Start Date
Immediate
Expiry Date
23 Nov, 25
Salary
55000.0
Posted On
23 Aug, 25
Experience
0 year(s) or above
Remote Job
Yes
Telecommute
Yes
Sponsor Visa
No
Skills
Professional Ethics, Collaboration, Microsoft Office, Video Conferencing, Continuous Improvement, Communication Skills, Time Management, Ethics, Internal Customers
Industry
Education Management
Auguste Escoffier School of Culinary Arts is a leading accredited provider of online and campus-based culinary training and education. The school’s professional programs offer the proven combination of a classic and contemporary approach to modern industry skills training as well as a sustainability-centered and business-focused curriculum. Professional programs in Culinary Arts and Pastry Arts are available online and at ground campuses in Austin, Texas, and Boulder, Colorado. Escoffier also offers enthusiast training online and on ground. If you’re looking for a dynamic, fast-paced growth opportunity, we’d like to hear from you. Learn more about us at https://www.escoffier.edu/
GENERAL SUMMARY
The Instructor for Interactive Distance Learning (IDL) works remotely to facilitate a course(s) in the curriculum of Auguste Escoffier School of Culinary Arts (AESCA), focusing on student success, identifying and proactively assisting at-risk students, and collaborating with internal teams to achieve academic results. Through their subject matter expertise, they deliver engaging, learner-centered instruction with attention to each student in their charge. Instructors encourage a culture of learning that values mutual respect, lifelong learning, ethical behavior and personal and professional development. Courses taught by the Instructor may be part of one specific program of study, or they may include students from a cross section of multiple programs with similar course requirements. As such, the Instructor is keenly aware of their audience and tailors their teaching to meet the needs of their students.
We are especially seeking candidates with professional pastry experience, with a strong emphasis on cake production and plated dessert execution. The ideal instructor will bring hands-on expertise in advanced pastry techniques, flavor pairing, presentation, and production efficiency, and will be able to translate that knowledge into engaging, learner-centered instruction.
GENERAL EDUCATION INSTRUCTORS:
KNOWLEDGE, SKILLS AND ABILITIES
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