Culinary Instructor

GODDARD RIVERSIDE COMMUNITY CENTER•New York, NY

3d•$30 - $35•Onsite

About The Position

Reporting to the Director of Culinary, the Culinary Instructor will oversee day-to-day culinary training for students in the Advance and Earn program at The Isaacs Center. Responsibilities will include but are not limited to; teaching to the Isaacs Center licensed curriculum, maintaining orderly inventory, and communicating ordering needs to the Director of Culinary, daily workshop facilitation, supervision of the students, and maintaining a clean and safe working environment. The Culinary Instructor may also be asked to contribute to the development and implementation of 1) Special Programs/Events such as the Senior Supper Series or Incubator/Virtual Kitchen-Delivery concepts where interns will have the ability to learn the foundational, transferrable skills necessary for professional success within the evolving restaurant industry; 2) Recipe Development & Documentation; 3) other projects as assigned.

Requirements

Bachelor’s Degree or relevant experience preferred.
Culinary Degree or relevant experience preferred.
3+ years of management level positions, held in restaurants, food educational settings, or other applicable culinary settings.
Experience working/leading in an educational culinary setting (e.g., Accredited Culinary Program, Recreational/Public Culinary Programs)
Ability to communicate effectively with students of disparate backgrounds, education levels, and cultures.
Highly adaptable and creative in addressing unique student challenges, those experienced in a virtual setting.
Established network/relationships with food industry professionals and vendors across New York City.
General knowledge of workforce development models and educational engagement for disconnected youth in New York City and New York State
Leadership skills in conflict intervention, negotiation and decision-making
Excellent interpersonal, verbal, and written communication, networking, negotiation (conflict management and resolution), and presentation skills
Display excellent organization skills, and the ability to multi-task in a fast-paced environment.
Current NYC Food Handlers Card/Serve Safe Manager Food Protection Certificate
Ability to stand for up to eight (8) hours per day and lift to 50 pounds.
Ability to work flexible hours (e.g., evenings and weekends)

Nice To Haves

Experience working with youth between the ages of 18 to 24 with low to moderate work skills, not required, but a plus.

Responsibilities

Work with the Director of Culinary to develop modules and activities that supplement the Rouxbe culinary curriculum.
Support the Director of Culinary to develop incubator/test-kitchen concepts that teach foundational skills to culinary students and address community hunger on an as-needed basis.
Research culinary approaches, products, and technologies that equip future restaurant workers with the skills and abilities to work in the evolving culinary industry.
Support the execution of the Isaacs Center 21-week culinary curriculum that blends classroom instruction with work-based training and that places equal emphasis on the technical and non-technical that underpin successful restaurants including operations, finances, management, etc.
Develop meaningful relationships with students from a wide-array of backgrounds, including those with learning disabilities, while providing strengths-based feedback and modeling the expected behaviors of culinary leaders
Maintain an uplifting, safe, clean, and organized classroom environment.
Implement a diverse set of instructional methods in order to motivate students and promote a positive and productive learning environment. Mentor students and/or refer students to appropriate Isaacs Center social team specialists.
Alongside the Director of Culinary, coordinate experiential learning opportunities designed to keep participants engaged throughout the 21-week cohort.
Provide one-on-one and small group mentoring and coaching to active participants and alumni.
Other tasks as assigned.
Work alongside the Director of Culinary to establish and maintain vendor relationships as they pertain to ingredient/equipment/packaging needs for the classroom work.
Represent the Isaacs Center both in-person and virtually on panels, forums, and through industry association groups, if needed.
Directly supervise 8-12 Culinary Students
Adhere to a temperature and health screening questions upon arrival at the work site.
Routinely wear cotton face masks, face coverings, or disposable masks and utilize provided personal protective equipment as instructed. · Wash hands frequently, including at arrival and departure from the work site and use hand sanitizing stations throughout the work period.