Manchester Bidwell Corporation

> Menu

Chef Instructor – Bidwell Training Center

SUMMARY:

Provides hands on culinary classroom instruction to adult students on an individual and group basis, including hot and cold food preparation and assigned courses.  Oversees students in the production of food for the organization’s cafeteria and ensures all student compliance with related health and safety guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Essential duties and responsibilities include, and are not strictly limited to, the following:

  • Provides group and individual instruction to students in the classroom, kitchen or amphitheater as assigned;
  • Conducts lectures and demonstrations as defined by lesson plans;
  • Employs multiple styles of teaching to ensure all students have an opportunity to learn (i.e., lecture/demonstration, hands-on, field trips, student teaching, group learning, projects, etc.);
  • Maintains a positive environment conducive to learning;
  • Develops, reviews, and updates curriculum for assigned classes as needed;
  • Remains current on cooking techniques and trends;
  • Adheres to school’s policies and procedures;
  • Ensures the functionality and safety of classroom equipment and tools;
  • Ensures that all students follow personal hygiene and attire requirements, as defined by the Culinary Arts Program, Federal Health Codes, and Allegheny County Health Department regulations;
  • Adheres to and instructs students on food safety in accordance with the Hazard Analysis Critical Control Point (HACCP) Program, and the Allegheny County Health Department (ACHD) regulations, and remains current with the ACHD Food Protection Certification Program;
  • Assesses students’ progress using established program criteria, and maintains accurate student records including all information related to grades, attendance or disciplinary actions;
  • Ensures all student documentation is done in a timely manner, including but not limited to attendance, grades, disciplinary warnings, and advising sessions;
  • Provides professional guidance and job assistance to students as required;
  • Assists or covers other culinary classes and related duties as needed;
  • Reports any necessary repairs to the Director or Administrative Assistant. Contacts C.B. Richard Ellis in the event of an emergency;
  • Completes weekly purchase orders on a timely basis;
  • Updates curriculum yearly including syllabus, lesson plans, handouts and assessments;
  • Reviews new text books and related materials for course adoption;
  • Ensures kitchen access is restricted to only students and appropriate staff members;
  • Coordinates food utilizations for kitchen and Sous Chef;
  • Ensures culinary ground rules, individual and department goals as well as the organizations goals are met;
  • Attends and actively participates in staff meetings, staff development, graduation, and ACFPC meetings;
  • Perform a monthly inventory;
  • Collaborates with other culinary instructors and staff to ensure integrity and consistency of curriculum, department policies and operational goals;
  • Objectively listens to student concerns. Respond by following the BTC Student and Culinary Arts Handbook and ACCSC standards or by referring the student to the appropriate party;
  • Assists with all functions within the culinary department;
  • Exhibits understanding and internalization of company values:  influence, respect, listen, shape and embrace;
  • Other duties may be assigned.

EDUCATION and/or EXPERIENCE:

A.S. in Culinary Arts, a minimum of 3 years in a professional culinary capacity, and 2-3 years previous experience training adults in a formal or professional setting required. Must meet eligibility requirements for membership in the American Culinary Federation, and for certification as a Certified Culinary Educator or Certified Working Chef.  Must have successfully completed the ACHD Food Protection Certification Program.   Must possess a working knowledge of Microsoft Office applications.  

Interested Persons must submit their resume, cover letter, and salary requirements.

EOE