Culinary Educator

Liliuokalani Trust•Honolulu, HI

About The Position

The Culinary Programs Educator candidate will have a strong background in culinary arts and a commitment to working with youth, particularly those from Native Hawaiian communities. The Culinary Programs Educator will design, implement, and lead culinary classes and workshops that engage and educate youth, helping them develop essential cooking skills and an appreciation for healthy, culturally significant foods. The Culinary Programs Educator will be responsible for teaching cooking skills, preparing students for professional opportunities, and fostering a learning environment that encourages personal growth. This role involves developing customized lesson plans, staying current on culinary trends, and implementing LC policies and procedures. The Culinary Programs Educator will be able to teach about Hawaiian cultural education and form relationships and collaborate with local communities, organizations and farms for hands – on cultural experience for ʻōpio.

Requirements

Bachelor's degree in culinary arts, Education, or a related field.
At least 2 years of experience in culinary instruction or youth work.
Five years of wage-earning experience in Culinary or Foodservice.
Valid driver's license, clean traffic abstract.
TB clearance
Knowledge of Culinary/ Food service cooking methods and techniques.
General knowledge of curriculum and instruction.
Ability to work effectively with diverse youth populations, instruct students and manage their behavior.
Strong organizational, communication, and interpersonal skills.
Ability to work flexible hours, including evenings and weekends, as needed.

Responsibilities

Manages the reception area to ensure effective telephone and mail communications both internally and externally to maintain professional image.
Teaching Cooking Skills:
Demonstrate proper techniques and teach kamaliʻi how to use kitchen equipment.
Teach fundamental cooking techniques, food safety, and nutrition.
Gather materials and cooking apparatuses.
Adhere to safety procedures.
Preparing Students for Higher Education and Professional Opportunities:
Instruct students about the demands of working in restaurants, catering, and test kitchens.
Oversee student field experiences in career areas.
Creating Lesson Plans:
Develop and implement lesson plans that fulfill the requirements of the LC program by integrating Hawaiian culture and hands – on cultural experience.
Prepare lessons that reflect accommodations for individual student differences.
Conduct assessment of student learning styles and use results to plan instructional activities.
Staying Up to Date:
Keep current on culinary trends, techniques, and proper practices.
Participate in staff development activities to improve job-related skills.
Communicating:
Collaborate with other educators and staff to integrate culinary programs with other center activities.
Establish and maintain a professional relationship and open communication with parents, students, colleagues, and community members.
Establish partnerships with local farms and cultural practitioners.
Implementing Policies:
Implement Liliʻuokalani Center policies and procedures.
Incorporate Native Hawaiian cultural practices and ingredients into the curriculum.
Monitor and evaluate program effectiveness, adjusting as needed.
Creating a Learning Environment:
Foster a class environment that encourages learning, personal growth, and independent living.
Create a classroom environment conducive to learning and appropriate for the physical, social, and emotional development of students.
Take all necessary and reasonable precautions to protect students, equipment, materials, and facilities.
Classroom Management and Organization:
Plan and assign work with instructional aides and volunteers and oversee completion.
Assist in selecting books, equipment, and other instructional materials.
Maintain a clean and organized kitchen and classroom space.
Professional Growth and Development:
Attend and participate in faculty meetings and serve on staff committees as required.
Other duties:
Perform other duties as assigned by the Culinary Programs Director.
Use good judgment and problem-solving skills.
Demonstrate time management and detail-oriented skills.
Ability to work effectively under pressure and meet deadlines.
Show compassion without being ineffectual.