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Teaching Kitchen Culinary Instructor

Summary

As a member of the Events, Marketing and Community Engagement, the Teaching Kitchen Culinary Instructor is instrumental in providing a fun and engaging team environment to guests during classes. The Teaching Kitchen is a place where people gather and many different skills are learned. With classes in everything from cooking to baking to crafts to wine tastings and so much more, the Teaching Kitchen is a venue for learning, fun, experimentation, sharing and making memories. The Teaching Kitchen Culinary Instructor will be expected to be an effective public speaker and communicator, have a friendly demeanor and easily describe complex culinary techniques, while executing the set-up of classes, teach classes, and clean the space after class. Understanding of food science and the “whys” of cooking is highly desired. A key part of every employee’s job is to serve as a Ginger and Baker ambassador, engaging guests and guest instructors at every opportunity. This position is part time, hourly with room to grow to a full time/salaried role.

A typical shift for a Cooking instructor would be to arrive several hours before class, at their scheduled time, mentally prepared for teaching, reviewing the menus and the plan provided by the Teaching Kitchen Coordinator, pulling ingredients and measuring them out by recipe and team, communicating with a kitchen assistant about the provided the plan and any needs you may have, teaching class with our recipes to our agreed upon standards and within the set time limit, answering questions guests may have, staying until all guests have left the room, and assisting with part of the clean up after class before communicating with the assistant what else needs to be done after you leave. Typically shift are around 5-6 hours in length.

Essential Functions

1. Ability to teach cooking classes (savory and baking) by themselves for up to 24 guests.
2. Maintain timelines so classes don’t exceed scheduled run times.
3. Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests, co-workers and vendors.
4. Lead by example, fostering interdepartmental teamwork and collaboration.
5. Comfortable with public speaking in a friendly manner to large groups of guests.
6. Maintain awareness of all safety, state & federal sanitation and security procedures relevant to the department and property.
7. Maintain awareness of scheduling, class times, class lengths, and other events in the building.
8. Ensures all food items are cooked under sanitary conditions to proper food safe temperatures.
9. Set up, teach, and break down/clean after all classes.
10. Communicating and supervise a kitchen assistant when scheduled in helping assist with class.
11. Deliver superior guest service by applying our documented service standards at all times.
12. Able to learn our Ginger and Baker history talking points and communicate them/share stories with guests.
13. Accurately records time worked, and according to established policy.
14. Handle all manager, team member, and guest correspondence in a timely and efficient manner, not to exceed more than a 48-hour period.
15. Participates in and promotes safety, accident prevention and sustainability/recycling efforts.
16. Actively supervise the greeting and class check in of our guests.
17. Perform any reasonable tasks as requested by management and your team.

Knowledge, Skills and Abilities Required

• This position represents the company in assisting of handling compliments and complaints. As such, you will be expected to work with other Team Members, Instructors and Guests to ensure satisfaction, handling negative experiences and sharing and thanking for positive experiences. • Remains calm under pressure. • Knowledge of computer, personal telephone, copy machine, fax and other basic office equipment • Point-of-sale System, Micros experience a plus

Preferred Education and Experience

Culinary School preferred.
5+ years industry experience cooking professionally required.
Teaching experience required.

Certificates, Licenses, Registrations

Culinary School preferred.
5+ years industry experience cooking professionally required.
Teaching experience required.

Working Conditions

• The physical demands and work environment 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 of this job, the employee is regularly required to stand; walk; use hands to handle or feel; reach with hands and arms; and talk or hear. The employee frequently is required to taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds.
• While performing the duties of this job, the employee is sometimes exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic cleaning chemicals, and extreme heat. The employee is occasionally exposed to risk of electrical shock.
• Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.

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