery affected by homelessness, and people who are or have been unemployed or underemployed.
Effective oral and written communication skills in individual and group settings.
Proficiency with Microsoft Office applications, including Word, Excel, and PowerPoint; data management software; and social media communication techniques for documenting and reporting services to candidates, students, and alumni.
Strong interpersonal, relationship-building, and relationship-management skills.
Ability to work under pressure, manage concurrent responsibilities, and prioritize shifting and sometimes accelerated demands.
Ability to travel independently within the local area.
Ability to work around unusual environmental conditions, including extreme temperatures, fumes, dirt, smoke, loud noise, and varied odors.
Ability to occasionally move kitchen or classroom equipment or lightweight items weighing up to 25 pounds; some duties may involve moderate physical activity and occasional strenuous outdoor activity.
Ability to perform physical activities such as climbing, lifting, balancing, walking, stooping, and handling materials; bend, lean, reach, and stoop without hindrance; use fine motor skills; and stand or walk for long periods.
Pre-employment background check, drug test, and TB test are required.

Responsibilities

Facilitate culinary instruction using the existing curriculum.
Develop written lesson plans, study sheets, quizzes, and exams based on existing curricula.
Administer written and practical tests, assess students’ comprehension and retention, provide feedback, and report assessments in regular Culinary Team meetings.
Grade weekly quizzes, exams, and final practical exams.
Assist with teaching ServSafe curricula, maintain industry standards over the 14-week program, and integrate sanitation learning into hands-on culinary lessons.
Proctor quizzes, retest students when needed, and provide individual support to help students learn ServSafe information.
Recruit volunteer guest chefs, maintain chef relationships, and identify community projects that promote training and experiential learning.
Invite chefs to themed events and collaborate with program leadership and Workforce Development to identify judges and special guests.
Coordinate kitchen and CJT staff support for guest chefs, including pre-ordering, set-up, and clean-up; follow up with students after guest lessons.
Network with chefs and food service professionals to arrange field trips and maintain existing relationships.
Plan field trip transportation and accommodations, escort students, and coordinate with the program assistant to ensure transportation funds are available.
Assist with recruitment of candidates, conduct interviews, provide candidate feedback, and evaluate candidates during the five-day evaluation period.
Assist the Workforce Development team with placement, internship-site development, culinary chef mentors, and employment partnerships.
Support and mentor students using a positive and encouraging approach.
Participate in recruitment, assessment, matriculation, graduation, graduate support activities, and weekly CJT team meetings.
Perform other duties assigned by management or needed to support DC Central Kitchen’s mission, vision, and values.

Benefits

Medical, vision, and dental insurance; DC Central Kitchen pays 100% of employee premiums for individual coverage.
Flexible Spending Accounts for medical expenses, dependent care, and parking.
Paid time off, including vacation, sick, and personal leave.
11 company-paid holidays.
Bonding leave for new parents.
Commuter benefits plan.
Matching 401(k) program.
Basic life and supplemental life insurance.
Short-term and long-term disability coverage.
Wellness reimbursement program.