CULINARY ARTS INSTRUCTOR

**Resume AND Cover Letter are Required**

ABOUT DC CENTRAL KITCHEN:   

DC Central Kitchen (DCCK), an equal opportunity employer, is a nationally acclaimed nonprofit that develops innovative social ventures aimed at breaking the cycle of hunger and poverty. Our mission is to use food as a tool to strengthen bodies, empower minds and build communities. For twenty-eight years, we have prepared at-risk adults with histories of incarceration, addiction, homelessness, trauma, and chronic unemployment for meaningful careers in the food service industry. We in turn hire many of our graduates to support our social venture portfolio, which includes preparing 12,000 meals for our community each day, catering corporate events, and delivering fresh produce and healthy snacks to corner stores in areas of Washington DC without grocery stores. Our commitment to making the most of our human capital starts with an intensely value-driven work environment that is purposefully diverse, proudly unconventional, and dedicated to relentless, incremental improvements.

DEPARTMENT DESCRIPTION:

The Workforce Development department at DC Central Kitchen includes The Culinary Job Training program (CJT), which is a 14-week culinary arts program with an integrated curriculum that covers all facets of work in a professional kitchen. The program includes “hands-on” training taught by Culinary Arts Instructors. Our Mission is to offer training as a constructive solution to the problems of unemployment in our community. We use food as a tool to build community partnerships that support people who are making the transition to self-sufficiency. As healthy, affordable, and sustainable food is central to our mission, we expose our students to healthy cooking techniques and provide nutritional education, through the program. 

POSITION DESCRIPTION:

The Culinary Arts Instructor’s primary responsibility is to teach students the skills included in the culinary curriculum. The Instructor conducts life skills training and demonstrates principles, techniques, procedures, or methods in the prescribed subject areas. The Instructor is also responsible for evaluating information to determine compliance with standards and will observe and evaluate students' work to determine progress, provide feedback, and make suggestions for improvement. Our intensely value-driven team of workforce development professionals is dedicated to helping our students build their self-efficacy, self-reliance, and personal responsibility in an affirming, respectful environment.

DUTIES AND RESPONSIBILITIES:

Culinary Instruction:

• Facilitate the instruction of trainees in the culinary arts utilizing the existing curriculum.
• Develop written lesson plans, study sheets, quizzes and exams, based on the existing curricula.
• Administer written and practical tests related to the curricula.
• Evaluate the student’s ability to comprehend, perform and retain practical techniques, report assessment in regular meetings with the Culinary Team.
• Grade weekly quizzes, exams and final practical exams.

ServSafe Sanitation Course Instruction:

• Facilitate the instruction of trainees in the culinary arts utilizing the existing curriculum.
• Develop written lesson plans, study sheets, quizzes and exams, based on the existing curricula.
• Assist with teaching the ServSafe curricula and maintain industry standards over 14 weeks.
• Evaluate the student’s ability to comprehend, perform and retain information.
• Integrate sanitation classroom learning into hands on culinary lessons.
• Proctor quizzes and retest students when needed.
• Work with students on individual basis to bring up to speed with Servsafe information.

Guest Chef Program Coordination:

• Reach out to new chefs and maintain relationships with existing chefs for volunteer guest chef opportunities weekly as well as identifying special community projects that promote class training and experiential learning.
• Invite specific chefs to participate in themed events: cook-offs and heritage days.
• Collaborate with Program Director, and Workforce Development to identify chefs to be judges and special guests at various events.
• Oversee various kitchen and CJT staff in pre-ordering, set-up and clean-up assistance needed by the visiting chefs.
• Conduct follow-up with the students following a guest lesson.

Culinary Field Trip Coordination:

• Network with chefs and food service professionals to secure new field trip opportunities. Maintain existing relationships.
• Plan for transportation and escort students and make other necessary accommodations.
• Collaborate with program assistant to ensure transportation funds are available in advance. 

Recruitment and Trainee Services:

• Assist with recruitment of candidates for the training program.
• Conduct interviews and relay feedback regarding potential candidates for CJT Program.
• Conduct candidate evaluations during the 5-day evaluation period. 
• Assist the Workforce Development team with placement assistance.
• Assist the Workforce Development team in developing internship sites, culinary chef mentors and employment-partnerships prior to and during job search.

Support CJT Team Goals:

• Support and mentor students utilizing a positive and encouraging approach.
• Participate in recruitment, assessment, matriculation, graduation, and graduate support activities as part of CJT team.
• Participate in weekly CJT team meeting to discuss progress of trainees.
• Perform other duties and tasks as assigned by management and / or duties and tasks needed to drive the vision, mission, and values of DC Central Kitchen.

MINIMUM QUALIFICATIONS:

• Bachelors’ degree and 2 – 4 years of related experience OR equivalent combination of education, training, and experience
• Relevant work experience in the culinary arts as a Chef, Catering Manager, Sous Chef or Culinary Director is required.
• Required to hold certifications in AllerTrain® and as a ServSafe Instructor.
• Proven ability to relay information in a manner that provides a positive learning experience and instills a passion for the profession
• Ability to demonstrate concern and sensitivity toward students and their individual needs and learning styles while still providing consistent education for all students
• Experience engaging, supporting, and enhancing the lives of returning citizens, individuals in recovery that have been impacted by homelessness, and persons who are or have been unemployed or underemployed, is required.
• Demonstrated skill in effectively communicating both orally and in writing, on an individual basis and in a group setting
• Demonstrated proficiency using Microsoft Office Applications, including Word, Excel, PowerPoint, data management software systems, and social media communication techniques for the purpose of documenting and reporting services delivered to CJT candidates, students, and alumni
• Solid interpersonal skills, relationship-building, and relationship management skills
• Ability to work under pressure, manage concurrent responsibilities, and prioritize according to shifting, and sometimes, accelerated
• Pre-employment background check, drug test, and TB test are required.

PHYSICAL DEMANDS:

• The incumbent must be capable of independent local travel.
• Ability to work in an environment where exposure to unusual elements such as extreme temperatures, fumes, dirt, smoke, loud noise, and a variety of odors is common.
• The incumbent may occasionally move kitchen or classroom equipment or lightweight items weighing up to 25 pounds for various teaching and culinary needs. Some functions of this position may require moderate physical activity and occasional strenuous outdoor activity, including transporting, positioning, installing, or removing a variety of equipment and so on. 
• Perform general physical activities that require considerable use of arms, legs, and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Able to bend, lean, reach, and stoop without hindrance. Possess fine motor skills, and able to stand and/or walk for long periods (most of the workday). 
• This job description is subject to change at any time. 

BENEFITS:

• Medical, vision, and dental insurance (DCCK pays 100% of employee premiums for individual coverage)
• Flexible Spending Accounts (medical, dependent care, and parking)
• Paid Time Off (vacation, sick, and personal leave)
• 11 Company Paid Holidays
• Bonding Leave for new parents 
• Commuter Benefits plan
• Matching 401(k) program 
• Basic Life & Supplemental Life
• Short-Term & Long-Term Disability
• Wellness Reimbursement program 

NOTE: 

This document is an outline of the primary tasks assigned and may be changed at the discretion of management, formally or informally, either verbally or in writing. All team members are expected to assist DC Central Kitchen in achieving its goals even if such tasks are beyond the scope of this outline. The job description does not constitute an employment contract, implied or otherwise, other than an “at will” relationship and is subject to change by the employer as the needs of the employer and requirements of the job change. 

DC Central Kitchen is an Equal Employment Opportunity employer and a Strengths-based organization.