Culinary Instructor

Organization Overview:The Goddard Riverside Community Center (Goddard Riverside) and the Stanley M. Isaacs Neighborhood Center (Isaacs Center) are wellestablished Manhattan communitybased agencies that support services to approximately 30000 New Yorkers. We are two of New York Citys leading human services organizations meeting the needs of children youth and families homeless individuals and older adults throughout Manhattan and New York City. We work every day for a fair and just society where all people have the opportunity to make choices that lead to better lives for themselves and their families.

Advance and Earn represents New York Citys greatest investment in the skill development of future restaurant workers. Through Advance and Earn young adults learn advanced knife skills food safety standards and professional communication skills across 200hours of classroom instruction before completing 250hour internships in NYCs top kitchens. Young adults then transition into fulltime employment while continuing to access the Isaacs Centers suite of supportive services (financial coaching benefit navigation housing assistance) that is designed to optimize workplace productivity.

Position Summary:Reporting to the Director of Culinary the Culinary Instructor will oversee daytoday culinary training for students in the Advance and Earn program at The Isaacs Center. Responsibilities will include but are not limited to; teaching to the Isaacs Center licensed curriculum maintaining orderly inventory and communicating ordering needs to the Director of Culinary daily workshop facilitation supervision of the students and maintaining a clean and safe working environment. The Culinary Instructor may also be asked to contribute to the development and implementation of 1 Special Programs/Events such as the Senior Supper Series or Incubator/Virtual KitchenDelivery concepts where interns will have the ability to learn the foundational transferrable skills necessary for professional success within the evolving restaurant industry; 2 Recipe Development & Documentation; 3 other projects as assigned.

Schedule: 1525 hours per week. Seasonal (end of Aug to mid June) Hours fluctuate through 20 week cohorts.

Hourly Rate: $30.00 $35.00

Candidates must have the required qualifications to be considered for the position. The salaryoffer will be basedonthe candidates number of years experience in the exact orcomparableposition and additional preferred qualifications will be taken into account.

Development

• Work with the Director of Culinary to develop modules and activities that supplement the Rouxbe culinary curriculum.
• Support the Director of Culinary to develop incubator/testkitchen concepts that teach foundational skills to culinary students and address community hunger on an asneeded basis.
• Research culinary approaches products and technologies that equip future restaurant workers with the skills and abilities to work in the evolving culinary industry.

Curriculum & Workshop Facilitation

• Support the of the Isaacs Center 21week culinary curriculum that blends classroom instruction with workbased training and that places equal emphasis on the technical and nontechnical that underpin successful restaurants including operations finances management etc.
• Develop meaningful relationships with students from a widearray of backgrounds including those with learning disabilities while providing strengthsbased feedback and modeling the expected behaviors of culinary leaders
• Maintain an uplifting safe clean and organized classroom environment.
• Implement a diverse set of instructional methods in order to motivate students and promote a positive and productive learning environment. Mentor students and/or refer students to appropriate Isaacs Center social team specialists.
• Alongside the Director of Culinary coordinate experiential learning opportunities designed to keep participants engaged throughout the 21week cohort.
• Provide oneonone and small group mentoring and coaching to active participants and alumni.
• Other tasks as assigned.

External Partnerships

• Work alongside the Director of Culinary to establish and maintain vendor relationships as they pertain to ingredient/equipment/packaging needs for the classroom work.
• Represent the Isaacs Center both inperson and virtually on panels forums and through industry association groups if needed.

Supervision

• Directly supervise 812 Culinary Students

Health and Safety

The health and safety practices outlined here are representative of the existing policies that must be adhered to to minimize the risk of infection or illness in the workplace.

• Adhere to a temperature and health screening questions upon arrival at the work site.
• Routinely wear cotton face masks face coverings or disposable masks and utilize provided personal protective equipment as instructed. Wash hands frequently including at arrival and departure from the work site and use hand sanitizing stations throughout the work period.

Qualifications

• Bachelors Degree or relevant experience preferred.
• Culinary Degree or relevant experience preferred.
• 3 years of management level positions held in restaurants food educational settings or other applicable culinary settings.
• Experience working/leading in an educational culinary setting (e.g. Accredited Culinary Program
• Recreational/Public Culinary Programs)
• Ability to communicate effectively with students of disparate backgrounds education levels and cultures.
• Highly adaptable and creative in addressing unique student challenges those experienced in a virtual setting.
• Established network/relationships with food industry professionals and vendors across New York City.
• General knowledge of workforce development models and educational engagement for disconnected youth in New York City and New York State
• Experience working with youth between the ages of 18 to 24 with low to moderate work skills not required but a plus.
• Leadership skills in conflict intervention negotiation and decisionmaking
• Excellent interpersonal verbal and written communication networking negotiation (conflict management and resolution) and presentation skills
• Display excellent organization skills and the ability to multitask in a fastpaced environment.
• Current NYC Food Handlers Card/Serve Safe Manager Food Protection Certificate
• Ability to stand for up to eight 8 hours per day and lift to 50 pounds.
• Ability to work flexible hours (e.g. evenings and weekends)

We are committed to building an inclusive workplace community grounded in respect for differences. We support hiring a broadly diverse team of qualified individuals who will contribute to our organizations.

Goddard Riverside and Isaacs Center provide equal employment opportunities to employees and applicants for employment without regard to race color religion creed gender national origin age disability marital or veteran status sexual orientationgender identityor any other characteristic protected by federal state or local law.

The intent of this job description is to provide a representative summary of duties and responsibilities that will be required of this position and title and shall not be construed as a declaration of the specific duties and responsibilities of any particular position. Employees may be requested to perform jobrelated tasks other than those specifically presented in this description. This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.