The Chef Instructor will be responsible for ensuring that students have the skills needed to perform the duties required and expected by the Las Vegas hospitality industry. One must have a strong understanding and skill set to teach and demonstrate proper cooking techniques to Professional Cook and Apprenticeship students. The candidate will be expected to take on numerous student success-related responsibilities and challenges. One must have a thorough knowledge of instruction and training procedures and a strong skill set in the culinary field.

The Chef Instructor will provide leadership, training, and hands-on management of the kitchen staff. The candidate must be proficient in a variety of cooking techniques, a knowledge of food and labor cost management, and provide quality and consistent product to the guests.

RESPONSIBILITIES:

• Teach and demonstrate proper cooking techniques for students and staff.
• Ensure a safe environment for students and staff to work and develop.
• Adhere to and reinforce local, state, and national food safety regulation protocols.
• Follow curriculum to ensure learning objectives and competencies are met.
• Assist curriculum team in updating curriculum, based on current and future industry trends.
• Communicate effectively to a range of audiences, utilizing excellent customer service skills.
• Perform administrative duties, such as maintaining attendance and grade records.
• Provide chef demonstrations and specialized trainings as requested.
• Manage day-to-day operations of the restaurant.
• Provide continued development of staff through mentoring, coaching and positive reinforcement.
• Maintain the quality and consistency of all food preparation and presentation.
• Maintain cost controls through proper scheduling, ordering and waste management.
• Develop menu ideas including seasonal changes and specials.
• Perform other tasks reasonably aligned with the assigned job functions.

EDUCATION & EXPERIENCE:

• High School Diploma (required)
• 5 years experience as a Chef (required)
• Associates in Culinary (preferred)
• 2 years of teaching experience (preferred)
• Experience working with diverse learners (preferred)
• Basic computer skills, including use of Microsoft Office, Instructure Canvas (preferred)

LICENSES OR CERTIFICATES:

• Current SNHD Food Handler Safety Training Card (required)
• ServSafe Food Manager Certification (required)

Physical Demands & Working Conditions:

The following physical demands and working conditions are representative of those encountered while performing the essential functions of this job. Reasonable accommodation will be made to enable individuals with disabilities to perform the essential functions. May require weekend and/or evening work.

Sitting

Walking

Crouching/Bending/Stooping

Reaching

Grasping

Pushing/Pulling

Ability to see

Ability to hear

Ability to communicate effectively; orally and in writing

Occasional Travel

Knowledge, Skills & Abilities:

Knowledge of the proper way to operate the equipment. Knowledge of principles and processes for providing customer and personal services and meeting quality standards for services. Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. Knowledge of general cleaning supplies.

Skilled in talking to others to convey information effectively. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Performing routine maintenance on equipment and determining when and what kind of maintenance is needed. Actively looking for ways to help people. The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. The ability to exert maximum muscle force to lift, push, pull, or carry objects. The job requires being careful about detail and thorough in completing work tasks. The job requires being reliable, responsible, dependable, and fulfilling obligations.

Ability to communicate to convey information effectively, persuasively, and accurately. Must be able to multi-task and remain calm under pressure. Must have interpersonal skills to deal effectively with all business contacts. Must be able to work varied shifts, including weekends and holidays. Must have excellent customer service skills. Must maintain a professional appearance & demeanor. Must have the ability to speak, read & write in English. Must have previous experience working in a hotel setting.