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Chef Instructor Jobs (NOW HIRING)

Fedcap

Chef Instructor

New York, NY

$75K - $80K/yr

As an instructor, you won't just be teaching recipes or techniques-you'll be mentoring adult ... Minimum 4 years of leadership experience in a professional kitchen (Executive Chef or Sous Chef ...

The Fedcap Group

Chef Instructor

Manhattan, NY · On-site

$75K - $80K/yr

As an instructor, you won't just be teaching recipes or techniques-you'll be mentoring adult ... Minimum 4 years of leadership experience in a professional kitchen (Executive Chef or Sous Chef ...

CIA

Chef Instructor

San Antonio, TX · On-site

$75K/yr

POSITION SUMMARY A Culinary Institute of America Culinary Chef Instructor is responsible for teaching students in the classroom and kitchen lab environments, developing curriculum, conducting ...

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How much do chef instructor jobs pay per hour?

As of Jun 18, 2026, the average hourly pay for chef instructor in the United States is $22.65, according to ZipRecruiter salary data. Most workers in this role earn between $19.71 and $25.24 per hour, depending on experience, location, and employer.

What is the difference between Chef Instructor vs Culinary Teacher?

AspectChef InstructorCulinary Teacher
CredentialsCooking certifications, culinary degreesCooking certifications, culinary degrees
Work EnvironmentCooking schools, culinary institutes, vocational schoolsHigh schools, community colleges, culinary programs
Employer & IndustryEducational institutions, culinary academiesEducational institutions, vocational schools
Primary FocusTeaching culinary skills, practical cookingTeaching culinary concepts, theory, and skills

Both Chef Instructors and Culinary Teachers typically hold similar credentials and work in educational settings related to culinary arts. The main difference lies in their focus: Chef Instructors often emphasize practical cooking skills and hands-on training, while Culinary Teachers may focus more on culinary theory and broader educational objectives. Both roles are essential in culinary education, preparing students for careers in the food industry.

What are some common challenges Chef Instructors face when transitioning from industry kitchens to the classroom?

Chef Instructors often find the shift from a fast-paced restaurant environment to teaching requires adapting their communication and leadership styles. Instructors must break down complex culinary techniques into clear, teachable steps and exercise patience as students develop their skills. Additionally, balancing curriculum requirements with hands-on practice and providing individualized feedback to diverse learners can be challenging. Successful Chef Instructors leverage their industry experience while cultivating a supportive, educational atmosphere that fosters student growth.

What are Chef Instructors?

Chef Instructors are culinary professionals who teach and train students in cooking techniques, food safety, kitchen management, and recipe development. They work in culinary schools, community colleges, or private cooking classes, sharing their expertise and passion for food. Chef Instructors are responsible for developing lesson plans, demonstrating cooking methods, and evaluating student progress to ensure a high standard of culinary education.

What are the key skills and qualifications needed to thrive as a Chef Instructor, and why are they important?

To thrive as a Chef Instructor, you need a strong culinary background, professional kitchen experience, and often a culinary arts degree or certification. Familiarity with commercial kitchen equipment, food safety standards, and teaching technologies is essential. Excellent communication, leadership, and patience are standout soft skills for effectively mentoring students of diverse skill levels. These skills ensure high-quality instruction, safe kitchen operations, and the ability to inspire and develop future culinary professionals.

What Does a Chef Instructor Do?

Chef instructors teach students about the culinary arts. In this role, you may demonstrate how to make various types of food, cover commercial cooking aspects such as safety and sanitation regulations, and help prepare students to handle the duties and responsibilities of being a professional chef. Most chef instructors fall into one of two categories. General teachers focus on basic cooking skills like tools and everyday ingredients, both of which can vary by region. Specialized instructors concentrate on certain types of cuisine, such as ethnic foods. Most chef instructors work at public culinary schools, but a few work exclusively for large food service companies to train chefs and ensure they meet company standards.

