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Job Description Job Description Job Summary: The Chef Instructor is responsible for delivering high-quality culinary education to students through hands-on instruction, demonstrations, and classroom teaching. This role combines practical kitchen expertise with teaching skills to prepare students for careers in the culinary industry. The Chef Instructor fosters a positive learning environment, emphasizes food safety and sanitation, and mentors students in developing both technical and professional skills. Key Responsibilities: Plan, prepare, and deliver engaging culinary lessons in both kitchen and classroom settings Demonstrate cooking techniques, recipes, and presentation skills Supervise students during practical kitchen sessions, ensuring safety and proper procedures Evaluate student performance through practical exams, written assessments, and ongoing feedback Develop and update curriculum in alignment with industry standards and trends Maintain cleanliness, organization, and safety of kitchen facilities in compliance with health regulations Manage inventory, food ordering, and cost control for instructional purposes Mentor and advise students on career development and industry expectations Stay current with culinary trends, techniques, and innovations Participate in school events, recruitment activities, and faculty meetings Qualifications: Formal culinary training from an accredited institution or equivalent professional experience Minimum of 5+ years of experience in a professional kitchen (e.g., restaurant, hotel, or catering) Prior teaching or training experience preferred Strong knowledge of food safety, sanitation, and kitchen operations Excellent communication and interpersonal skills Ability to work in a fast-paced, team-oriented environment Relevant certifications (e.g., ServSafe, Certified Executive Chef) are a plus Skills & Competencies: Advanced culinary techniques and plating skills Instructional and mentoring abilities Classroom and kitchen management Organization and time management Adaptability and creativity Leadership and teamwork Work Environment: Combination of classroom and commercial kitchen settings Requires standing for extended periods and ability to lift moderate weights May include early mornings, evenings, or weekend classes depending on program schedule Compensation & Benefits: (Customize based on your organization) Salary: Insert range Benefits: Health insurance, paid time off, professional development opportunities, etc. If you want, I can tailor this for a specific school (community college vs. private academy), cuisine focus, or experience level.