Variable LCC Cooking Instructor

Essential Job Functions: Plan, develop and teach engaging, hands-on community cooking classes for children, teens and adults, with an emphasis on skill development, participation and culinary exploration. Develop and review recipes and lesson plans that provide a well-rounded culinary learning experience and accommodate a variety of ages, skill levels and program themes; Demonstrate and teach a broad range of culinary techniques, ingredients and preparations; Provide instruction across a diverse range of culinary topics and menus, demonstrating the flexibility and expertise needed to teach both everyday cooking skills and specialized classes or camps; Guide participants through recipes and techniques, explain cooking methods, answer questions and provide appropriate hands-on support throughout the class; Prepare the teaching kitchen by organizing ingredients, equipment, supplies and materials before each class, and restore the space to a clean and orderly condition afterward; Maintain high standards of food safety, sanitation, cleanliness and organization throughout all classes; Ensure food is prepared, handled, stored and served at appropriate temperatures and in accordance with applicable food safety requirements; Create a welcoming, inclusive, supportive and engaging learning environment that encourages participants to build confidence and develop culinary skills; Provide excellent customer service and respond professionally to participant questions, needs and concerns; Maintain an inventory of supplies and pantry items and communicate restocking and purchasing needs to the Cultural Programs Coordinator; Maintain attendance records, report injuries and complete required documentation; Perform other related duties as assigned.

Important Functions: Support participants throughout their program experience and encourage active participation and learning; Recommend future class topics, recipes, culinary activities and program opportunities; Work collaboratively with the Cultural Programs Coordinator and other team members, demonstrating initiative, flexibility and professionalism; Perform other duties as assigned.

Organizational Relationships: Supervision Received: Receives general supervision from the Cultural Programs Coordinator.

Essential Qualifications: Demonstrated culinary knowledge and the ability to teach a broad range of cooking and baking techniques; Proficiency in preparing and teaching both savory and sweet recipes, including meats and other proteins, baked goods, breads, and desserts; Ability to adapt recipes, menus and instruction to meet the needs of different age groups, skill levels and class themes; Ability to teach and demonstrate culinary techniques clearly and effectively in a hands-on learning environment; Ability to work with children ages 4-15 and adults ages 16 and older; Experience leading or assisting with cooking programs, classes, workshops or related activities; Experience leading or assisting groups of varying sizes; Ability to motivate and inspire students and foster a positive learning environment; Effective classroom management and the ability to maintain a safe, organized and productive class; Knowledge of culinary safety, food handling, sanitation and kitchen cleanliness; Ability to establish and maintain effective working relationships with fellow employees, participants, parents and caregivers; Strong communication, organization and interpersonal skills; Dedication to culinary arts, community education and sharing knowledge with others; Ability to use hands to chop, whisk, slice, stir, juice and demonstrate other culinary techniques; Ability to distinguish differences in flavors and odors; Ability to reach, push, pull, bend, stoop, kneel, crouch and perform other physical activities associated with demonstrating techniques and retrieving or replenishing supplies and equipment; Ability to lift or move kitchen equipment weighing up to 35 pounds; Successful completion of a required background check.

Experience: One year of experience teaching children is necessary.1-2 years kitchen operations experience. Must be at least 21 years old.

Education: Culinary degree or equivalent chef experience considered in lieu of degree. Professional culinary training or equivalent hands-on experience must demonstrate the breadth of knowledge necessary to teach a diverse range of cooking and baking topics. Pay Range$15.16-$57.58 Background and reference checks will be conducted for all regular and some variable/seasonal positions.