Position: Chef Instructor

Classification: Part-time

Wage: up to $24 per hour

Reports To: Training Chef

FLSA Status: Non-exempt

Groundwork Kitchen is seeking a part-time Chef Instructor to provide hands-on, direct training with students on core kitchen competencies and integrate students into Groundwork Kitchen operations for training purposes. The Chef Instructor is responsible for supervising students and evaluating student learning during hands-on training activities and ensuring that students hone the necessary skills and knowledge to succeed in food service careers upon graduation.

Job Responsibilities

Responsibilities include but are not limited to:

Supervision and Training of Students: (75%)

• Assists Training Chef in supervising and instructing students in the kitchen and maintaining the order and cleanliness of the kitchen.

• Provides in-the-moment feedback and coaching to students during hands-on training.

• Maintains detailed and organized records, evaluates and tracks student progress and demonstration of mastering core competencies from the Groundwork Kitchen training program curriculum.

• Ensures adherence to all food and kitchen safety standards in production, storage, and dishwashing areas.

• When necessary, refers students who require additional instruction or practice to Training Chef’s office hours.

• Collaborates with Training Chef and restaurant staff to ensure students are integrated into kitchen production and assigned training opportunities in line with program goals.

• Communicates effectively and professionally with Program Director, Student Services Coordinator and Employment Coordinator about students’ strengths and challenges to identify appropriate support services during training and/or job opportunities.

Support Social Enterprise Operations: (15%)

• Assist Training Chef with maintaining student areas and supplies to include washing dishes, uniforms and linens.

• Fill in as needed for Chef Trainer including teaching lessons, administering Rouxbe assignments, testing students, etc.

• Prepare student meals as needed.

• Control food cost by utilizing the proper methods of food preparation, handling, and storage.

• Ensure all students consistently adhere to uniform, grooming, and appearance standards.

• Establish and require strict adherence to health department and sanitation and food handling guidelines.

• Ensure adherence to recipes and product specifications and train students on all new menus.

• Maintain effective communication and working relationship with the kitchen and program staff, be responsive to staff suggestions and concerns, and work to resolve problems.

• Follows recipes and/or menu planning received from the Training Chef, and confers with the kitchen for prep needs for the day.

Administrative duties: (10%)

• Assigns students to specific stations for training assignments, adhering to a set training schedule.

• Maintains documentation of training opportunities assigned to each student.

• Accurately completes all documentation and student evaluation in a timely manner.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Schedule:

Work will be performed primarily in-person. The Chef Instructor will work Tuesday – Friday 8:30 a.m. - 3:30 p.m. initially. Since this is a new venture, rolling out in phases, a new member of the team should expect shifts in schedule and responsibilities during the first year. The Chef Instructor should also be available to pick up additional hours as needed.

Groundwork Kitchen is committed to fostering a diverse and inclusive workplace. We are dedicated to hiring employees who reflect the communities we serve, including women, people of color, LGBTQ2S+ individuals, and people with disabilities. Groundwork Kitchen will provide accommodations in all aspects of the hiring process. If you require an accommodation, we will work with you to meet your needs.

To apply: Please submit resume to and short answers to both questions below:

1. What is a barrier to employment in Baltimore?

2. How might a chef instructor help a student increase job-readiness?

Qualifications

Education: Understanding of culinary fundamentals required. Professional accredited culinary training and formal educational degree or certification preferred.

Experience: Minimum 3 years of supervisory experience required. 3+ years of supervisory experience in a working kitchen including training 10+ entry-level employees on various food service applications, culinary techniques and skills preferred.

Certifications: Servsafe Manager certified required. ACF Certified Culinarian or higher certification preferred.

The ideal candidate demonstrates the following strengths:

• 3+ years documented professional experience serving individuals who are overcoming barriers to employment, preferably providing supervision and/or training to groups of adults

• Skilled at eliciting strengths, reframing issues, coaching and providing feedback to motivate trainees and colleagues

• Documented work experience successfully managing a staff of 10+

• Articulates knowledge and understanding of structural causes of poverty, unemployment and homelessness; ability to relate to students by articulating lived experience overcoming structural barriers to employment is a plus

• Builds rapport quickly and establishes trusting relationships especially across lines of difference, such as race, ethnicity, sexual orientation, class, ability, gender identity, citizenship status, or other identities

• Communicates effectively: listens to understand others’ needs or concerns and shows initiative to address them; provides clear, helpful information verbally and in writing; delivers a consistent message to different audiences

• Effectively and compassionately manages conflict; focuses on solutions

• Relentlessly perseveres despite obstacles; thinks critically, breaking down problems into manageable pieces

• Readily identifies and applies ethical principles to their work including professional boundaries, conflicts of interest, confidentiality; reflects on own biases and/or triggers, acknowledges mistakes and turns them into learning opportunities

• Confidence using or excitement about learning to master Google applications, Microsoft Office programs and other widely utilized software applications