St. Mary's Food Bank logo

Chef Instructor - Phoenix

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Exact $50,000.00
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Work Schedule

Standard Hours
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Benefits

competitive pay
401(k) retirement savings plan with employer match
Employee Referral Bonus Program
Tuition Assistance
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
Flexible spending account
short-term disability
long-term disability
Life insurance
Accidental death and accident insurance
Employee assistance program
wellness programs
Paid Time Off
Personal/sick leave
Company paid holidays
optional pet insurance
Legal shield identity theft

Job Description

St. Mary's Food Bank is a pioneer in hunger relief, serving communities across Arizona with a mission to alleviate hunger and improve food security. As one of the oldest and largest food banks in the nation, St. Mary’s Food Bank plays a vital role in distributing nutritious food to vulnerable populations while offering educational programs that promote self-sufficiency and empowerment. The organization is renowned for its innovative community kitchen program specially designed to equip individuals with culinary skills that facilitate career opportunities and enhanced well-being. St. Mary’s Food Bank fosters a culture of inclusivity, compassionate service, and professional growth within a supportive work environment.

The current opening for an experienced Chef Instructor within the Community Kitchen Program presents a unique opportunity to engage with a diverse group of students aiming to enter the culinary industry. This role is integral to the food bank’s educational efforts by teaching essential culinary skills combined with high standards of food handling and safety. The Chef Instructor will be responsible for developing menus aligned with food availability, managing kitchen operations, and mentoring students to achieve their career goals. This position offers a competitive salary of $50,000 annually and includes comprehensive benefits, positioning it as a desirable career choice for those passionate about culinary education and community service. Working alongside other instructors and program managers, the Chef Instructor will employ their practical experience and culinary expertise to create an enriching learning environment that prepares students for success in the food service industry. The role requires strong organizational skills, creativity in menu planning, and dedication to fostering a positive educational atmosphere with personalized student support. Candidates who join St. Mary’s Food Bank in this position will contribute meaningfully to alleviating hunger while empowering individuals, all within a well-established nonprofit acclaimed for its significant community impact.

Job Requirements

  • Minimum of 5 years work related experience or equivalent combination of education and job-related experience in a food service management role
  • Ability to formulate long term planning and execution
  • Strong ability to meet given deadlines

Job Qualifications

  • Minimum of 5 years work related experience or equivalent combination of education and job-related experience in a food service management role
  • Bilingual English/ Spanish preferred
  • AA in Culinary Studies preferred

Job Duties

  • Manages a clean, well maintained and organized kitchen by instructing students in basic sanitation and culinary arts skills, ensuring safe food handling procedures, and maintaining on-going temperature logs in cooler and freezer
  • Maintains current inventory for all food items, pro-actively utilizing food bank inventory in order to reduce food purchases and placing all food and non-food kitchen orders in a timely fashion
  • Maintains a professional, helpful and non-threatening learning environment, actively teaching scheduled curriculum topics to students in the kitchen
  • Coordinates with other instructors, ensuring materials being taught in the classroom and the kitchen are concurrent with employer expectations
  • Provides knife skill and cooking demonstrations for basic culinary techniques
  • Assists in developing curriculum and class calendar
  • Utilizes donated and or purchased food to create given menu
  • Works one on one with struggling students
  • Shares best practices learned from real world experience with students to prepare them for the industry
  • Provides written feedback to manager regarding student progress and recommendations on a weekly basis for student evaluations
  • Any other duties as assigned by management
  • Ability to formulate long term planning and execution
  • Strong ability to meet given deadlines

Job Criteria

Experience

Expert Level (7+ years)


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