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Culinary Chef Instructor

Houston, TX · On-site

$60K/yr

... Instructors' monthly faculty meeting · Make job placement recommendations for students to the ... management, LENOTRE ® sommelier, or advanced artistic skills of pastry décor

CIA

Culinary Chef Instructor

Hyde Park, NY · On-site

$75K/yr

In culinary, baking, or pastry arts classes (degree programs or continuing education), supervise ... At least three (3) years of supervisory experience with both management and line level employees.

CIA

Culinary Chef Instructor

Saint Helena, CA · On-site

$98K/yr

In culinary, baking, or pastry arts classes (degree programs or continuing education), supervise ... At least three (3) years of supervisory experience with both management and line level employees.

Del Mar College Testing Center

WI · On-site

Current ServSafe Manager or Texas Certified Food Manager certification for lab instructors required to instruct Culinary and/or Baking/Pastry courses. *Some courses require three (3) years ...

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How much do manager pastry instructor jobs pay per hour?

As of Sep 11, 2026, the average hourly pay for manager pastry instructor in the United States is $19.24, according to ZipRecruiter salary data. Most workers in this role earn between $12.50 and $22.60 per hour, depending on experience, location, and employer.

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Manager Pastry Instructor jobs near you

Intern - Culinary and Baking/Pastry

Greensboro, GA • On-site

Reynolds Lake Oconee
Real Estate • 501 - 1,000 employees
Learn more about Reynolds Lake Oconeeexternal

$15/hr

Full-time

Re-posted 7 days ago

Job description

This is a paid internship with housing available. The main objective of the trainee is to fully understand the day-to-day operations of the Culinary Department and understand the way the department is managed. The trainee will obtain an overall view of the organization and have an insight about how departments relate to each other. In addition, the trainee would learn new skills and technologies by exposure to standards of culinary execution and management styles that differ significantly from those in the standard resort/restaurant environment.
As a Culinary Intern, the trainee will be exposed to the following areas:
  • Line Kitchen Culinary Operations (including restaurant and banquet)
  • Garde Manger
  • Baking and Pastry
  • Stewarding

In each of these areas the trainee will develop the following skills and knowledge:
Stewarding:
  • Orientation to Clubhouse facilities and kitchens
  • Operation of dish machine (proper rinse, ware washing, temperatures, cleaning, setup and breakdown of equipment)
  • Sanitation Standards-Serve safe certification course
  • Pot Station set up

In Banquets, the trainee will gain an unique set of skills, for planning and executing large-scale banquet events. The responsibilities, skills, and knowledge obtained will include:
  • Preparing and coordination with service staff
  • "Off-site" catering functions
  • Working "action" stations
  • Organization of plate up and execution

Receiving & Storage of Food Products
  • Standards of product inspection
  • Rotation, storage and placement of products
  • Invoice review and process
  • Refrigerator and freezer standards (Temperatures, cleanliness and organizations)

Menu Preparation for Ala Cart Restaurants and Banquets
  • Mise in place for stations
  • Sauce and garnish preparation
  • Assist on the Line and Banquets when needed

As an intern for Breakfast, Lunch, and Dinner, the trainee will be responsible for the set-up, operation of, breakdown, and clean-up of his/her assigned station. Stations, and the responsibilities, skills and knowledge developed there, may include:
The trainee will further be able to develop skills in taking daily inventory and ordering from the par/production sheets. In desserts, the trainee will prepare and display the nightly dessert items, both warm and cold, as well as practice buffet presentation and displays.
Throughout the program the trainee's immediate supervisor will serve as a mentor and instructor, coaching and guiding the trainee to develop his/her chef de cuisine and executive chef skills further. The trainee will develop an in-depth understanding of the operation of a Culinary Department in a resort/country club environment.
Learn more about our restaurants
Read blog posts about our culinary department
Listen to our chefs talk about opportunities at Reynolds
Viewing this job on Indeed? Click "Apply" to see clickable links, video, and images.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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