The WFD Chef Instructor has oversight, in partnership with the Chief Workforce Development Officer, for all educational efforts associated with the RISE (Readying Individuals for Success & Employment) Culinary/Food Manufacturing training program. The RISE Culinary program is designed for people with high barriers to employment in order to gain critical skills that will enable them to obtain and retain gainful employment in the growing regional food industry.  As such, the WFD Chef Instructor is teaching and cooking alongside students from often challenging backgrounds and helping them navigate those life challenges to ensure future job success.  This role includes ongoing refinement of curriculum as well as classroom and kitchen instruction, and life skills education. The instructor also coordinates student internships between formal coursework and graduation.  This role is responsible for creating a positive learning environment in the kitchen and classroom and driving student success.

RESPONSIBILITIES:

• Masters and implements the identified culinary training curriculum and develops relevant, supplemental lessons to complement the curriculum
• Develops and adjusts the 12-week classroom and kitchen schedule to accommodate the curriculum, student learning needs, and employer/industry-informed needs
• Teaches all culinary classes and leads student assessments, including regular written assessments and hands-on practical evaluations
• Ensures both culinary and life skills concepts are reinforced through practical application
• Oversees the ServSafe Food Manager training program including instruction and proctoring
• Coordinates two-week internship program, including student placement and supervision, issues resolution and maintenance / growth of internship provider relationships
• Maintains an understanding of the needs, skills, and barriers of upcoming and current students through collaboration with the CWFDO and other RISE staff
• Participates in initial prescreening, intake interviewing, and orientation of students
• Provides necessary data to RISE support staff to maintain student academic records (e.g. attendance, assessment scores, completion of steps toward certifications)
• Participates in case conferences, when relevant, to assess and develop action plan for participants who may be struggling
• Works with CWFDO to engage the local food service and food manufacturing communities through employer meetings, scheduling field trips, and guest lecturers
• Ensures that all training equipment and materials are handled safely and respectfully and ensures an environment free of hazards that is safe and sanitary
• Procures food product utilizing FeedMore’s established procedures and vendors with assistance from FeedMore’s other procurement professionals as needed
• Completes daily set up of kitchen for appointed lessons and oversees student clean-up efforts
• Assists with any and all mission work as needed and requested with some or no prior notice including, but not limited to: serving as a truck spotter, helping with Farm Market/Community Garden/Freight Farms/on and off-site food distributions, preparation of meals and serving home-delivered meals
• Completes all other duties as assigned in order to support RISE and FeedMore

QUALIFICATIONS REQUIRED: 

• Associate’s degree from an accredited culinary school preferred, plus two years full-time experience in a professional kitchen. Prior instructional experience a plus. Alternatively, five years foodservice or related management experience  
• Experience effectively training / leading classes in both the kitchen and class environment
• Experience working with individuals who are overcoming barriers to employment a plus
• ServSafe Manager & Instructor Certified, or willingness and ability to become so with FeedMore support
• Flexibility and willingness to evaluate and improve program design
• Excellent communication and organizational skills
• Valid NYS driver’s license and reliable transportation

COMPETENCIES:

• Ability to adapt, improvise, and adjust for size of class and class ability
• Self-directed, able to work independently as well as part of a team
• Strong organizational and time management skills
• High energy level, strong sense of initiative, critical thinking, creative problem solving, flexibility, and discretion
• Demonstrated understanding of student challenges and cultural differences

PHYSICAL DEMANDS:

• Walking and standing, primarily on a level surface, for long periods throughout the day
• Repetitive hand and arm movements, grasping and pinching with both hands
• Reaching above shoulder height, below the waist, or lifting as required throughout the workday
• Ability to lift up to 50 pounds as needed (order put away, etc.)
• Frequent use of a computer and telephone
• Ability to safely operate passenger or cargo van on an as needed basis
• Requires regular exposure to a commercial kitchen environment
• Must wear protective gear where/when required