Culinary Instructor -

CRED Department:

Young Adult Services -

CRED Program Reports To:

Program Director, CRED Status:

Part-Time As Needed (25 hours/week)

Hourly Rate:

$75.00/hour

Schedule:

Monday-Friday, 3:00 PM-8:00 PM Position Summary Queens Community House (QCH) is seeking an experienced and engaging Culinary Instructor to lead the Culinary Career Pathway within the CRED (Career Readiness, Education, and Development) Program. The instructor will deliver a comprehensive culinary curriculum developed by QCH that prepares young adults for careers in the food service industry. The Culinary Instructor serves as both an educator and kitchen manager, ensuring the successful operation of the CRED Culinary Career Pathway. In addition to delivering instruction, the instructor is responsible for maintaining the instructional kitchen, ordering food and supplies, monitoring participant progress, providing individualized academic and practical support, and preparing participants to earn industry-recognized credentials while developing the skills necessary for employment as entry-level Prep Chefs. The instructor will prepare participants to successfully earn the ServSafe Manager Certification and New York State Food Handler Certificate, while building the technical, professional, and workplace skills necessary for long-term employment in the culinary industry. Essential Responsibilities Instruction & Curriculum Delivery Deliver the Queens Community House CRED Culinary Career Pathway curriculum with fidelity and enthusiasm. Prepare and facilitate engaging daily lessons using the curriculum provided by QCH.

Teach culinary fundamentals including:

Knife skills Mise en place and kitchen organization Food preparation techniques Cooking methods Recipe execution Portion control Food costing and inventory basics Kitchen sanitation and safety Professional kitchen workflow Prepare participants for successful completion of: ServSafe Manager Certification New York State Food Handler Certificate Administer practice exams, review sessions, and individualized tutoring to prepare participants for certification testing. Reinforce workplace expectations including professionalism, communication, teamwork, punctuality, accountability, and customer service. Differentiate instruction to meet varying learning styles and skill levels. Kitchen Operations & Management Manage the daily operation of the instructional kitchen. Order food, kitchen supplies, small wares, and instructional materials while maintaining the program budget. Maintain accurate inventory of food, equipment, and supplies and communicate purchasing needs to the Program Director. Ensure the instructional kitchen is organized, clean, sanitized, and inspection-ready before and after each class. Enforce proper food storage, labeling, sanitation, and safety procedures in accordance with ServSafe and Department of Health standards. Ensure all kitchen equipment, workstations, and storage areas are cleaned and properly maintained following each instructional session. Maintain compliance with all agency, health, and safety protocols. Participant Instruction & Development Lead daily hands-on culinary labs that simulate a professional commercial kitchen. Assign participants to rotating kitchen stations to ensure experience in all areas of food preparation. Demonstrate proper culinary techniques and industry best practices. Supervise participants throughout food preparation while providing coaching and constructive feedback. Prepare participants for employment as entry-level Prep Chefs through practical skill-building, kitchen simulations, and workplace expectations. Foster a positive, inclusive, and supportive learning environment that encourages participant success. Identify participants who are struggling with culinary techniques or certification preparation and provide individualized coaching, additional practice opportunities, and academic support. Collaborate with CRED staff to develop strategies that support participant success and retention. Student Progress & Administrative Responsibilities Take and maintain accurate daily attendance records. Monitor participant engagement, attendance, and overall progress throughout the training. Track participant performance on kitchen competencies and certification readiness. Develop improvement plans for participants requiring additional support with test preparation or practical culinary skills. Communicate participant progress, concerns, and achievements with the Program Director, Case Managers, and other CRED staff. Complete all required reports, evaluations, and administrative documentation accurately and in a timely manner. Collaboration Work closely with the Program Director, Case Managers, Job Developer, and other CRED staff to support participant success. Participate in staff meetings, planning sessions, and professional development opportunities. Support employer visits, guest chef demonstrations, mock interviews, culinary showcases, and graduation events. Assist with participant employment readiness activities by reinforcing workplace expectations and industry standards. Agency-Wide Standards In addition to the responsibilities outlined above, all Queens Community House employees are expected to: Support the mission, vision, and values of Queens Community House. Maintain professionalism and confidentiality. Work collaboratively with colleagues across departments. Demonstrate reliability through consistent attendance and punctuality. Participate in agency meetings, trainings, and special events. Treat participants, staff, and community partners with dignity and respect. Foster an inclusive, culturally responsive learning environment. Demonstrate initiative, flexibility, and strong problem-solving skills. Complete required documentation and administrative responsibilities accurately and on time. Complete all other assigned duties and tasks. Minimum Qualifications Minimum of three (3) years of professional culinary experience in a commercial kitchen, restaurant, catering operation, or institutional food service. Current ServSafe Manager Certification required. Strong knowledge of food safety regulations and New York State food handling requirements. Experience teaching, training, mentoring, or supervising adults or young adults preferred. Strong organizational and inventory management skills. Experience ordering food and maintaining kitchen inventory preferred. Excellent communication, classroom management, and interpersonal skills. Ability to motivate and support participants with diverse educational and employment backgrounds. Ability to stand for extended periods and perform demonstrations in a commercial kitchen. Preferred Qualifications Culinary degree or equivalent professional experience. Experience preparing students for ServSafe and Food Handler certification examinations. Workforce development, vocational education, or adult education experience. Experience working with opportunity youth or individuals facing barriers to employment.