Asst Culinary Instructor & Program Specialist

Salary: $55,000-$60,000

Residency Requirement: Primary residence must be in the state of Georgia

Job Summary

Open Hand is seeking an experienced, hands-on, and professional Assistant Culinary Instructor & Program Specialist to join our team. The Assistant Culinary Instructor will play a key role in delivering practical, fundamental culinary training to individuals in our Workforce Development Program. This program helps underemployed individuals gain the skills and knowledge necessary for careers in the food service industry. The ideal candidate will have strong experience of working in professional kitchens, a passion for teaching, and a commitment to providing students with hands-on, engaging learning experiences. The instructor will also support the program by helping with recruitment efforts to ensure student class capacity is met. This candidate will work hand in hand with leadership to support the growth of the program.

Supervisory Responsibilities

None

Duties/ Responsibilities

Culinary Instruction

• Teach hands-on culinary classes aligned with workforce development goals to prepare students for entry-level kitchen jobs. Provide instruction on cooking techniques, kitchen safety, food preparation, and plating.
• Teach fundamental concepts, including knife skills, recipe execution, and proper use of kitchen equipment.
• Support fundraising activities to increase funding for the program and collaborate with leadership to explore sustainable revenue generating enterprises and programs.
• Effectively execute lesson plans to meet the needs of diverse learners with varying culinary experience.
• Participate in recruitment and enrollment process of new students (ie: assist in assessment process, potential student interviews and decision making of potential students to ensure each cohort is curated for success)
• Complete weekly reflection forms for each student to keep students updated on their progress through direct observation during class.
• Report any student-related issues that may require immediate attention (ie: barriers to completion, attendance issues, injuries/incidents, etc.)
• Supervise students in a kitchen setting, ensuring that all health and safety regulations are strictly followed.
• Meet with the Culinary Instructor/Program Manager on a weekly basis to update/track student progress.
• Complete weekly evaluations to track student progress. Issue the weekly exams that ensure student knowledge retention and understanding.
• Notify program manager of kitchen inventory needs, low stock, and equipment issues.
• Attend staff meetings and training sessions as required.
• Support program leadership in facilitating fundraising events, public classes, and other program expansion initiatives.
• Support the Servsafe instructor by reiterating proper food handling and sanitation procedures during classes, to ensure students are applying the Servsafe skills they are learning.
• Provide personalized guidance and mentorship to help students improve their culinary skills and techniques.
• Maintain cleanliness and organization of the teaching kitchen, ensuring all tools and equipment are used properly and that kitchen is left clean and that all cleaning checklist items are met.
• Collaborate with the Workforce Development leadership to improve and update the curriculum as needed.
• Foster an environment of teamwork, respect, and safety within the kitchen.
• Conduct live cooking demonstrations to highlight proper techniques and food preparation methods.
• Through class lessons prepare students for job placement by teaching soft skills such as time management, teamwork, and effective communication in a kitchen environment.
• Assist students in understanding the realities of working in the food service industry, including the expectations for professionalism, punctuality, and work ethics.
• Collaborate with program leadership to help students explore career paths in culinary arts and provide guidance on how to pursue job opportunities after completing the program.

Program Support & Development

• Assist in the recruitment and enrollment of perspective students by participating in outreach activities and program referral agency partnership development.
• Assist with recruitment efforts and contribute to various aspects of the program to ensure its overall success and effectiveness.
• Participate in training or professional development opportunities to enhance teaching skills and industry knowledge.

Required Skills/Abilities

We are looking for a candidate with excellent facilitation and communication skills, capable of effectively teaching and guiding students in a culinary training environment. The ideal candidate will have a strong foundation in cooking techniques, food preparation, and culinary arts, with proficiency in kitchen management, including safety, sanitation, and the proper use of kitchen equipment. The ability to communicate complex cooking techniques in a clear and approachable manner is essential for ensuring that students of varying skill levels can grasp and apply key concepts.

The candidate should have strong leadership skills, able to manage a classroom and kitchen environment effectively, ensuring students are supported, engaged, and held to high standards of professionalism and safety. Developing rapport with individuals from diverse cultural backgrounds is crucial, as the role requires interaction with students, faculty, staff, and members of the community. This candidate should be able to foster a positive, inclusive, and respectful learning environment while maintaining the quality and rigor of culinary training.

In addition to teaching, the candidate will play a key role in program recruitment and growth. This includes actively participating in outreach activities, building partnerships with referral agencies, and helping to market the program to potential students. The ideal candidate will have the ability to engage with the community, develop relationships that contribute to the program's growth, and help build a pipeline of qualified candidates for future cohorts. By contributing to recruitment efforts, the instructor will directly impact the program's expansion, ensuring the program reaches and supports as many individuals as possible.

Education/Experience

• Associate or bachelor's degrees in culinary arts, hospitality management, or food service management (preferred), or diploma in culinary arts.
• Servsafe Manager Certification or the ability to obtain it within 30 days of employment.
• Minimum of 5 years of experience of hands-on experience working as a chef or in a professional kitchen setting.
• Prior teaching or training experience preferred, especially in a workforce development or vocational setting.
• Proficiency in a specific cuisine, technique, or area of culinary arts (e.g., baking, pastry, international cuisine, or nutrition).
• Experience managing or supervising kitchen operations, including inventory control, food costs, and team leadership.
• Experience with various cooking methods, food preparation, and use of kitchen equipment.
• Demonstrated commitment to adult education, vocational training, and life skills development.
• Ability to engage and inspire individuals from diverse backgrounds.
• Ability to work flexible hours, if needed (evening and weekend hours).

Physical Requirements

Must be able to lift at least 30 pounds repeatedly and to stand for extended periods of time. The job requires repetitive and continuous physical labor, INCLUDING FREQUENT TURNING, TWISTING, BENDING OVER, STANDING AND WALKING.

Drug Free Workplace

Open Hand is a drug free, and substance abuse free work environment. All candidates hired are subject to a pre-employment drug screen. Random drug testing may be conducted by an external, neutral tester on all employees. Any perceived use of drugs or reporting to work under the influence of alcohol may be grounds for immediate dismissal.

Equal Opportunity

Open Hand is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and not on race, color, citizenship status, national origin, ancestry, gender, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, political affiliation, or any other factor protected by law. Open Hand complies with the law regarding reasonable accommodations for handicapped and disabled employees.