Lead Chef Instructor - Hospitality Employees Advancement and Training (HEAT)

Hospitality Training Centers•Miami, FL

2d•Onsite

About The Position

Hospitality Employees Advancement and Training (HEAT), Inc. is a small non-profit organization providing training for quality jobs in South Florida’s vibrant and growing hospitality sector. We are in Historic Overtown, Miami, and work closely with local community leaders, the Community Redevelopment Agency, UNITE HERE Local 355 and major hospitality employers. HEAT is seeking an energetic, effective coordinator who is committed to helping people change their lives and achieve their economic goals. Many of our participants are people of color and/or immigrants from diverse communities. The UNITE HERE Education and Support Fund, which exists to support workers in the hospitality industry, is assisting HEAT, Inc. with this posting.

Requirements

Certified Executive Chef/Sous Chef, and/or B.S. in Culinary Education, Food & Beverage Management, or higher
Not-for-profit or workforce development experience, and/or experience in union hotel kitchens
B.S. in Culinary Arts or related field and culinary teaching experience of at least 3 years in formal classroom/lab settings (please note that this does not include teaching that consists primarily of demonstrations, or teaching on the line)
Experience in creating formal curricula and designing lesson plans
Work with team on creating original teaching materials
Excellent verbal and written English communication skills
ServSafe Manager certified and approved to proctor ServSafe Manager
Have certifications or equivalent experience (6 months practical) in at least two of the following: Vegan and vegetarian cuisine, Cuisine for people with high blood pressure, diabetes, or other health conditions that disproportionately impacts low wage workers, Global cuisine (outside Europe): Asian, Southeast Asian, Indian, Latin American, Mexican, Pastry
Demonstrated proficiency in Microsoft Office (including Word, PowerPoint, Excel), data management software systems
Ability to work under pressure
Willing to work evenings and Saturdays as needed
Willing to travel to (if needed) at partner sites
Ability to work under pressure, manage concurrent responsibilities, and prioritize according to dynamic and shifting needs
Authorized to work in the United States
Availability to work evenings and weekends (primarily Saturdays) for events and to assist with registration
Valid driver’s license required
This position may be subject to background check

Nice To Haves

Prefer someone who is able to use social media platforms to share information about the program
Are bilingual (English / Spanish)
Have experience in the hospitality industry and/or workforce development
Have experience working with those who have barriers to employment and/or are English language learners
Have experience using databases.

Responsibilities

Providing direct culinary instruction to diverse group of program participants, and many speak Spanish and/or French (Haitian French), the Lead Chef may be asked to conduct lessons bilingually or translate key terms and instructions
Designing and implementing an evaluation system for program participants in upskilling and job entry culinary classes
Working closely with Executive Director and Employer partners, modify existing curricula, and build additional formal curricula and lesson plans for culinary and related instruction
Overseeing and providing support to other culinary instructors, including feedback on instructional approaches and assessments of assignments
Liaising with employer partner chefs to explain the program and to seek input on new needs, changing food trends that employers are embracing
Evaluating information to determine compliance with industry standards and will directly observing and evaluating students' work to determine progress, provide feedback, and make suggestions for improvement
Designing supplementary lesson plans and materials to help participants pass industry recognized food safety credentials and line cook certifications
Providing direct instruction in food safety and culinary credential classes
Work closely with the employment team to suggest appropriate levels of placement for graduates, write letters of recommendation for participants
Provide occasional catering services for gatherings of up to 100 as part of the training work with classes
Managing inventory and purchasing orders based on HEAT’s approved processes
Familiarity with and have experience using multiple training methods
Ability to provide training in a positive manner that centers student experience and learning
Understanding of, and ability to manage differentiated classes for adult learner