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Chef Instructor jobs near you
Infographic showing various Chef Instructor job openings in the United States as of June 2026, with employment types broken down into 1% As Needed, 64% Full Time, 34% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $47,109 per year, or $22.6 per hour.
Chef Instructor - Teen Recreational Program

Chef Instructor - Teen Recreational Program

The Cambridge School of Culinary Arts

Cambridge, MA • On-site

$130 - $150/day

Part-time

This job post has expired today. Applications are no longer accepted.

Job description

CSCA is an iconic New England landmark, and for more than 40 years has been highly acclaimed among the nation’s premier culinary schools. Here, students gain the essential knowledge and foundational skills a great culinary education demands – classic fundamentals of cooking and baking, history and influences of the world’s greatest cuisines, techniques for mastering common and exotic ingredients, and more. 

CSCA is seeking a passionate, per-diem, Chef Instructor to teach in our Teen Recreational Program.  CSCA's Teen programs, which include single day workshops and multi-day series are one of the hottest tickets in all of Greater Boston, with sold out classes public school holidays as well as all summer long.  We are seeking an enthusiastic and experienced Chef with exceptional cooking, teaching and customer service skills.  You will be the catalyst to our young students gaining confidence in the kitchen, adding to their repertoire, and providing teens with a fun and educational experience in our kitchens.  Our chef instructors take pride in sharing their knowledge and expertise with students at all levels of proficiency in our intimate, hands-on environment. Does this sound like you?

TEEN RECREATIONAL CHEF INSTRUCTOR

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Set-up of kitchen and lecture space as needed, and inventory check at least 1 hour before the scheduled start of class.
  • Production and teaching responsibilities: up to 30 minutes of classroom lecture and 3.5 hours of hands on cooking/baking. 
  • Provide direction and feedback to teen and/or pre-teen recreational students of varying skill levels to ensure successful classroom operations and an outstanding educational and enjoyable experience for customers.
  • Maintain the highest standards of safety and cleanliness.
  • Ensures all food items are cooked and served properly and under sanitary conditions.
  • Adjust teaching style to meet needs of diverse group of participants (adults, teens, beginners, advanced, etc.).
  • Must be able to multi-task and have a full grasp of all activities occurring in the kitchen at all times.
  • Provide outstanding customer service to all guests at all times
  • Ensure that kitchen is organized and left in proper condition for the cleaning crew; this includes checking that all equipment is turned off, dirty dishes and equipment are left in good order for the dish washers, and leftover inventory items and equipment are returned to their proper locations

ADDITIONAL DUTIES AND RESPONSIBILITIES

  • This position runs on weekends, during public school holidays, June through August and requires a varied work schedule, to include nights and weekends as necessitated by business circumstances
  • Individual will have the opportunity to work in our adult Recreational classes as well, which run throughout the year. 
  • Perform other duties as needed, directed or assigned.
  • Must wear CSCA approved uniform at all times while instructing a class or representing CSCA.

QUALIFICATIONS (EDUCATION/EXPERIENCE/KNOWLEDGE REQUIREMENTS)

  • Culinary school graduate or relevant teaching and/or industry experience.
  • Ability to communicate effectively with others, orally and in writing
  • Candidates must be able to pass a CORI background check.
  • Must be legally eligible to work in the United States.

WORK HOURS

  • THIS IS A PART TIME, PER DIEM POSITION THAT IS PAID BY THE CLASS.
  • weekend mornings, public school vacation weeks, mid-June through August
  • Class schedules will vary by week.
  • Class days will vary, but will generally be M-F day classes
  • Number of classes scheduled will vary based on demand, skillset and availability.

PHYSICAL DEMANDS

  • The ability to lift 25 pounds, stand, kneel, sit, and walk for extended periods of time.
  • Instructors will be on their feet for up to 5 hours at a time
  • Instructors will need to handle and lift heavy kitchen equipment, chairs, tables.

 WORK ENVIRONMENT

  • This job occurs primarily in commercial kitchens which may vary in temperature and humidity.

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