Chef Instructor - Professional Savory Programs - Per Diem

Cambridge, MA
Part Time
Professional Instruction
Experienced

CSCA is an iconic New England landmark, and for more than 40 years has been highly acclaimed among the nation’s premier culinary schools. Here, students gain the essential knowledge and foundational skills a great culinary education demands – classic fundamentals of cooking and baking, history and influences of the world’s greatest cuisines, techniques for mastering common and exotic ingredients, and more. 

CSCA is seeking a part time passionate Chef Instructor to teach in our Professional Culinary Programs.  We are seeking an enthusiastic, professionally trained and experienced Chef with exceptional cooking, teaching and customer service skills.  You will be the catalyst to our professional students gaining confidence in a professional kitchen, learning culinary basics and cuisines, advanced techniques, methods and theory. 

Cambridge School of Culinary Arts is looking for Chef Instructors to teach the Food Basics unit of the Culinary Certificate and Professional Chef’s Programs. The Food Basics unit is a 16-week-long unit that emphasizes the foundations of savory cooking. Courses include stock & soup, vegetable, grains, beans, egg, moist heat, and dry heat cookeries with emphasis on individual proteins, sauces, and knife skills. Each class is 8-hours long, which includes a 2-hour lecture and 6 hours of lab (hands-on cooking). Instructors teach CSCA - provided lecture notes, power point presentations, outlines, and recipes.  Our chef instructors take pride in sharing their knowledge and expertise with students through lecture and hands-on lab classes and doing whatever it takes to help our students succeed in pursuing their passion.  Does this sound like you?

PROFESSIONAL CHEF INSTRUCTOR

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Managing class size of up to 15 students
  • Lecturing on class material; supplement with power point presentation (must be familiar with laptop, Power Point software, hdmi cables, television)
  • Assigning daily recipes to class; explaining recipes; managing class production of recipes; maintaining order in kitchen; managing set up and break down of class; assessing students’ recipes for taste, doneness, creativity, presentation, ability to follow direction
  • Chef Instructors are responsible for issuing CSCA-issued quizzes, grading quizzes, and evaluating quizzes with students; reporting lab and quiz grades to Director of Education.
  • Chef instructors are responsible for delivering verbal assessments of student skill level daily and at midterm.
  • Chef Instructors are responsible for taking daily attendance and reporting attendance to Academic Supervisor/Director of Education
  • Chef Instructors must attend quarterly faculty meetings
  • Chef Instructors may be responsible for proctoring midterm and final practicums; tasting midterm and final practicums; and proctoring midterm or final written exams.
  • Chef Instructors are responsible for tutoring at-risk students.
  • Chef Instructors are responsible for supervising students as they check in the day’s ingredients, stock pantry items, pack ingredient box at end of class, break down and cleanup of kitchens, trash removal, kitchen sanitation, and compost removal, among other duties as assigned by Director of Education.
  • Set-up of kitchen and lecture space as needed, and inventory check at least 1 hour before the scheduled start of class.
  • Maintain the highest standards of safety and cleanliness.
  • Ensures all food items are cooked and served properly and under sanitary conditions.
  • Must be able to multi-task and have a full grasp of all activities occurring in the kitchen at all times.
  • Ensure that kitchen is organized and left in proper condition for the cleaning crew; this includes checking that all equipment is turned off, dirty dishes and equipment are left in good order for the dish washers, and leftover inventory items and equipment are returned to their proper locations

ADDITIONAL DUTIES AND RESPONSIBILITIES

  • Perform other duties as needed, directed or assigned.
  • Must wear CSCA approved uniform at all times while instructing a class or representing CSCA.

QUALIFICATIONS (EDUCATION/EXPERIENCE/KNOWLEDGE REQUIREMENTS)

  • Minimum of 5 years general cooking experience at a restaurant, catering company, commissary, or in other culinary capacity
  • Minimum of 2 years culinary teaching experience
  • General knowledge of Microsoft Office
  • Must be diplomatic, patient, prompt, creative, flexible, fun, thrive in organized chaos, be able to manage, groom; and mentor individuals with different levels of cooking experience
  • willingness to follow CSCA policies, procedures, and education philosophy
  • Ability to communicate effectively with others, orally and in writing
  • Candidates must be able to pass a CORI background check.

WORK HOURS

  • THIS IS A PART TIME, PER DIEM POSITION THAT PAYS BY THE CLASS.
  • Class schedules may vary by week.
  • Number of classes scheduled will vary based on demand, skill set and availability.

PHYSICAL DEMANDS

The ability to lift 25 pounds, stand, kneel, sit, and walk for extended periods of time.

