Soups and Sweets Instructor en SAMOST Jewish Family and Children's Service of Southern New Jersey

SAMOST JEWISH FAMILY AND CHILDREN’S SERVICE OF SOUTHERN NEW JERSEY

Job Description:               Soups and Sweets Instructor

Reports to:          Soups and Sweets Manager, Disability Services Department

Primary Responsibilities:   To instruct and evaluate the students in the Soups and Sweets Culinary Training Program, and assist the Soups and Sweets Manager with all programmatic needs

Schedule: Part-Time – 24 hours per week

Salary Range: $21-$24 per hour

The Soups & Sweets Culinary Instructor is responsible for delivering high-quality culinary

instruction, mentorship, and hands-on training to individuals participating in the Soups &

Sweets Culinary Training Program. This role blends professional kitchen expertise with an

instructional approach, ensuring trainees gain the technical, safety, and work-readiness skills

necessary to thrive in food service environments.

Culinary Instruction & Training

· Teach culinary fundamentals, advanced techniques, and industry best practices in a

professional kitchen setting.

· Provide hands-on training in food preparation, cooking, baking, plating, and

presentation.

· Instruct trainees in proper use of commercial kitchen equipment, sanitation protocols,

and food safety standards (ServSafe compliance).

· Model professional kitchen organization, time management, and workflow efficiency.

Program Development & Delivery

· Enhance and collaborate with the team to develop and maintain the Culinary, Café,

and Market Training Manual

· Collaborate with the team to design additional lesson plans, recipes, and training

modules that accommodate varying skill levels and learning styles. Co-lead

discussions during Work Readiness Classes.

· Integrate customer service, teamwork, and hospitality principles into instruction.

Trainee Support & Evaluation

· Conduct intake assessments for potential trainees to determine skill level and training

goals.

· Track attendance, performance, and skill progression, providing feedback to trainees

and families as appropriate.

· Assist with evaluations as required by funding agencies (DVRS, DDD) and ensure

compliance with reporting requirements.

· With the assistance of the Manager, maintain compliance for any students funded

through DDD, including developing: Annual Report / Emergency Cards / Fire Drill

Reports

· Promote a safe and supportive learning environment, intervening in conflicts and

modeling positive workplace communication.

Operational Support

· Assist with product inventory, packaging, and delivery as needed.

· Support outreach and marketing efforts for the Soups & Sweets Culinary Training

Program.

· Maintain a clean, organized, and hazard-free training kitchen in compliance with

health department standards.

Required Education & Experience: 

 Education: Associate’s or Bachelor’s degree in Culinary Arts (or equivalent professional training) preferred Experience with customer-based operations preferred Experience: Minimum two years as a chef, sous chef, or culinary instructor in a professional kitchen or food service operation. Experience in bakery, café, or catering settings highly valued.

Additional Technical

Requirements: Ability to break down complex kitchen tasks into teachable steps. · Excellent communication skills and patience when working with individuals with diverse abilities. · Knowledge of adaptive teaching strategies in a culinary environment. · Valid driver’s license, registration, and insurance preferred

GENERAL COMPETENCIES:

To perform the job successfully, an individual should demonstrate the following competencies:

§ Thorough understanding of Federation’s mission, policies, values, strengths, and weaknesses. Understanding of the tri-county Jewish community. Creatively identify problems and develop and implement solutions to achieve organization goals.

§ Ethics – Treat staff and donors with respect, regardless of their status or position. Work with integrity and ethically.

§ Interpersonal Skills and Donor Relations – Adapt to changing work environments and maintain a good working relationship with co-workers, donors, lay leadership, and members. Manage difficult or emotional staff or volunteer situations.

§ Teamwork—Exhibit objectivity and openness to others’ views. Contribute to building a positive team spirit. Put success of team over own interests.

§ Strategic Thinking – Develops strategies to achieve organization goals. Understands organization’s strengths and weaknesses. Adapts strategies to changing conditions. Displays willingness to make decisions. Includes appropriate people in decision-making process. Takes calculated risks to accomplish goals.

§ Project Management – Prioritizes and manages time effectively. Communicates changes and progress. Completes projects on time.

§ Written Communication – Writes clearly and informatively. Edits work for spelling and grammar. Presents numerical data effectively.

§ Problem Solving - Displays original thinking and creativity. Identifies problems and develops solutions. Works well in group situations. Looks for ways to improve work processes and quality.

§ Dependability - Demonstrates accuracy and thoroughness. Completes tasks on time. Uses time efficiently. Is consistently at work and on time. Maintains confidentiality.

§ Project Management - Monitors status of projects, thoroughly deals with project details, holds project owners accountable, delivers clear, accurate depiction of status.

§ Initiative – Undertakes self-development activities. Seeks increased responsibilities. Accepts constructive criticism.

§ Diversity – Shows respect and sensitivity for cultural differences. Promotes a harassment-free environment.