Culinary Instructor

Description

JOB TITLE: CULINARY INSTRUCTOR

DEPARTMENT: OPERATIONS

REPORTS TO: MANAGER OF PROGRAM SERVICES

FLSA STATUS: NON-EXEMPT

Primary Function:

The Culinary Instructor will provide a high-quality BGCA Healthy Habits program, teaching youth about healthy eating and helping young people develop skills, confidence and motivation to make nutrition choices that support an overall healthy lifestyle. 

Additionally, the Culinary Instructor will be responsible for equipment procurement and for ensuring routine maintenance is done on all equipment and teaching kitchens. This position will use embedded facility kitchens, stationary kitchen carts and make-shift kitchens for clubs operating from a school site. For purposes of this job description, all of these are considered teaching kitchens.

PRIMARY RESPONSIBILITIES AND ACTIVITIES: (not all-inclusive)

•  Implements BGCA Healthy Eating curriculum, instruction materials and evaluation tools for experiential culinary art courses; to include the creation of a make-shift kitchen at our school sites.
• Recognizes individual differences in the classroom and adapts instructional techniques accordingly.
• Maintains culinary supplies and equipment inventories.
• Responsible for the results of all kitchens’ inspections. 
• Follows Safe Serve Standards and ensure the teaching kitchens meet Health Department standards. 
• Collaborates with Club leadership to ensure all standards are maintained regarding teaching kitchens’ maintenance and cleanliness, budget management and ingredients ordered and stocked. 
• Coordinates the ordering/purchasing of all ingredients for all programs, working closely with staff, and receives and distributes the ordered items following purchasing and budget standards.
• Troubleshoots any problems related to the use of the teaching kitchens, which includes arranging work orders for any facility work needed for those kitchens located in our traditional clubs (BGCMC-owned facilities). 
• Maintains cleanliness of the teaching kitchens, including the cleaning and sterilization of all kitchen surfaces, facilitating laundering of towels and aprons, maintaining the supply of cleaning supplies, and supervising and participating in the deep cleaning of the kitchens located at the traditional clubs on a quarterly basis. 
• Rotates stocks to prevent expiration and limit food waste. 
• Performs other duties as assigned, to include leading and/or collaborating on special projects.

Requirements

POSITION REQUIREMENTS: (not all inclusive)

•  Associate's degree in culinary arts from an accredited institution OR Certificate from an accredited culinary institute, or equivalent experience.
•  SERV Safe Food Handler’s Certificate (Manager’s Certificate preferred).
•  Demonstrated competencies in culinary arts, communication skills and teaching.
•  Displayed belief in the mission, principles, values and standards of the Boys & Girls Clubs of Manatee County. 
•  Flexibility and willingness to work with changing student and school schedules/non-traditional hours.
•  Ability to effectively solve problems and resolve conflict in a professional manner.
•  Ability to organize, plan and implement a multi-faceted workload.
•  Ability to manage multiple tasks and to develop solutions to problems with limited supervision.
•  Ability to establish and maintain effective working relationships with the staff and other related agencies.
•  Knowledge of asset management including financial resources and property.
•  Valid State Driver’s License
•  Must pass pre-employment background check and drug test
•  Experience in working with children and knowledge of youth development.
•  Strong organization, time management skills and with the ability to set priorities
•  Obtain strong work ethic, positive attitude, high level of energy and flexibility 
•  Have strong communication and interpersonal skills, and pay attention to details
•  Comfortable performing multi-faceted projects in conjunction with day-to-day activities.

POSITION QUALIFICATIONS:

•  Able to lift, carry, push, pull, or roll up to 40 pounds. 
•  Able to carry the make-shift kitchen equipment (induction stovetop, and kitchen utensils for school club locations).
•  Must be able to carry/transport groceries and small equipment and supplies from place of purchase to automobile, and from automobile to the teaching kitchens. 
•  Must be able to tolerate changes in physical temperature related to exposure to refrigerator/freezer temperatures as well as oven temperatures. 
•  Capable of prolonged, extensive, or considerable standing, walking, and speaking and occasional reaching, stooping, bending, kneeling, or crouching and working in front of PC monitor. 
•  Ability to express or exchange ideas by means of the spoken word as well as to convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. The Culinary Instructor must have the ability to perceive the nature of sounds at normal speaking levels and to receive detailed information through verbal communication. They should be able to exercise judgment and discretion in making appropriate discriminations in sounds as necessary for the safety of the children in the program. 
•  May be subject to both inside and outside environmental conditions. Inside facilities may provide shelter against weather conditions but not necessarily temperature changes. Outside environmental conditions provide no effective protection from weather. 
•  The employee may be subject to sufficient noise to require the employee to shout to be heard above the ambient noise level. 
•  Local and some regional travel is required in the performance of duties.