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Culinary Instructor Jobs in Worcester, MA (NOW HIRING)

Sodexo

Senior Culinary Supervisor

Franklin, MA · On-site

$31 - $37/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Senior Culinary Supervisor Location: DEAN COLLEGE - 45589001 Workdays/shifts: Varying shifts, days/hours (open availability preferred). More details will be provided during the interview process.

Sodexo

Senior Culinary Supervisor

Franklin, MA · On-site

$31 - $37/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Senior Culinary Supervisor Location: DEAN COLLEGE - 45589001 Workdays/shifts : Varying shifts, days/hours (open availability preferred). More details will be provided during the interview process.

Sodexo

Senior Culinary Supervisor

Franklin, MA · On-site

$37/hr

  • Dental

  • Retirement

Senior Culinary Supervisor Ubicación: DEAN COLLEGE - 45589001 Días de trabajo/turnos: Varying shifts, days/hours (open availability preferred). Se proporcionarán más detalles durante el proceso ...

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All JobsCulinary Instructor JobsCulinary Instructor Jobs in Worcester, MA

Culinary Instructor information

See Worcester, MA salary details

$21.4K

$58.6K

$100.8K

How much do culinary instructor jobs pay per year?

As of Aug 15, 2026, the average yearly pay for culinary instructor in Worcester, MA is $58,633.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,900.00 and $62,800.00 per year, depending on experience, location, and employer.

What does a culinary instructor do?

A Culinary Instructor teaches students about cooking techniques, food safety, kitchen equipment, and various cuisines. They develop lesson plans, demonstrate recipes, and oversee hands-on practice to help students build practical culinary skills. Culinary Instructors may work in culinary schools, community colleges, or private cooking classes, and they often assess students' progress through exams or practical evaluations. Their goal is to prepare students for careers in the culinary industry or to improve their cooking abilities for personal use.

What is the difference between Culinary Instructor vs Pastry Chef?

AspectCulinary InstructorPastry Chef
CredentialsCooking certifications, culinary degreesPastry arts certifications, culinary degrees
Work EnvironmentEducational settings, culinary schoolsRestaurants, bakeries, hotels
Employer & IndustryEducational institutions, culinary schoolsFood service industry, hospitality
Primary FocusTeaching cooking techniques and recipesCreating and preparing baked goods and desserts

While both Culinary Instructors and Pastry Chefs have culinary expertise and certifications, Culinary Instructors focus on teaching cooking skills in educational settings, whereas Pastry Chefs specialize in baking and pastry creation in commercial kitchens. Their work environments and primary responsibilities differ, but both roles require strong culinary knowledge and passion for food.

What are some common challenges culinary instructors face when teaching diverse groups of students?

Culinary Instructors often teach students with varying skill levels, cultural backgrounds, and learning styles, which can make it challenging to ensure everyone keeps pace and feels included. Balancing hands-on instruction with classroom theory, maintaining kitchen safety, and managing time effectively during practical sessions are frequent hurdles. Additionally, adapting teaching methods to engage both beginners and advanced students requires flexibility and creativity. Successful instructors foster an inclusive, supportive learning environment while maintaining high standards and encouraging teamwork.

What is a culinary instructor?

As a culinary instructor, also called a chef instructor, you often teach in culinary arts programs where students train to work in professional kitchens. Your job duties as a culinary educator include preparing lesson plans and demonstrating cooking techniques. You supervise students as they practice their new skills and provide feedback on their execution. As a culinary instructor, you may teach general skills courses or specialized classes like butchery, sauces, or classes on regional cuisines. As students advance, you help cultivate professionalism in your students and help them prepare to work in the industry.

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

To thrive as a Culinary Instructor, you need advanced culinary expertise, teaching experience, and often a degree or certification from a culinary school. Familiarity with industry-standard kitchen equipment, food safety regulations, and learning management systems is typically required. Strong communication, patience, and the ability to inspire and mentor students are vital soft skills in this role. These skills ensure high-quality instruction, safe kitchen practices, and effective student engagement, which are crucial for student success and program reputation.
More about Culinary Instructor jobs

What cities near Worcester, MA are hiring for Culinary Instructor jobs?

Cities near Worcester, MA with the most Culinary Instructor job openings:

Culinary Instructor jobs near you
Infographic showing various Culinary Instructor job openings in Worcester, MA as of August 2026, with employment types broken down into 50% Full Time, 25% Part Time, and 25% Temporary. Highlights an 100% In-person job distribution, with an average salary of $58,633 per year, or $28.2 per hour.