Instructors may be on their feet for up to 8 hours at a time

Instructors will need to handle and lift heavy kitchen equipment, chairs, tables.

WORK ENVIRONMENT

This job occurs primarily in commercial kitchens which may vary in temperature and humidity.

Share

Apply for this position

Required*
Apply with Indeed
We've received your resume. Click here to update it.
Attach resume or Paste resume
Attach resume as .pdf, .doc, .docx, .odt, .txt, or .rtf (limit 5MB) or Paste resume

Paste your resume here or Attach resume file

150
To comply with government Equal Employment Opportunity and/or Affirmative Action reporting regulations, we are requesting (but NOT requiring) that you enter this personal data. This information will not be used in connection with any employment decisions, and will be used solely as permitted by state and federal law. Your voluntary cooperation would be appreciated. Learn more.
Invitation for Job Applicants to Self-Identify as a U.S. Veteran
  • A “disabled veteran” is one of the following:
    • a veteran of the U.S. military, ground, naval or air service who is entitled to compensation (or who but for the receipt of military retired pay would be entitled to compensation) under laws administered by the Secretary of Veterans Affairs; or
    • a person who was discharged or released from active duty because of a service-connected disability.
  • A “recently separated veteran” means any veteran during the three-year period beginning on the date of such veteran's discharge or release from active duty in the U.S. military, ground, naval, or air service.
  • An “active duty wartime or campaign badge veteran” means a veteran who served on active duty in the U.S. military, ground, naval or air service during a war, or in a campaign or expedition for which a campaign badge has been authorized under the laws administered by the Department of Defense.
  • An “Armed forces service medal veteran” means a veteran who, while serving on active duty in the U.S. military, ground, naval or air service, participated in a United States military operation for which an Armed Forces service medal was awarded pursuant to Executive Order 12985.
Veteran status


Voluntary Self-Identification of Disability
Voluntary Self-Identification of Disability Form CC-305
OMB Control Number 1250-0005
Expires 04/30/2026
Why are you being asked to complete this form?

We are a federal contractor or subcontractor. The law requires us to provide equal employment opportunity to qualified people with disabilities. We have a goal of having at least 7% of our workers as people with disabilities. The law says we must measure our progress towards this goal. To do this, we must ask applicants and employees if they have a disability or have ever had one. People can become disabled, so we need to ask this question at least every five years.

Completing this form is voluntary, and we hope that you will choose to do so. Your answer is confidential. No one who makes hiring decisions will see it. Your decision to complete the form and your answer will not harm you in any way. If you want to learn more about the law or this form, visit the U.S. Department of Labor’s Office of Federal Contract Compliance Programs (OFCCP) website at www.dol.gov/ofccp.

How do you know if you have a disability?

A disability is a condition that substantially limits one or more of your “major life activities.” If you have or have ever had such a condition, you are a person with a disability. Disabilities include, but are not limited to:

  • Alcohol or other substance use disorder (not currently using drugs illegally)
  • Autoimmune disorder, for example, lupus, fibromyalgia, rheumatoid arthritis, HIV/AIDS
  • Blind or low vision
  • Cancer (past or present)
  • Cardiovascular or heart disease
  • Celiac disease
  • Cerebral palsy
  • Deaf or serious difficulty hearing
  • Diabetes
  • Disfigurement, for example, disfigurement caused by burns, wounds, accidents, or congenital disorders
  • Epilepsy or other seizure disorder
  • Gastrointestinal disorders, for example, Crohn's Disease, irritable bowel syndrome
  • Intellectual or developmental disability
  • Mental health conditions, for example, depression, bipolar disorder, anxiety disorder, schizophrenia, PTSD
  • Missing limbs or partially missing limbs
  • Mobility impairment, benefiting from the use of a wheelchair, scooter, walker, leg brace(s) and/or other supports
  • Nervous system condition, for example, migraine headaches, Parkinson’s disease, multiple sclerosis (MS)
  • Neurodivergence, for example, attention-deficit/hyperactivity disorder (ADHD), autism spectrum disorder, dyslexia, dyspraxia, other learning disabilities
  • Partial or complete paralysis (any cause)
  • Pulmonary or respiratory conditions, for example, tuberculosis, asthma, emphysema
  • Short stature (dwarfism)
  • Traumatic brain injury
Please check one of the boxes below:

PUBLIC BURDEN STATEMENT: According to the Paperwork Reduction Act of 1995 no persons are required to respond to a collection of information unless such collection displays a valid OMB control number. This survey should take about 5 minutes to complete.

You must enter your name and date
Human Check*