Culinary Opportunity Program - Workforce Development Instructor (Pooled Position)

Instruct adult and transitional high school students with developmental disabilities in foundational, pre-vocational skills in culinary career pathways.

Assess the instructional requirements of student cohort and provide orientation and instruction to program content and expected competencies to be learned.

Create curriculum and lessons that utilize a variety of instructional techniques, with particular emphasis in hands-on skills, to prepare students to apply new acquired abilities in an entry-level position in the workplace.

Ensure that industry standards and certifications are incorporated into the program, including ServSafe certification.

Provide training in the proper use of commercial kitchen equipment.

Reinforce the skills training to the application of skills in real-life job settings.

Instruct on, and emphasize the attributes for successful employee behaviors. For example, timeliness, attendance, following supervisor instruction, communication and interaction with peers and supervisors in the work place.

Responsibilities include creating and teaching courses in your area of subject matter expertise. Class schedules may include day, evening or weekends.