Position Purpose
The Culinary Instructor job requires planning and forethought; proactive, resourcefulness and creative problem-solving skills. Excellent organizational skills, attention to detail and effective communication are required. She/he must be skilled in teaching and making presentations to groups (of students/participants) and in explaining culinary techniques at fundamental to advanced levels. She/he should be self-motivated and possess strong interpersonal and excellent customer service skills. The ability to function and act independently while at the same time working well with others in a team environment is crucial. Under the guidance of the Culinary Arts Director, this position works to develop cooking classes for children and adults that are fun and educational. Job requires some regular evening and weekend shifts.
Typical Assignments:
Exercises considerable latitude in determining objectives and approach to assignments.
Review of Work:
Completed work is reviewed from a long-time perspective for desired results.
Typical Job Level:
Professional, technical and administrative specialists and upper, middle managers.
SKILL SETS/ACCOUNTABILITIES
Innovative, passionate, and capability to grow the Culinary Arts program, ability to operate independently in a fast-paced environment, strong customer service skills; ability to handle constituents with a helpful and calm demeanor, proficient in Microsoft office applications and social media tools and ability to stay within the budget.
EDUCATION AND/OR EXPERIENCE
The minimum amount of formal or informal education required to successfully perform the position is education or job knowledge equivalent to college or university undergraduate education in culinary and the minimum amount of working with children to successfully perform it, is at least 2 years.
SKILLS REQUIRED
The Culinary Instructor must have and be able to consistently apply the following skills at the levels indicated to produce assigned results.
Math Skills
Communication Skills
Reasoning Skills
Computer Skills
Leadership Skills
Analytical Skills
Administrative Skills
Networking Skills
Cooking Skills
Teaching Skills
PHYSICAL REQUIREMENTS
The Culinary Instructor has to spend on-the-job time on the following physical activities:
Stand
Walk
Sit
Talk/Hear
Use hands to finger, handle or feel
Climb or balance
Stoop, kneel, crouch or crawl
Reach with hands or arms
Taste or smell
There is a 25 - 50 pounds lifting weight requirement in this position.
WORK ENVIRONMENT
The Culinary Instructor will not be required to work in special environments.
The typical level of noise for the work environment of this position is:
Moderate Noise (business office with computer printers, light traffic) some outdoor events and wet and/or humid conditions.
There are no job duties affected by the environmental conditions.
SCHEDULE
Job Type: Full-time
Day Shift Hours - Average weekly hours 31 to 40
Evening Shifts will be as needed; such as for evening events
BENEFITS:
Health Benefits Package. Paid Time Off. Retirement Plan. Complimentary fitness center membership. Employee discount to JCC events and other amenities.
Dental insurance
Employee discount
Health insurance
Life insurance
Paid time off
Retirement plan
Vision insurance
Ability to Commute:
Irvine, CA 92603 (Required)
Ability to Relocate:
Irvine, CA 92603: Relocate before starting work (Required)
Work Location: On Premises
Minimum Qualifications:
MAJOR AREAS OF RESPONSIBILITY:
Experience Level
Cooking: 2 years (Required)
Include the following key areas and duties, which may be modified or increased as necessary:
Developing curriculum
Work directly with the Culinary Arts Director to develop curriculum and researching culinary trends. Curriculum for daily cooking classes for children, families and adults, as well as specialty cooking workshops i.e., holiday cuisine, challah baking, Jewish ethnic cooking, etc.
Teaching a variety of cooking classes
Teaching cooking classes in an engaging and interactive way, promoting a positive learning environment with hands-on learning. ClubJ, Preschool, and adult classes.
Administrative
Type up recipes, update recipes for website/cooking page, class registrations, class descriptions and inventory.
Kitchen Prep
Testing recipes, shopping for ingredients, prep ingredients for classes.
Kitchen Etiquette
Maintaining a sanitary and safe teaching/demonstration kitchen, following JCC protocols at all times. Assisting in management of kitchen and equipment to ensure proper working order and operation. Preparing set up and breakdown for each class.
PRIMARY RESULTS ACCOUNTABLE FOR ACHIEVING
Other specific results will be assigned and measured.
SUPERVISORY RESPONSIBILITIES
The Culinary Instructor does not have supervisory responsibilities.
This position reports to: Culinary Arts Director
RELATIONSHIP BUILDING
Requires regular contact both inside and outside the company at all organizational levels, and involves considerable tact, discretion and persuasion in order to obtain willing action and consent.
DECISION MAKING
Requires the use of judgment to plan, perform; general decisions are made to solve a problem or select a course of action for a standard or recognized method of operation.