Instructor Coordinator- ChefStart

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  • Full-Time
  • Milwaukee, WI
  • Job Type Details: Full Time

*salary is commensurate with experience*

Job Purpose:  The Instructor Coordinator position supports the Career Services Department in the instruction of the ChefStart Culinary program and proctor exams. The Instructor Coordinator will aid to multiple learning styles offering innovative techniques to expose students to relevant skills beyond entry level. This role facilitates the ServeSafe curriculum ensuring curriculum and exam service delivery occurs efficiently and effectively. In addition, this role will support retention activities, case management, job placement and Nutrition Services as needed.

Essential Duties:

  • Responsible for coordinating the development and implementation of the course curriculum in conjunction with help, advice and guidance by supervisors. Regular review, assessment and recommendation of changes as necessary.
  • Teach ServSafe Food Safety Managers & Food Handler training and presents material in alignment with the curriculum and course schedule. Ability to modify instruction, as needed to meet the needs of all students.
  • Instructs program participants in basic food preparation.  Maintain a learning environment where students are encouraged to ask questions.
  • Coordinates all hands-on teaching-related activities according to established syllabus and course outline.
  • Responsible for the secure administration of the print and online ServSafe Food Protection Manager Certification Exam.
  • Schedule online and print exams, maintain confidentiality of exam content.
  • Follow the standards outlined in the ServSafe Examination Administration Handbook and the Performance Agreement.
  • Prepares program progress reports on course progress including student attendance in aggregate and individual student class performance, as designated for different purposes such as reports for management and funders.
  • Recommends and evaluates each student’s performance for course completion.
  • Organize and direct student ability to successfully complete Food Safety and Handling to achieve certification.
  • Orders food and other items as needed for class instruction using the purchase order process.
  • Ensure student compliance with dress code.
  • Attends staff meetings and other meetings as assigned.
  • Participates in agency activities as needed.
  • Works to achieve all applicable program goals in a teamwork approach.
  • Assists in menu development and execution for the Child Nutrition Programs.
  • Develops menu items and components that follow the USDA Guidelines and Age-Based Meal Patterns.
  • Communicates product needs to Kitchen Supervisor to ensure seamless ordering.
  • Follows Nutrition Services protocols for inventory control when issuing and using products.
  • Ensures that food and labor cost are in line with projected budget.
  • Along with Culinary Class, oversees off-site meal preparation at various client facilities.
  • Ensure that Food Safety Guidelines are followed at all times.
  • Works with Kitchen Supervisor to procure a consistent variety of food products, within cost structure.
  • Perform other duties as assigned.

Skills/qualifications:

  • Meet one of the following professional experience or advanced education requirements; taught or trained for at least six months, are in a training role (e.g., training at a trade school, at a state restaurant association or in a corporate setting), have worked in a foodservice operations environment for one year, are employed as a health inspector or equivalent by a state or local regulatory authority, work as a Registered Sanitarian, Registered Dietician, or equivalent. If you have earned a Bachelor of Science degree from an accredited university or college in one of the following subjects: Food Science, Food Technology, Epidemiology, Environmental Health or Public Health.
  • Competent in relevant culinary arts, trends, techniques, food service training and professional practices as a food service professional required
  • Ability to teach and train diverse groups of people and learning styles.

Experience/Education/Training/Certifications:

  • Have a high school diploma or GED AND
  • Meet one of the following professional experience or advanced education requirements:

      Professional experience

  • Have taught or trained for at least six months.
  • Are in a training role (e.g., training at a trade school, at a state restaurant association or in a corporate setting).
  • Have worked in a foodservice operations environment for one year.
  • Are employed as a health inspector or equivalent by a state or local regulatory authority.
  • Work as a Registered Sanitarian, Registered Dietician, or equivalent.

OR

  • Advanced education
    • Have earned a Bachelor of Science degree from an accredited university or college in one of the following subjects:
      • Food Science
      • Food Technology
      • Epidemiology
      • Environmental Health
      • Public Health
  • Meet your state’s food safety training requirements. Know your state’s requirements.

Maintain high testing standards by:

Physical Demands:

  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties and responsibilities of this position, the employee is occasionally required to stand and walk. The incumbent will regularly sit, and will frequently talk and listen and use hands to handle or touch.  Specific vision requirements for this position include close vision and the ability to adjust focus. During the performance of his/her duties, the incumbent will regularly lift up to 25 pounds and occasionally up to 50 pounds.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee works regularly in a food production kitchen where the noise level is moderate.

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed by staff assigned to this position.  They are not be construed as an exhaustive list of all responsibilities, duties, and skills required.  All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Please logon to our career page at: www.cr-sdc.org/work-with-sdc to view our opened positions.

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