Culinary Arts Instructor at Equus — Dayton, OH

Position Summary:

Deliver specialized training in advanced culinary techniques, ensuring the development of high-level gastronomic skills among students while fostering creativity, innovation, and adherence to professional standards.

Key Responsibilities:

• Design, plan, and execute advanced culinary arts teaching programs.
• Instruct in international cuisine techniques, fine dining, pastry arts, and gourmet presentation.
• Supervise culinary practices, ensuring proper application of hygiene and food safety standards.
• Assess student performance through theoretical and practical evaluations.
• Stay updated on culinary trends, new techniques, and kitchen technologies.
• Manage proper use of equipment, tools, and raw materials in the classroom-kitchen.
• Collaborate in the development of menus and innovative gastronomic projects.
• Maintain a high level of discipline within the classroom.
• Prepare adequately for classroom instruction.
• Ensure all equipment is in proper working condition.
• Identify and utilize appropriate instructional materials.
• Seek input from industry advisors to enhance curriculum relevance.
• Submit Evaluation of Student Progress (ESP) reports as scheduled and in a timely manner.
• Document student progress on Training Achievement Records (E-TAR) and for inclusion in ETA 640.
• Record daily attendance in the CIS system.
• Design instruction to meet individual student needs.
• Maintain an “A or B” grade in Career Technical Training (CTT) reports.
• Ensure completion of at least 90% of Career Technical Training Primary Credentials for enrolled students.
• Maintain a trade completion rate of 70% or higher.
• Ensure timely completion of Career Technical Skills Training (CTST) projects (when applicable).
• Perform other duties as assigned.

Job Requirements:

• Education: Minimum of an Associate’s Degree in Gastronomy or Culinary Arts required. A combination of education and experience may be considered. Bachelor’s Degree from a four-year college or university preferred.
• Certifications: CPR/First Aid, Food Handling, ServSafe.
• Licenses: Valid Driver’s License and current Health Certificate required.

Knowledge:

• Advanced techniques in international cuisine and fine dining.
• Food hygiene and safety regulations.
• Cost management and inventory control.

Skills

• Strong leadership and effective communication.
• Creativity and culinary innovation.
• Ability to work under pressure and as part of a team.
• Ability to work with youth ages 16 to 24.

Core Competencies:

• Quality orientation.
• Passion for teaching and gastronomy.
• Adaptability to new culinary trends.

Computer Skills:

• Proficiency in computer operations and Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).
• Ability to use digital tools for documentation, reporting, and administrative management.