Culinary Instructor

Boys & Girls Clubs of Manatee County Inc•Bradenton, FL

About The Position

The Culinary Instructor delivers the Boys & Girls Clubs of America Healthy Habits program, teaching youth about healthy eating and helping them build the skills, confidence, and motivation to make nutrition choices that support a healthy lifestyle. The position implements culinary arts courses using BGCA curriculum, instructional materials, and evaluation tools, adapting instruction to individual differences among students. The Culinary Instructor is responsible for procurement, inventory, routine maintenance, cleanliness, and inspection outcomes for teaching kitchens. These include facility kitchens, stationary kitchen carts, and makeshift kitchens used at school sites. The role coordinates ingredient purchasing and distribution, manages supplies and stocks to reduce food waste, addresses kitchen-related issues, and works with Club leadership to maintain kitchens in accordance with Safe Serve and Health Department standards. The position reports to the Manager of Program Services and may lead or collaborate on special projects.

Requirements

Associate’s degree in culinary arts from an accredited institution, a certificate from an accredited culinary institute, or equivalent experience.
SERV Safe Food Handler’s Certificate; Manager’s Certificate preferred.
Demonstrated competencies in culinary arts, communication, and teaching.
Belief in the mission, principles, values, and standards of the Boys & Girls Clubs of Manatee County.
Flexibility and willingness to work with changing student and school schedules and non-traditional hours.
Ability to solve problems and resolve conflict professionally.
Ability to organize, plan, and implement a multifaceted workload.
Ability to manage multiple tasks and develop solutions with limited supervision.
Ability to establish and maintain effective working relationships with staff and related agencies.
Knowledge of asset management, including financial resources and property.
Valid state driver’s license.
Must pass a pre-employment background check and drug test.
Experience working with children and knowledge of youth development.
Strong organizational and time-management skills, with the ability to set priorities.
Strong work ethic, positive attitude, high energy, and flexibility.
Strong communication and interpersonal skills, attention to detail, and comfort handling multifaceted projects alongside day-to-day activities.
Able to lift, carry, push, pull, or roll up to 40 pounds.
Able to carry makeshift kitchen equipment, including an induction stovetop and kitchen utensils, for school Club locations.
Able to transport groceries, small equipment, and supplies from the place of purchase to an automobile and from the automobile to teaching kitchens.
Able to tolerate temperature changes from refrigerator/freezer and oven exposure.
Capable of prolonged standing, walking, and speaking, and occasional reaching, stooping, bending, kneeling, or crouching; able to work in front of a PC monitor.
Able to communicate detailed or important spoken instructions accurately and perceive sounds at normal speaking levels, using sound judgment as needed for children’s safety.
May be exposed to inside and outside environmental conditions, including weather and temperature changes.
May be exposed to sufficient noise to require shouting to be heard.
Local and some regional travel is required.

Nice To Haves

SERV Safe Manager’s Certificate.

Responsibilities

Implement BGCA Healthy Eating curriculum, instructional materials, and evaluation tools for experiential culinary arts courses, including setting up makeshift kitchens at school sites.
Adapt instructional techniques to recognize individual differences in the classroom.
Maintain culinary supplies and equipment inventories.
Be responsible for the results of kitchen inspections.
Follow Safe Serve Standards and ensure teaching kitchens meet Health Department standards.
Collaborate with Club leadership to maintain teaching kitchen standards for maintenance, cleanliness, budget management, and ingredient ordering and stocking.
Coordinate the ordering and purchasing of ingredients for all programs; work with staff, and receive and distribute ordered items in accordance with purchasing and budget standards.
Troubleshoot problems involving teaching kitchens and arrange facility work orders for kitchens in traditional Club facilities when needed.
Maintain teaching kitchen cleanliness, including cleaning and sterilizing surfaces, facilitating laundering of towels and aprons, and maintaining cleaning supplies.
Supervise and participate in quarterly deep cleaning of kitchens at traditional Club facilities.
Rotate stock to prevent expiration and limit food waste.
Perform other assigned duties, including leading or collaborating on special projects.