The Floured Apron, a 501(c)(3) nonprofit agency, provides a 10-week bakery job training session 3 times per year to empower women from underserved communities with the training, knowledge, and support they need to forge a new and more economically-secure career path. We seek a full-or part-time Culinary Program Training Instructor (non-exempt/hourly), responsible for planning and executing our proprietary TFA curriculum. Duties include culinary instruction, including ServSafe food safety curricula, and supervision and planning of program participants’ daily activities.
Instructor role requires ability to demonstrate concern and sensitivity towards students and their individual needs and learning styles while still providing consistent training and education for all program participants in a safe, collegial and warm environment. Position reports to the Executive Director.
Responsibilities and Duties
In collaboration with the Executive Director, uses a combination of multi-sensory teaching techniques including demonstration, written, visual, or oral presentations and hands-on kitchen and cooking practice with the students to deliver the TFA curricula. Curricula is designed for practical hands-on learning of culinary methods & techniques required for professional food preparation in commercial kitchens (e.g., kitchen sanitation, safety & equipment, basic food preparation, baking terms and concepts, recipe development, etc.).
Provides feedback to Executive Director and coordinates with Director of Student Development to adjust and develop written lesson plans, based on student needs and scheduling of industry professionals for workshops and speaker series.
Ensures that curricula, daily lesson plans and guest demonstrations are cohesive, comprehensive and well-scheduled. Recruits, coordinates, oversees, and documents activities of volunteer guest chefs and speakers. Schedules training cycles for new students in coordination with Program Assistants and other related TFA staff.
With Program Assistants’ input, evaluates TFA students’ ability to comprehend, perform, & retain practical techniques. Sets appropriate boundaries and limits for students and works with TFA team to determine consequences for program rule violations and meets with students as needed when behavior or performance is an issue. In addition, as a staff member, the instructor's primary concerns include the safety, supervision, advising, counseling and role modeling for our students.
Works closely with Director of Student Development and Program Assistants to monitor & communicate culinary students’ progress to the Executive Director and to the students’ mentors.
Ensures sufficient ingredients, supplies, and written materials are available for training purposes each day.
Conducts ServSafe training and facilitates online assessment.
Administers weekly written & practical tests related to the curricula.
Oversees TFA students’ execution & packaging of TFA products & other special events according to Daily Production Worksheet & under the direction of the Director of Retail Production & Executive Director.
Creates and supervises special classes & learning opportunities, as appropriate (i.e. food vendor fairs, etc.).
Maintains food safety standards & sanitation regulations in all kitchen procedures.
Assists the Executive Director in marketing culinary program & developing partnerships with employers & other community based organizations, as needed.
Assists with kitchen production, to include wholesale and retail products, as needed.
Qualifications and Skills
Associate’s degree (A.A.) from an accredited culinary college/university OR equivalent baking expertise
Ability to create a warm, trusting atmosphere with students to maximize development of confidence and efficacy at skills required to complete program
Possess effective written & verbal communication skills & sensitivity to cultural diversity and domestic violence issues. Compassionate, understanding, & exhibits patience with people with disabilities or barriers to employment
Certified ServSafe Instructor/Proctor - credentialed to administer & teach ServSafe course preferred OR willingness to obtain certification prior to teaching first class session
At least 5 years professional experience in large, fast-paced environment (e.g., restaurant, hospital, or school cafeteria) that translates to TFA kitchen environment
Experience in inventory management, basic food preparation, food safety standards & regulations, food preparation tools & other kitchen equipment a plus
Possesses a degree of technical ability to relay information in a manner that provides positive learning experience & instills a passion for the culinary profession.
Strong organizational & management skills, excellent work ethic & dedication to our mission required.
Available normal kitchen hours: 9a-3p for 10-week sessions in Fall, Winter and Spring (off in the summer) each year & willingness to adjust, as needed.
Candidates must pass a pre-employment drug test, criminal background check, & be willing to teach a short lesson to pass skills test for employment consideration.
Additional Salary Information: Range: Commensurate with experience - circa $18.00/hour ($37,440 annualized)
Part-time 30-35 hours per week during three 10-week sessions; (off in summer and year-end holiday season)
The Floured Apron is the North Shore’s social enterprise bakery providing great tasting, small-batch, from-scratch treats including cakes, cookies, cupcakes and more. Each item is hand crafted by women seeking to improve their life situation through participation in The Floured Apron’s unique job training and mentorship program. Learn more about The Floured Apron by visiting www.theflouredapron.org