Chef Instructor

Omaha, NE, USA|

Job Overview

Compensation

Hourly

Range $24.00 - $27.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Professional development opportunities

Retirement Plan

flexible schedule

Employee assistance program

Job Description

No More Empty Pots (NMEP) is a committed grassroots non-profit organization dedicated to enhancing self-sufficiency, regional food security, and economic resilience within urban and rural communities. Through a strong foundation of advocacy and actionable programs, NMEP responds to critical community needs by fostering collaborative efforts designed to support sustainable living and food security. The organization embodies core values including dedication, people-centered trustworthiness, solution focus, arable adaptability, forward-thinking innovation, and a steadfast commitment to reducing structural inequities. These values profoundly shape everything NMEP does, and they seek candidates who align closely with this mission and who demonstrate the capacity to engage effectively, prioritize tasks, think critically, and work both independently and as part of a team.

The Culinary Educator role at NMEP is integral to the success of the Culinary Certificate Program (CCP), offering a dynamic opportunity for a people-focused and detail-oriented professional with expertise in culinary education. The candidate will leverage a comprehensive understanding of seasonal regional produce and demonstrate creativity in adapting the CCP curriculum to seasonal changes while aligning with organizational goals such as waste reduction and program outcomes. This position emphasizes high standards combined with empathy to foster an enriching educational environment. The CCP is an eight-week course delivered primarily in-person, blending direct culinary instruction with hands-on work experience, while collaborating with partners like Metropolitan Community College.

The Culinary Educator reports directly to the Programs and Operations Manager and has a multifaceted role combining leadership, program management, people management, and administrative duties. Key accountabilities include ensuring clear roles and growth opportunities for team members and students, crafting programming that equips learners with job readiness for living-wage employment, operational oversight within budget, and robust evaluation of student performance. Approximately 80% of the position focuses on direct culinary instruction and planning, 10% on people management, and 10% on administrative responsibilities.

This role requires a professional who is deeply committed to the mission of NMEP, can maintain high standards in program delivery and customer service, and effectively manages program logistics such as admissions, curriculum adaptation, and resource management. The ideal candidate embraces both traditional culinary trade expertise and a supportive, inclusive approach to teaching, particularly with disinvested populations. The position offers a full-time, non-exempt hourly compensation of $24-27, commensurate with experience, supporting individuals dedicated to advancing regional food justice and education. NMEP strongly encourages applications from Black, Indigenous, Latinx, LGBTQ+ individuals, and other marginalized groups, promoting a diverse and equitable work environment.

Job Requirements

Three years of trade or professional experience at a journeyman level, or its equivalent in the trade or specialty to be taught, or a baccalaureate or associate degree in that trade or specialty and one year of trade or professional experience at a journeyman level, or its equivalent in the trade or specialty to be taught
experience and skill to work with disinvested populations in a supportive learning environment and appropriately handle sensitive information and documents
ability to maintain a professional environment focusing on hard/soft job skills
proficiency in Google Suite and Microsoft Office including Excel
valid Food Handler’s ServSafe Certification
ability to earn the ServSafe Manager Certification within six months of hire
must be available during program hours and during required staff meetings and events such as graduation
must be able to proactively think, plan, and execute resourcefully
must be able to solve problems and be solution oriented
must be open to growth in the areas of education and facilitation through training and collaboration on curriculum development

Job Qualifications

Three years of trade or professional experience at a journeyman level, or its equivalent in the trade or specialty to be taught, or a baccalaureate or associate degree in that trade or specialty and one year of trade or professional experience at a journeyman level, or its equivalent in the trade or specialty to be taught
experience and skill to work with disinvested populations in a supportive learning environment and appropriately handle sensitive information and documents
ability to maintain a professional environment focusing on hard/soft job skills
proficiency in Google Suite and Microsoft Office including Excel
valid Food Handler’s ServSafe Certification
ability to earn the ServSafe Manager Certification within six months of hire
must be available during program hours and during required staff meetings and events such as graduation
must be able to proactively think, plan, and execute resourcefully
must be able to solve problems and be solution oriented
must be open to growth in the areas of education and facilitation through training and collaboration on curriculum development
preferred 1+ years classroom management and teaching experience, especially in an adult or teen learning environment and/or with differently abled learners
preferred valid ServSafe Manager Certificate
preferred familiarity with food system concepts such as zero-waste and seasonality and professional familiarity with the Omaha Metro local food system
preferred familiarity with the Omaha Metro social service system including employment services, federal and state benefits, and organizations that work with vulnerable populations
preferred valid First Aid or other safety certifications
conversational and written Spanish fluency preferred

Job Duties

Ensure team members and students have clear roles, expectations, and tools to do the job
provide feedback and development opportunities to hold each person accountable while supporting their growth
design and implement programming that ensures students are equipped with job-readiness skills that support living-wage employment
follow standard operating procedures in alignment with the expectations set forth by the catalog and the Nebraska Department of Education
oversee day-to-day operations of the Culinary Certificate Program ensuring efficiency and high-quality programming within budget
observe and evaluate student performance and behavior, including filling out rubrics, grading, and assessing skills, and delivering effective feedback to improve student learning
provide 20-30 hours/week of culinary instruction through lectures as well as direct culinary instruction
use educational best practices to design programming that ensures students are equipped with job-readiness skills that support living-wage employment
use facilitation skills to deliver direct instruction per the curriculum, guide students through the practice of skills, and provide opportunities for students to demonstrate skills independently
observe and give feedback to students as they complete face-to-face instruction and work experience
provide timely and individualized feedback to students to improve students’ educational and self-sufficiency outcomes
adapt materials to meet the needs of learners and organizational values while maintaining compliance with overlapping internal and external requirements
enforce program policies and provide strong classroom management in dynamic learning settings
address moderate and severe student performance issues including devising remedial classwork opportunities and handling disciplinary issues
develop and maintain program documentation including training materials, grades, attendance, transcripts, timesheets, forms, and other paperwork in compliance with program policy and the policies and needs of program partners
develop, cost and execute menus for weekly meal preparation as part of hands-on work-experience
manage the admissions process including recruitment, interviewing, facilitating kitchen trials, and evaluating applicants
ensure uniform and supplies inventory and ordering for the Culinary Certificate Program is completed
work with leadership to make operational decisions for the program including program and student scheduling, communication with partner organizations, and creating and managing communication tools such as learning materials, calendars, and agendas
support collection and reporting of all data needed for both internal and external program monitoring and improvement purposes
support the team in meeting organizational and program goals such as program financial self-sufficiency, maintaining usage of local food dollar, and reducing food waste within budget
coordinate and communicate programming expectations
drive decisions on scheduling and training
respond to stakeholder feedback about programming, staff, and program partners including providing mediation
performance management for the students including providing feedback, professional development training, and ensuring that they are supported in meeting performance goals
lead meetings, trainings, one-on-ones with students, and other activities to support clarity and teamwork
attend supervision and team meetings
respond to email and all communications in a timely manner
attend professional development training/workshops
follow company policies including financial policies by managing and submitting financial documents including receipts, requisitions, invoices, and other sensitive documents
support monthly data submissions as assigned
other duties as assigned