Job Title: Lead Chef Instuctor
Job Type: Full Time
Organization: Hospitality Employees Advancement and Training (HEAT), Inc.
Location: Miami, FL
Salary: USD $70,000 / year
Primary Responsibility: Lead culinary classes for the HEAT program
Secondary Responsibilities: Depending on your skills, assisting with outreach efforts on HEAT’s behalf
Remote/In office: Majority of time at center teaching classes and building relationships with executive chef in various union properties
Education: Certified Executive Chef/Sous Chef, and/or B.S. in Culinary Education, Food & Beverage Management, or higher
Experience: Not-for-profit or workforce development experience, and/or experience in union hotel kitchens
Hospitality Employees Advancement and Training (HEAT), Inc. is a small non-profit organization providing training for quality jobs in South Florida’s vibrant and growing hospitality sector.
We are in Historic Overtown, Miami, and work closely with local community leaders, the Community Redevelopment Agency, UNITE HERE Local 355 and major hospitality employers.
HEAT is seeking an energetic, effective coordinator who is committed to helping people change their lives and achieve their economic goals. Many of our participants are people of color and/or immigrants from diverse communities.
The UNITE HERE Education and Support Fund, which exists to support workers in the hospitality industry, is assisting HEAT, Inc. with this posting.
Job Description
The Lead Chef Instructor's primary responsibilities include:
- Providing direct culinary instruction to diverse group of program participants, and many speak Spanish and/or French (Haitian French), the Lead Chef may be asked to conduct lessons bilingually or translate key terms and instructions
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Designing and implementing an evaluation system for program participants in upskilling and job entry culinary classes
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Working closely with Executive Director and Employer partners, modify existing curricula, and build additional formal curricula and lesson plans for culinary and related instruction
- Overseeing and providing support to other culinary instructors, including feedback on instructional approaches and assessments of assignments
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Liaising with employer partner chefs to explain the program and to seek input on new needs, changing food trends that employers are embracing
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Evaluating information to determine compliance with industry standards and will directly observing and evaluating students' work to determine progress, provide feedback, and make suggestions for improvement
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Designing supplementary lesson plans and materials to help participants pass industry recognized food safety credentials and line cook certifications
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Providing direct instruction in food safety and culinary credential classes
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Work closely with the employment team to suggest appropriate levels of placement for graduates, write letters of recommendation for participants
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Provide occasional catering services for gatherings of up to 100 as part of the training work with classes
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Managing inventory and purchasing orders based on HEAT’s approved processes
Requirements
- Familiarity with and have experience using multiple training methods
- Ability to provide training in a positive manner that centers student experience and learning
- Understanding of, and ability to manage differentiated classes for adult learner
- B.S. in Culinary Arts or related field and culinary teaching experience of at least 3 years in formal classroom/lab settings (please note that this does not include teaching that consists primarily of demonstrations, or teaching on the line)
- Experience in creating formal curricula and designing lesson plans
- Work with team on creating original teaching materials
- Excellent verbal and written English communication skills
- ServSafe Manager certified and approved to proctor ServSafe Manager
- Have certifications or equivalent experience (6 months practical) in at least two of the following:
- Vegan and vegetarian cuisine
- Cuisine for people with high blood pressure, diabetes, or other health conditions that disproportionately impacts low wage workers
- Global cuisine (outside Europe): Asian, Southeast Asian, Indian, Latin American, Mexican
- Pastry
- Demonstrated proficiency in Microsoft Office (including Word, PowerPoint, Excel), data management software systems
- Prefer someone who is able to use social media platforms to share information about the program
- Ability to work under pressure
- Willing to work evenings and Saturdays as needed
- Willing to travel to (if needed) at partner sites
- Ability to work under pressure, manage concurrent responsibilities, and prioritize according to dynamic and shifting needs
Bonus if you
- Are bilingual (English / Spanish)
- Have experience in the hospitality industry and/or workforce development
- Have experience working with those who have barriers to employment and/or are English language learners
- Have experience using databases.
Additional Requirements
- Occasional travel required
- Authorized to work in the United States
- Availability to work evenings and weekends (primarily Saturdays) for events and to assist with registration
- Valid driver’s license required
- This position may be subject to background check
Benefits
100% employer paid (health, dental and optical insurance), paid vacation and personal days, 401K
