Instructor - Culinary Arts

OPARC•Montclair, CA

3d•$24 - $25•Onsite

About The Position

The Instructor of Culinary Arts will oversee the design, implementation, and delivery of culinary arts programming while providing operational oversight across two distinct kitchen environments: the facility kitchen, which prepares breakfast and lunch orders through a Supported Employment Group, and the Creative Arts instructional kitchen, which focuses on culinary education and skill development. The role combines adaptive culinary instruction, person-centered support, food service operations, safety, quality, and workforce readiness to promote participant independence, confidence, creativity, and employment-related skills. The Instructor will use adaptive teaching methodologies to provide inclusive, hands-on culinary instruction aligned with person-centered goals and diverse learning needs. The role includes curriculum development, mentorship, staff training, direct instruction, and operational leadership across both kitchen environments. The Instructor will provide overall direct care and participant engagement while ensuring safe, efficient, and high-quality culinary operations.

Requirements

High school diploma or equivalent required; Associate's degree in Culinary Arts with three years' restaurant/food-service experience, Certificate of Completion in Culinary Arts or Restaurant Management with three years' relevant experience, or Bachelor's degree in Culinary Arts Management, Hospitality Management, or a related field preferred.
Experience providing instruction, vocational training, or skill development to adults with intellectual and developmental disabilities preferred; strong understanding of adaptive teaching methods and ability to modify instruction for varied skill levels, learning styles, communication needs, and interests.
Excellent verbal, written, and interpersonal communication skills; ability to maintain accurate documentation, report incidents appropriately, and provide health and safety supervision and interventions as needed.
Commitment to an inclusive, respectful, person-centered, and safe environment for all participants.
Current CPR and First Aid training required.
Valid San Bernardino County Environmental Health Services Food Handler's Card and Food Manager Certification required.
Ability to transport participants and staff in an Oparc vehicle.
Able to lift up to 25 lbs. independently and up to 50 lbs. with a two-person lift on occasion; requires walking and standing for extended periods and sitting, bending, pushing, pulling, squatting, and repetitive motion as needed.
Ability to tolerate commercial and instructional kitchen conditions, including heat, hard surfaces, food-service equipment, and cleaning chemicals used according to manufacturers' labeled instructions.

Nice To Haves

Associate's degree in Culinary Arts with three years' restaurant/food-service experience
Certificate of Completion in Culinary Arts or Restaurant Management with three years' relevant experience
Bachelor's degree in Culinary Arts Management, Hospitality Management, or a related field
Experience providing instruction, vocational training, or skill development to adults with intellectual and developmental disabilities
Strong understanding of adaptive teaching methods and ability to modify instruction for varied skill levels, learning styles, communication needs, and interests.

Responsibilities

Develop and implement adaptable culinary arts curricula for varied skill levels, learning styles, communication needs, and culinary interests, including cooking, baking, nutrition, food presentation, kitchen safety, and employment-readiness skills.
Align culinary instruction with person-centered plans and provide individualized teaching, feedback, and support that promotes independence, confidence, creativity, vocational growth, and safe culinary practices.
Lead culinary classes, demonstrations, workshops, and hands-on learning experiences using adaptive teaching methods; provide 75% or more overall direct care through instruction, coaching, engagement, and participant support.
Maintain schedules for classes, kitchen activities, production needs, and special events, using sound judgment to support participant engagement, health, and safety.
Contribute to person-centered planning and participant progress reviews in collaboration with the Program Manager, Case Manager, interdisciplinary team, and other appropriate staff.
Oversee the Creative Arts kitchen as an instructional environment focused on culinary knowledge, practical skills, creativity, independence, and employment readiness.
Oversee facility-kitchen food service operations, including menu planning, workflow, food preparation and production standards, quality, sanitation, inventory, cost control, and order fulfillment.
Coordinate with the assigned Job Coach in the facility kitchen; the Job Coach retains direct supervision and support of Supported Employment Group participants, while the Culinary Arts Instructor remains responsible for culinary operations, production standards, food quality, and kitchen requirements.
Develop and maintain menus, standardized recipes, recipe cards, training guides, and visual or adaptive instructional materials; organize realistic workstations that reflect industry standards and individual strengths and abilities.
Train participants and assigned staff in food handling, sanitation, kitchen safety, and proper use and care of equipment.
Ensure compliance with County Department of Public Health requirements and standards necessary to support an 'A' grade; provide food safety training to Culinary Arts participants and prepare/support eligible participants in obtaining required Food Handler's Cards.
Monitor culinary activities and food production for safe work practices, consistent quality, appropriate portion control, and adherence to established recipes and standards.
Manage inventory and timely ordering of food, supplies, equipment, and cleaning products while implementing waste-reduction and cost-control strategies; operate and/or oversee the Point-of-Sale (POS) system as assigned, ensuring accurate transactions and reconciliation.
Monitor participant progress and program effectiveness through assessment, observation, participant input, and feedback, implementing improvements as needed.
Mentor and train assigned staff in adaptive culinary instruction, participant engagement, kitchen safety, and effective culinary skill development.
Alongside the Program Manager, support culinary showcases, community-based learning, special events, fundraisers, and outreach; foster partnerships with culinary professionals, restaurants, food-service organizations, and community resources to enhance program and employment-readiness opportunities.
Maintain accurate documentation of participant progress, program activities, and incidents; complete required special incident reporting and mandated reporter responsibilities.
Oversee the safe, sanitary, and responsible use of culinary supplies, equipment, materials, and Oparc-issued property, while promoting dignity, inclusion, independence, choice, and a respectful learning and work environment across both kitchens.
May transport up to 6 participants and assigned support staff in an Oparc vehicle for community outings during program hours.
Perform other duties and responsibilities as assigned.