Chef Instructor - Professional Savory Programs - Per Diem

• →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

• →Perform other duties as needed, directed or assigned.
• →Must wear CSCA approved uniform at all times while instructing a class or representing CSCA.

• Minimum of 5 years general cooking experience at a restaurant, 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.

• 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.

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.

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