Chef Instructor - Culinary and Pastry at Auguste Escoffier School of Culinary Arts

Boulder, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Sep, 26

Salary

60000.0

Posted On

10 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Pastry Techniques, Instructional Design, Flavor Development, Menu Presentation, Production Planning, Kitchen Efficiency, Communication Skills, Conflict Resolution, Time-Management, Organizational Skills, Analytical Writing, Microsoft Office, Student Coaching, Curriculum Customization, Classroom Management

Industry

Description

Description The Chef Instructor is responsible for facilitating meaningful learning of course competencies in the Culinary and pastry curriculum and proactively supports all facets of the learning environment. They provide education through learning-centered instruction that will enable students to fulfill the evolving needs of the marketplace. They encourage a culture of learning that values mutual responsibility and respect, life-long learning, and ethics, as well as personal and professional development. We are seeking candidates with substantial professional experience in both culinary arts and pastry. The ideal instructor will possess strong hands-on expertise in culinary and baking/pastry techniques, flavor development and pairing, menu and dessert presentation, production planning, and kitchen efficiency. Successful candidates will be able to effectively translate their industry knowledge into engaging lectures, live demonstrations, and practical kitchen instruction, fostering student skill development in both culinary and pastry disciplines. ESSENTIAL DUTIES AND RESPONSIBILITIES Engages all students to facilitate and achieve course learning outcomes in both Culinary and Pastry. Customize course shell to add value to students beyond what is covered in the text (e.g. personal experiences, case studies, supplemental readings, etc.); Interact with students in all discussion boards, guiding the discussion toward the course outcomes; Coach struggling students toward success; Identify at risk students and work with Department Chair, Registrar and Academic Student Manager to create plans for success Respond to all student inquiries within 24 hours; Submit final course grades by the last day of the block no later than the next day at noon Attend scheduled program meetings, in-service workshops and college-wide faculty meetings. Relates professional/life/industry experience to learning through professional/technical skills development, introduction of industry perspective into courses, and active awareness of professional/industry trends and opportunities. Assist/support the Department Chair on course or program related tasks. Support the Registrar in maintaining accurate student records. Other duties as required or assigned. QUALIFICATIONS Associates degree in Culinary Arts and/or Pastry preferred. 1 year of teaching experience, preferred. 5 years of work experience directly related to the occupational industry. KNOWLEDGE, SKILLS AND ABILITIES Communication Skills Conflict Resolution Skills Detail Oriented Time-Management Skills Organizational Skills Team-oriented Analytical and Report Writing Skills Coachability: Being receptive to feedback, willing to learn, embracing continuous improvement Ethics: Has personal and professional ethics and fosters a diverse and respectful workplace. Ability to interact with staff and external relationships in a professional manner, including a demonstrated commitment to customer service. Computer proficiency in Microsoft Office Products (Word, Excel, etc.) PHYSICAL DEMANDS The nature of work requires an ability to operate standard kitchen equipment. Standing for long periods of time; Required to lift up to 20 pounds. WORKING CONDITIONS The majority of the work is performed in a typical school kitchen and classroom environment. DAILY UNIFORM White chef jacket (pressed-no wrinkles) Black chef pants Black leather or rubber kitchen safe shoes Solid white t-shirt underneath the chef jacket (t-shirt to be free of any sort of design/writing). ? Chef’s toque must be worn at all times while in the kitchens Apron when instructing in the kitchen OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities and activities may change at any time with or without notice. The expected Salary range for this position is between $55K-$60K . Actual pay will be adjusted based on job-related factors permitted by law, such as experience and training; licensure and certifications; market factors; departmental budgets; and responsibility. Our Talent Acquisition Team will be happy to answer any questions you may have, and we look forward to learning more about your salary requirements. The position qualifies for the below benefits. Escoffier offers a robust suite of benefits including: Medical, dental, vision, life, voluntary life and disability insurance 401k Retirement Program with an employer match Enhanced Employee Assistance Program Vacation and sick days 11 paid holidays Triumph Higher Education LLC and its Companies are an Equal Opportunity Employer. The Company does not discriminate on the basis of race, religion, color, gender, gender identity, sexual orientation, age, non-disqualifying physical or mental disability, national origin, veteran status or any other basis covered by appropriate law. All employment is decided on the basis of qualifications, merit, and business need. Triumph Higher Education LLC and its affiliates are Drug Free Workplaces.

Responsibilities

The Chef Instructor facilitates learning in culinary and pastry curricula through engaging lectures, live demonstrations, and practical kitchen instruction. They are responsible for managing student progress, customizing course materials, and maintaining a professional learning environment.