Youth Culinary Instructor
ICNC works to strengthen the companies in the Kinzie Industrial Corridor on Chicago's Nearwest Side Community. In addition to representing and providing assistance to hundreds of companies in its community, ICNC owns and operates Make City, a small business incubator which houses 100 small business tenants in its 416,000 square foot facility. ICNC co-owns The Hatchery, a new food and beverage manufacturing incubator, where this position will be located.
The Culinary Core Institute, founded by Chef Rick Bayless, provides an eight-week, comprehensive, in kitchen culinary program with a four-week professional internship hosted by Chicago-area restaurants. The goal of this program is to help strengthen and provide opportunities for youth as well as provide Chicago restaurants with much needed staff.
The Culinary Core Institute, founded by Chef Rick Bayless, provides an eight-week, comprehensive, in kitchen culinary program with a four-week professional internship hosted by Chicago-area restaurants. The goal of this program is to help strengthen and provide opportunities for youth as well as provide Chicago restaurants with much needed staff.
Position Activities and Responsibilities:
The Youth Culinary Instructor will provide supports to and be responsible for a wide range of direct classroom instruction, program management and employment services for the Culinary Core Institute. This is a full-time position and reports to the Culinary Core Institute.
PRIMARY RESPONSIBILITIES
Culinary Instruction
The Youth Culinary Instructor will provide supports to and be responsible for a wide range of direct classroom instruction, program management and employment services for the Culinary Core Institute. This is a full-time position and reports to the Culinary Core Institute.
PRIMARY RESPONSIBILITIES
Culinary Instruction
- Provide direct classroom instruction and training to community youth ages 16-24
- Integrate knowledge of industry trends and professional training to continuously improve program quality
- Inform students about course requirements, expectations and accountability
- Maintain weekly lesson plans, objectives, goals and student records
- Engage and guide youth through culinary process considering the varied methods of cooking styles
- Direct students in all lab activities either by demonstration or one-on-one instruction as set by course syllabus
- Purchase food and other supplies and maintain inventory
- Ensure proper food handling, storage and sanitation practices at all times
- Oversee and assists students in the daily clean up of the teaching labs
- Prepare students to take and manage testing process for ServSafe certification
- Manage and track program and student performance including attendance, internship completion, etc.
- Use current technology to enhance instructional effectiveness and enhance learning
- Assist with developing and managing program deadlines and budgets
- Report problems and concerns to Youth Culinary Program Manager for resolution
- Support recruitment and marketing efforts of the program
- Build and maintain partnerships with local area restaurants and chefs to assist in arranging internship experiences for all students
Qualifications:
Working Conditions:
Much time will be spent in a state of the art culinary kitchen and classroom environment located at the Hatchery Chicago. All classes are during the day and with prolonged periods of standing. May spend some time at internship locations to ensure best fit for students and businesses. The noise level in work environment is usually moderate.
Position Structure and Benefit Incentives:
How to Apply:
Please email letter of interest, current resume, and three professional references to:
ICNC
Culinary Program Manager Search Committee
[email protected]
The subject line must include the recruiting code YCI.
For further information about the organizations, please visit the Hatchery Chicago’s website at www.thehatcherychicago.org or ICNC’s website at: www.industrialcouncil.com.
The Hatchery Chicago, ICNC and the Culinary Core Institute are equal opportunity employers and provides a smoke-free, drug-free work place.
- Minimum two-year college degree or a minimum of four-years of relevant culinary instruction experience required
- Must have Illinois Food Service Manager Certificate or be eligible to obtain it within 30 days from hire date
- Prior experience working with underserved or at-risk youth, highly preferred
- Must have a passion for culinary arts and instruction as well as youth development
- Knowledge of basic math applications as used in food service operations including food cost and recipe conversion
- Capacity to interface with food service industry organizations in support of the program
- Ability to effectively communicate both orally and in writing with students, peers, and employers
- Excellent administrative and organization skills
- Active listener and understands the importance of accountability
- Must be able to lift up to 50 pounds occasionally
- Ability to work independently, prioritize, organize, critically problem solve and exercise good judgment with minimal supervision
- Self-starter that is energetic, creative, proactive, and responsible
- Great follow-up and interpersonal skills
- Flexibility in work/teaching style to adapt to new projects and meet changing demands
Working Conditions:
Much time will be spent in a state of the art culinary kitchen and classroom environment located at the Hatchery Chicago. All classes are during the day and with prolonged periods of standing. May spend some time at internship locations to ensure best fit for students and businesses. The noise level in work environment is usually moderate.
Position Structure and Benefit Incentives:
- This is a full-time position; 40 hours per week; 8:30 AM - 5:00 PM, Monday-Friday
- Starting annual salary range is $53K-$55K; commensurate with experience
- Benefit incentives includes: One week paid vacation to start and one week personal/sick time off, participation in group health insurance plan, SIMPLE IRA, short and long term disability and life insurance; training and career development opportunities available
How to Apply:
Please email letter of interest, current resume, and three professional references to:
ICNC
Culinary Program Manager Search Committee
[email protected]
The subject line must include the recruiting code YCI.
For further information about the organizations, please visit the Hatchery Chicago’s website at www.thehatcherychicago.org or ICNC’s website at: www.industrialcouncil.com.
The Hatchery Chicago, ICNC and the Culinary Core Institute are equal opportunity employers and provides a smoke-free, drug-free work place.