Culinary Instructor

Title: Culinary Program Instructor
Reports to: Exceptional Training Academy Manager
Department: Exceptional Works-Exceptional Training Academy/Culinary Training Program
FLSA Status: Non-Exempt
Compensation: $22.00 - $25.00 per hour
Hours: Mon - Fri 8:00a-4:30p
Location: Kayne Eras Center, Exceptional Building (different community sites)
Supervisory Responsibility: None

The Culinary Program Instructor will focus primarily on the implementation of the Culinary Program and they will be responsible for leading culinary arts instruction, administer ServeSafe training materials to kitchen trainees, coordinating guest chefs, café visits and different community integration activities to satisfy HCBS guidelines. Culinary Program Instructor will also teach work readiness skills important to the culinary field and as needed.

Culinary Instruction

• Conduct hands-on culinary instruction for participants using developed Culinary Training Program curriculum.
• Develop weekly lesson plans based on the existing curriculum and/or to document the hands-on training that takes place in the kitchen.
• Administer written and practical examinations to assess participant progress and support areas that need development.
• Document and report each participant’s ability to clearly comprehend, perform and retain practical techniques for future use.
• Make time to support participants individually to ensure they clearly comprehend the lessons and information being presented to them.
• Cultivate new, and maintain existing relationships with chefs and community eateries for weekly job exploration and volunteer activities.
• Monitor/oversee guest visitor setup, cleanup – and ensure guest chef understand the curriculum must be used as a baseline for instruction.

Meal Preparation

• Will oversee the preparation of different culinary meals and create menus to be distributed among participants and ECF staff members.
• Work as a leader who oversees community integrated culinary volunteer work quality, meal prep quality and in preparation to establish and grow community relationships.
• Document type of food, meals, ingredients, time, quality and the number of meals prepared by participants.
• Manage the food, kitchen and overall supplies budget – including maintaining inventory and adhering to budget.

Recruitment & Employment Services

• Assist in the recruitment and assessment of potential referrals into the Culinary Training Program.
• Train participants to be successful in kitchen trials or “trial shifts” in preparation for entry-level employment in the culinary field (if applicable).
• Assist in conducting mock interviews and evaluating participant readiness for community employment.
• Assist ECF’s Job Developer in assessing culinary training participants who have received a certificate of completion and have demonstrated to be strong candidates for employment in the community.

Community Outreach

• Be active in and support special Culinary Training Program events including cooking demonstrations, KEC events and community fundraisers.
• Support as needed with day to day culinary instruction, community integration activities, planning and providing updates during team meetings.

• Comply with ECF’s Injury and Illness Prevention Program. Ensure safe use and operation of tools and/or equipment.
• Comply with ECF policies and procedures, including mandated reporting requirements.
• Complete special projects and other assignments as designated by the Production Manager and/or Training Academy Manager
• Observe regular, on-site work hours.
• Perform other duties as assigned.

Education/Licenses/Certifications:

• Culinary Arts Degree and/or Associates Degree with Culinary or Hospitality Focus (preferred)
• ServeSafe Certified and Proctor Status (required)

Experience:

• Working with students in a learning environment where the focus was the Culinary field including verbal instruction, hands on approaches and employment outcomes.
• At least 2 years of relevant industry experience working at the Chef level or higher, with related kitchen management experience.
• Familiarity with kitchen environment, cafeteria, large scale production facility or any institutional food service setting.

Safety and Sanitation:

• Expertise and teachable knowledge of Food Safety and Sanitation Guidelines for California.
• Knowledge of the Food Inspection process conducted by the Department of Health.
• Knowledge of Rubrics, Posters, Stickers that must be used and updated in relation to Safety and Sanitation compliance regulations.

Knowledge/Abilities/Skills:

• Strong verbal and written communication skills.
• Advanced troubleshooting and multi-tasking skills.
• Solid analytical and computer skills, excellent leadership and human relations skills.
• Ability to organize, direct, and assess students in an instructional setting.
• Technology skills adequate enough to build course materials including weekly lesson plans.
• Ability to relay information positively and enthusiastically demonstrating a passion for the field of culinary.
• Ability to demonstrate concern and sensitivity to culinary participants and their individual needs and learning styles.
• Passion for healthy cooking, nutritious lifestyle and education of each.

• Valid California driver’s license, reliable transportation, evidence of car insurance, and insurable driving record. Motorcycles are not permitted while driving for ECF, may only be used when commuting to and from your home to main worksite;
• Pass a DOJ background investigation;
• Provide evidence of a negative TB test initially and every three years thereafter;

Duties are performed at a location that is shared with other ECF programs that service adults and students with varying degrees of learning, behavioral, emotional, and developmental disabilities. Employee could encounter individuals in crisis, exhibiting emotional/psychological distress, or behaving in an aggressive manner. Duties will be performed in a kitchen setting, lunch room setting and will require navigation through work program production and instruction areas. Environment may include frequent interruptions, loud noise, odors, varying indoor temperature, and drafts. Noise level is moderate to loud.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential responsibilities and functions of the job and are not meant to be all inclusive. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential responsibilities and functions of the job.

• Ability to circulate in a kitchen/lunch room area approximately 75% of work hours providing guidance and training to participants with disabilities and direct service personnel.
• Communicate effectively with a wide variety of individuals including vendors, customers, employees, etc.
• Repeated lifting/moving of items (up to 50 lbs with assistance) bending, squatting, reaching (some overhead reaching), pulling and pushing required.
• Ability to implement First Aid, and CPR.

Ability to safely handle knives, related kitchen utensils and kitchen equipment including: ranges and ovens, grills and griddles, refrigeration, fryers and other appliances.