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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 part-time passionate Pastry Chef Instructor to teach in our Professional Pastry Programs. We are seeking an enthusiastic, professionally trained and experienced Chef with exceptional baking, teaching and customer service skills. You will be the catalyst to our professional students gaining confidence in a professional kitchen, learning culinary basic and advanced pastry techniques, methods and theory. Topics of study include:

Fundamentals of Pastry Arts
Theory and principles of French techniques used in making traditional pastries, including presentation, plating, and adaptation. Chemical function of ingredients and scalability of items for commercial baking, and explore the ingredients, tools, and techniques utilized in classic European desserts and pastries. Learn to make and identify choux, Viennoiserie, fillings, meringues, sauces, and cakes. Create intricate and delicious desserts that you will present and evaluate as a group.

Combined Savory Component
Students will learn to incorporate their growing pastry expertise into the savory side of food production, working with eggs, sauces, stocks, vegetables, meat, poultry, and seafood. Practice shaping pasta and pizza doughs, and develop full savory dishes utilizing a pastry or dough component. Students will complete meals drawn from a variety of international sources, preparing, presenting, and evaluating them as a group.

Advanced Techniques & Presentations
Advanced plating methods, chocolate tempering and molding, advanced pastillage and gum paste shaping, and the art of sugar pulling. Chocolate and sugar showpieces, wedding cake design, croquembouche, and confections, truffles, and classic French sweets.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Managing class size of up to 15 students
• Lecturing on class material; supplement with power point presentation (must be familiar with laptop, Power Point software, hdmi cables, television)
• Assigning daily recipes to class; explaining recipes; managing class production of recipes; maintaining order in kitchen; managing set up and break down of class; assessing students’ recipes for taste, doneness, creativity, presentation, ability to follow direction
• Chef Instructors are responsible for issuing CSCA-issued quizzes, grading quizzes, and evaluating quizzes with students; reporting lab and quiz grades to Director of Education.
• Chef instructors are responsible for delivering verbal assessments of student skill level daily and at midterm.
• Chef Instructors are responsible for taking daily attendance and reporting attendance to Academic Supervisor/Director of Education
• Chef Instructors must attend quarterly faculty meetings
• Chef Instructors may be responsible for proctoring midterm and final practicums; tasting midterm and final practicums; and proctoring midterm or final written exams.
• Chef Instructors are responsible for tutoring at-risk students.
• Chef Instructors are responsible for supervising students as they check in the day’s ingredients, stock pantry items, pack ingredient box at end of class, break down and cleanup of kitchens, trash removal, kitchen sanitation, and compost removal, among other duties as assigned by Director of Education.
• Set-up of kitchen and lecture space as needed, and inventory check at least 1 hour before the scheduled start of class.
• Maintain the highest standards of safety and cleanliness.
• Ensures all food items are cooked and served properly and under sanitary conditions.
• Must be able to multi-task and have a full grasp of all activities occurring in the kitchen 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

• 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)

• Minimum of 5 years pastry arts/baking experience at a restaurant, bakery, catering company, commissary, or in other culinary capacity
• Minimum of 2 years culinary teaching experience
• General knowledge of Microsoft Office
• Must be diplomatic, patient, prompt, creative, flexible, fun, thrive in organized chaos, be able to manage, groom; and mentor individuals with different levels of cooking experience
• willingness to follow CSCA policies, procedures, and education philosophy
• Ability to communicate effectively with others, orally and in writing
• Candidates must be able to pass a CORI background check.

WORK HOURS

• THIS IS A PART TIME, PER DIEM POSITION THAT PAYS BY THE CLASS.
• Class schedules may vary by week.
• Number of classes scheduled will vary based on demand, skill set and availability.

PHYSICAL DEMANDS

The ability to lift 25 pounds, stand, kneel, sit, and walk for extended periods of time.

Instructors may be on their feet for up to 8 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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