Instructor, Culinary Program at Feeding Tampa Bay

Description

POSITION TITLE      Culinary Program Instructor

REPORTS TO             Manager of Workforce Programs

DEPARTMENT          Experience

CLASSIFICATION     On-Site

STATUS                      Salary-Exempt, Temporary/Contract

GRADE                        5

SALARY RANGE        $49,200-$52,000

COMPANY OVERVIEW

Feeding Tampa Bay serves ten counties in West Central Florida and is a leader in hunger relief across our region. Just last year, we served 85M meals to our neighbors through direct service and through our network of 400+ food pantry partners. 

But, we know food alone won’t solve hunger — that’s why we’re redefining what it means to feed our region. By creating pathways to possibilities for nearly 1 million people, Feeding Tampa Bay connects and convenes solutions, partners and resources that nourish long-term stability. As a member of the Feeding America network, we will work to dismantle barriers for individuals, families and seniors across our area — because it’s possible.

POSITION SUMMARY

The Culinary Program Instructor provides culinary instruction and guidance to adult students enrolled in Feeding Tampa Bay’s FreshForce Training Program. By effectively delivering the program curriculum, the instructor plays a critical role in preparing our neighbors with barriers to employment for careers in the Culinary industry.

This position will play a pivotal role in developing and implementing programs to train and equip individuals for successful careers in the culinary industry. This position is responsible for teaching individuals cooking skills and techniques, creating lesson plans, and guiding students through various culinary areas, including meal preparation, cooking techniques, and pastry making. They demonstrate techniques, provide feedback, and assess student progress.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Create lesson plans following the curriculum and adjust them based on the students' needs and skill levels.  
• Deliver engaging and informative lectures, demonstrations, and hands-on training sessions based on the curriculum.
• Create a positive and supportive learning environment that fosters student engagement and success.
• Prepare training space for culinary program instruction.
• Monitor and assess student performance during training and provide feedback leading to student success.
• Supervise and assist students in maintaining a clean and safe kitchen environment.
• Offer guidance to students on career paths and professional development in relation to the food service industry.
• Confirm attendance and perform periodic performance evaluations for students.
• Coordinate with program management on recruitment and orientation activities.
• Coordinate with program management for scheduling and program logistics.
• Keep accurate inventory and coordinate with program management and Culinary Operations leadership to order training food and other supplies in consideration of the program budget.
• Maintain safety and sanitation standards in the kitchen, including equipment and workspaces.
• Conduct routine inventories of food and supplies, placing orders for replacements as needed.
• Report equipment maintenance issues promptly to Culinary Operations leadership.
• Foster positive relationships with neighbors, donors, volunteers, and community partners.
• Create and cultivate relationships with local businesses and chefs to create externship and job placement opportunities for students.
• Stay current on food safety regulations and best practices.
• Attend scheduled meetings and training as assigned. 
• Issue and inventory food items for the program. 
• Participate in inventory/cost control in designated areas. 
• Perform computer-related activities as required. (Example: Concur, Paylocity, Daily Monitoring of Food Pricing, and Ordering). 
• Assist in other areas of the kitchen as needed during off-season with the permission of the program director.
• Ability to work Monday through Friday.

Requirements

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

EDUCATION and/or EXPERIENCE

• Minimum of 3 years of professional culinary experience in a commercial or institutional kitchen setting.
• Experience in diverse cuisines and using diverse cooking techniques.
• At least 1 year of instructional, teaching, or mentorship experience in a culinary or workforce development setting preferred.
• Strong working knowledge of food safety protocols and sanitation practices.
• Valid ServSafe Manager Certification.
• Associate degree or higher in Culinary Arts, Hospitality Management, or a related field preferred.
• Experience working with diverse populations, particularly individuals with barriers to employment (e.g., justice-involved, housing insecure, or unemployed individuals), strongly preferred.
• Strong knowledge of culinary fundamentals including food safety, kitchen operations, knife skills, cooking techniques, and sanitation practices.
• Ability to deliver hands-on instruction in a supportive and inclusive manner.
• Excellent communication, organizational, and time-management skills.
• Proven ability to foster a respectful and engaging learning environment.