Culinary Curriculum & Training Manager

Taste Buds Kitchen - HQ•Chester, MD

3d•$70,000 - $80,000•Hybrid

About The Position

Taste Buds Kitchen is seeking a Culinary Curriculum & Training Manager to serve as its instructional designer, training facilitator, and culinary educator. This is an educational design and coaching role, not a restaurant back-of-house line position. A culinary degree or professional kitchen experience is not required; the role is suited to an exceptional teacher who enjoys food, understands kitchen fundamentals, and can break processes down so others can learn them. Based at the company’s corporate office and test kitchen in Chester, Maryland, the manager will build turnkey cooking curricula, write class guides, and train incoming franchise owners and studio instructors to deliver engaging cooking experiences. During the first six months, a priority is shifting training toward digital delivery by producing instructional videos and creating e-learning modules in Operandio. The role also oversees recipe testing and standardization, test-kitchen operations, franchisee onboarding, and seasonal training.

Requirements

At least 3 years of experience in curriculum or lesson design, adult training, corporate hospitality learning and development, or recreational cooking school instruction.
Proven experience writing clear lesson plans, run-of-shows, or standard operating procedures.
Strong knowledge of home cooking and baking fundamentals and food safety.
ServSafe Manager certification or ability to obtain it.
Comfort using generative AI tools such as ChatGPT or Claude for drafting and managing digital learning management platforms.
Comfortable appearing on camera.
Able to lift up to 30 pounds and remain on their feet during active test-kitchen and training-cohort days.

Nice To Haves

Prior experience with franchise networks or multi-unit concepts.

Responsibilities

Design lesson plans, tool-staging maps, and minute-by-minute run-of-shows for youth camps, adult classes, parties, and corporate team-building events.
Structure accessible lesson flows so non-chef staff can lead engaging, safe classes within strict time limits.
Use internal AI models and prompt libraries to accelerate drafting of seasonal concepts, agendas, and run-of-shows, reviewing outputs for kitchen safety, allergen compliance, and brand voice.
Maintain the central Operandio manual, including accurate and current recipe cards, checklists, allergen matrices, and standard operating procedures.
Record instructional class and recipe walkthroughs and equipment setup guides for the central video library.
Turn onboarding workflows and recipe standards into engaging digital learning modules in Operandio.
Facilitate monthly on-site certification cohorts at headquarters, training new franchise owners and managers on kitchen workflow and brand standards.
Coach adult learners in culinary entertainment, classroom pacing, and group dynamics.
Host digital seasonal training, lead cooking sessions during monthly Discovery Days, and occasionally provide on-site support for new studio openings.
Test, adapt, and scale recipes and culinary experiences across youth and adult programs for simplicity, profitability, and allergen safety.
Collaborate with Marketing to operationalize seasonal menus and event packages.
Oversee test-kitchen inventory, food costing, sourcing, and sanitation for testing and training cohorts.