Culinary Assistant

College of the Holy Cross

Worcester, MA • On-site

Full-time

Re-posted 5 days ago

Job description

At Holy Cross, we are focused on creating a world-class workforce by attracting and retaining employees dedicated to fostering a culture of professionalism, pride, mutual trust, and respect-one that values appreciation and recognition, empowering each of us to flourish both individually and collectively. We seek candidates who are inspired by our mission and values, and who are eager to make a meaningful difference on our campus. Learn more about Life at Holy Cross here.
Perform various culinary duties to provide meals and services to students and guests following exact menu and recipe specifications with established practices and procedures. Responsibilities include food preparation, cook-to-order line service, station set-up, stocking, rotating product and maintaining a clean safe area following sanitation and food allergy regulations and safety standards. Responsibilities also include the operation of various standard equipment; turbo vector, impinger, deck, rotisserie and convection ovens, slicers, mixers, choppers, flat-top and Panini grills, deep fryers, induction display cooking units, rice/pasta steamers. Other responsibilities include assisting in the set-up, execution and clean-up of catered events and performing other similar tasks as required or requested. Annual certification training required in both ServSafe Food Safety and Food Allergy Awareness.
Job Description
DAYS & HOURS:
Holy Cross Dining staff are considered Emergency Essential Personnel and are required to report during times of inclement weather. Must be flexible. Schedule may change depending on the needs of the department.
CURRENT SCHEDULE: Sunday & Monday / 6:00 AM - 2:30 PM & Tuesday - Thursday / 10:00 AM - 6:30 PM
MAJOR AREAS OF RESPONSIBILITY FOR THIS POSITION
    • Prepare and cook food items to order, ensuring adherence to established standards and specifications.
    • Follow menu and recipe guidelines precisely to maintain consistency and quality across all food items.
    • Ensure all menu items are consistently prepared, properly portioned, of the highest quality, and served at the correct temperatures. Fill out the temperature log book charts.
    • Maintain a clean, safe, and fully functional work area that is adequately stocked, properly rotated, and organized at all times.
    • Supervise on-call staff, student captains/workers, and temporary employees, providing direction on routine tasks to ensure smooth operations.
    • Be adaptable and capable of working in various areas of the servery as assigned by management.
    • Provide exceptional customer service by serving guests in a friendly, professional, and attentive manner when required.
    • Assist with the setup, service, and cleanup of catered events, ensuring all operational standards are met.
    • Accurately complete service records and inventory data within the FoodPro system to ensure proper tracking and reporting.
    • Demonstrate proficiency in accommodating students with special dietary restrictions, ensuring their needs are met with care. Seek guidance from management with questions.
    • Understand and apply food waste management practices, utilizing FIFO (First In, First Out) to minimize waste and maintain inventory efficiency.
    • Adhere to all state and local food safety regulations to ensure compliance and uphold the highest standards of food safety.
    • Perform other similar or related duties as required or requested.

MINIMUM QUALIFICATIONS FOR THIS POSITION
    • Up to two years related work experience is preferred.
    • High School Diploma or equivalent required.
    • Ability to frequently lift up to 25 pounds, occasionally lift up to 50 pounds and 100 with assistance
    • ServSafe Food Safety Certification or training is required. If training is not up-to-date, training/certification must be completed upon 3-6 months from date of hire.
    • Food allergy training is essential and prior experience in special food allergy meal preparation is preferred. If a candidate does not have prior experience, the necessary training must be completed upon hiring. Initial training will include a review of information, departmental responsibilities and a recap of the Food Allergy Program.
    • Excellent customer service and appropriate communication skills are needed in order to provide a welcoming, professional and safe environment for students and guests. Upon hiring the following additional training must be completed on a yearly basis: Title IX harassment training, Security awareness training.

RESPONSIBILITIES OF ALL HOSPITALITY EMPLOYEES
    • All documentation is recorded accurately and timely.
    • Follow all chemical guidelines according to the Material Safety Data Sheets.
    • Superior customer service and communications skills are needed to provide a welcoming, friendly and professional manner to all of our guests.
    • Offer training/support to co-workers, staff and students where applicable.
    • Follow all verbal and written instructions from managers/supervisors
    • All staff are considered to be emergency essential personnel and are required to report during times of inclement weather.
    • Schedule flexibility is important, you need to be aware of the academic calendar and special event dates. We will/may adjust schedules due to events on campus.
    • Be innovative as it pertains to your position.
    • Be comfortable sharing your suggestions and ideas for process or work improvements.
    • Comply with all safety and risk management practices, policies and procedures.
    • Ability to perform effectively in a fast-paced food service environment
    • Ability to communicate with guests, co-workers and other members of the college community with professionalism and respect.
    • Be sure to know and come to work each day with our department's core values in mind.
    • Must adhere to the uniform standard as it applies to your position.

CORE COMPETENCIES
    • Inclusion: Actively engaging with the values of the College by promoting a work environment that embraces diversity and demonstrating respect for the opinions and beliefs of others.
    • Innovation: Performing one's job with creativity and proactivity, improving procedures and problem-solving.
    • Mission/Service Orientation: Focusing on service to others and contributing to the College's collective mission.
    • Responsibility: Taking ownership of one's actions and accountability for one's tasks and duties.
    • Collaboration: Exchanging information, ideas, and thoughts with others in a manner that is proactive and enhances partnerships.

Salary: The hourly rate for this position is $18.00 per hour.
DISCLAIMER
The description above represents the most significant duties of this position but does not exclude other occasional work assignments not mentioned, the inclusion of which would be in conformity with the factor degrees assigned.
Weekly Hours:
40
Annual Work Schedule:
(For Seasonal and Temporary Positions, this will be determined by the manager)
Application Instructions
For all administrative and academic positions, please upload a current resume and cover letter. In your cover letter, please reflect on how your professional and personal values align with the Mission of the College.
For all other positions, resume and cover letters are optional, but your most up-to-date work experience and educational background are required.
Applications will be accepted until the position is filled. However, priority consideration will be given to applications submitted within 30 days of the posting date.
Additional Information
To review our generous benefits options, please review our detailed information here or check out our Benefits at a Glance.
The College also provides reasonable accommodations to qualified individuals with disabilities during the hiring process in compliance with law. Please contact Human Resources for questions or to request an accommodation via email at hr@holycross.edu, or by calling 508-793-3391.
The College is an Equal Employment Opportunity Employer and complies with all Federal and Massachusetts laws concerning Equal Opportunity in the workplace.

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