Second Harvest Food Bank is hiring a Part Time Culinary Instructor

Second Harvest Food Bank is hiring a Part Time Culinary Instructor

second harvestSecond Harvest Food Bank is hiring a Part Time Culinary Instructor. To apply, send cover letter, resume and two professional references to Chef Dawn Viola, dviola@feedhopenow.org

 

Position Summary:

The Chef Instructor is a part time position, 20 hours per week, responsible for assisting the Lead Chef Instructor in teaching foundation culinary skills in a classroom and lab setting to Second Harvest Culinary Program students.

 

Principal Duties and Responsibilities:

  1. Student      Education/Training/Mentoring/Support: Actively participates as a Chef      Instructor and provides instruction, mentoring and guidance to students      enrolled in the entry level food service program.  Works cooperatively with the CK      Director/Executive Chef to ensure that classroom and kitchen instruction      are consistently implemented in accordance with Community Kitchen      objectives.  Provides classroom      instruction, evaluates students, administers assessments and tracks      progress as well as communicates with Community Kitchen staff to ensure      that students are meeting competency goals.
  2. Kitchen and Equipment      Maintenance: Keeps food and beverage service equipment and catering      equipment and supplies operating efficiently by enforcing adherence to      operating instructions. Monitors the performance of preventative      maintenance.
  3. Customer Service: Develops and      maintains overall satisfaction by cultivating and maintaining      relationships with Community Kitchen staff and students, vendors,      customers and agency co-workers, as well as larger culinary community and      volunteers.
  4. Health and Safety Sanitation:      Maintains safe, secure, legal and healthy work environment by following      and enforcing sanitation and quality of food safety and health standards      and in accordance with established standard operating procedures; monitors      conformance with kitchen inspections; enforces sanitation and legal      regulations of the kitchen and all service areas and serves as a role      model for foodservice staff, students and alumni.
  5. Professional Development:      Updates job knowledge by creating state of the art food service practices;      understands emerging food and service practices and standards; and      maintains professional networks with industry leaders.

Job Specifications

  1. Minimum of two years teaching      culinary foundation courses
  2. Minimum of two years food      service/managerial experience.
  3. Demonstrates strong culinary      skills, understands and has experience with food and beverage activities.
  4. Experience with catering,      vending and institutional meal production a plus
  5. Some College/Associates Degree
  6. Commitment to understanding and      supporting SHFB’s mission; shows compassion and an appreciation for hunger      and poverty issues.
  7. Excellent organization skills.
  8. Detail oriented.
  9. Current certification in HACCP      and ServSafe.
  10. Proficient in Excel, Word,      Power Point and Outlook.

Leave a Reply

Chapter Newsletter

ACF Gulf to Lakes Chefs & Cooks Chapter news, events and more! Click below to register for our monthly eNewsletters and information eBlasts.

Sign Up...