Cooking Instructor (Part Time, After School, In-Person)
- Kitchen routines, hygiene, and sanitation (handwashing, surfaces, cross-contamination awareness)
- Food safety basics (temperature awareness, storage, spoilage, allergen awareness per site rules)
- Safe tool use (age-appropriate knife skills, peelers, graters, mixing tools)
- Measuring and recipe reading (fractions, conversions, sequencing steps)
- Foundational prep skills (washing produce, chopping, mixing, seasoning, texture)
- Basic cooking methods (no-cook, stovetop, baking, as approved and feasible)
- Nutrition fundamentals (balanced plate, ingredients, sugar/sodium awareness, mindful choices)
- Cultural food exploration and respectful discussion of traditions
- Budget-friendly cooking concepts (planning, shopping lists, reducing waste)
- Teamwork in the kitchen (roles, timing, clean-up systems)
- Deliver a 10-session course with clear objectives and engaging, hands-on instruction
- Maintain strict adherence to kitchen safety routines, sanitation expectations, and site policies
- Implement age-appropriate recipes and adapt activities to available equipment and student needs
- Maintain a safe, inclusive environment and model respectful collaboration
- Communicate professionally with site staff and Concorde program contacts regarding attendance and session completion tracking
- Coordinate or follow site procedures regarding allergens, ingredient restrictions, and student safety protocols
- Support students in documenting learning through reflections, recipe notes, or a final showcase artifact
- Minimum of 60 college credits (or Associate degree in progress/completed)
- Demonstrated cooking experience and comfort teaching foundational culinary skills
- Experience working with school-age students in structured settings (school, camp, after-school, tutoring, youth programs)
- Strong facilitation skills, clear communication, and comfort managing hands-on activities
- Reliable, punctual, and professional; able to follow site policies and program boundaries
- Ability to implement food safety practices and maintain an organized, safety-first learning environment
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