Chef Instructor - Professional Pastry Programs - Per Diem
Job Overview
Employment Type
Part-time
Work Schedule
Flexible
Day Shifts
Benefits
Paid Time Off
Professional development opportunities
flexible schedule
Work in a prestigious culinary environment
Opportunity to mentor and shape future culinary professionals
supportive team culture
Access to industry resources
Job Description
CSCA, the Culinary School of [New England], is a prestigious institution recognized as a landmark in culinary education for over 40 years. Renowned nationally as one of the premier culinary schools, CSCA offers professional programs that equip students with essential culinary skills and knowledge. The school emphasizes classic cooking and baking fundamentals, the historical influences on global cuisines, mastery of common and exotic ingredients, and much more to enable students to excel in professional culinary environments. CSCA's commitment to excellence and tradition makes it a revered place for aspiring chefs and culinary professionals.
We are currently seeking a passionate, part-time Pastry Chef Instructor to join our esteemed team and teach within our Professional Pastry Programs. This role is ideal for an enthusiastic, professionally trained chef with a strong background in baking and pastry arts, combined with excellent teaching and customer service skills. The Pastry Chef Instructor will guide students through comprehensive educational modules, helping them build confidence and expertise in a professional kitchen setting. The curriculum covers fundamental pastry arts, including traditional French techniques, ingredient chemistry, and the commercial scalability of baked goods.
Students under the mentorship of the Pastry Chef Instructor will explore a wide range of topics including French pastry techniques such as choux, viennoiserie, meringues, sauces, and cakes, along with sophisticated presentation and plating skills. The role also involves teaching savory components that integrate pastry expertise, food production involving eggs, sauces, meats, and vegetables, as well as advanced techniques in chocolate tempering, sugar art, wedding cake design, and showpieces. This position demands a dynamic instructor capable of fostering creativity, precision, and a passion for the culinary arts among students.
The ideal candidate must be highly organized, able to manage classes of up to 15 students, and proficient in delivering lectures supported by multimedia presentations. Responsibilities include overseeing recipe assignments, maintaining kitchen order, implementing assessment protocols such as quizzes and practicums, and providing personalized evaluations and tutoring for students who need additional support. The instructor will also supervise kitchen setup and cleanup, uphold hygiene and safety standards, and ensure the kitchen environment is conducive for learning and professional practice.
This part-time, per diem position offers pay per class with schedules and frequency varying based on demand, availability, and the candidate's skill set. It entails physical demands such as lifting up to 25 pounds and standing for extended periods, typically in commercial kitchen settings that may vary in temperature. Above all, CSCA values instructors who embody professionalism, creativity, patience, and the ability to mentor students through diverse culinary experiences, thus joining a respected community dedicated to culinary education excellence.
We are currently seeking a passionate, part-time Pastry Chef Instructor to join our esteemed team and teach within our Professional Pastry Programs. This role is ideal for an enthusiastic, professionally trained chef with a strong background in baking and pastry arts, combined with excellent teaching and customer service skills. The Pastry Chef Instructor will guide students through comprehensive educational modules, helping them build confidence and expertise in a professional kitchen setting. The curriculum covers fundamental pastry arts, including traditional French techniques, ingredient chemistry, and the commercial scalability of baked goods.
Students under the mentorship of the Pastry Chef Instructor will explore a wide range of topics including French pastry techniques such as choux, viennoiserie, meringues, sauces, and cakes, along with sophisticated presentation and plating skills. The role also involves teaching savory components that integrate pastry expertise, food production involving eggs, sauces, meats, and vegetables, as well as advanced techniques in chocolate tempering, sugar art, wedding cake design, and showpieces. This position demands a dynamic instructor capable of fostering creativity, precision, and a passion for the culinary arts among students.
The ideal candidate must be highly organized, able to manage classes of up to 15 students, and proficient in delivering lectures supported by multimedia presentations. Responsibilities include overseeing recipe assignments, maintaining kitchen order, implementing assessment protocols such as quizzes and practicums, and providing personalized evaluations and tutoring for students who need additional support. The instructor will also supervise kitchen setup and cleanup, uphold hygiene and safety standards, and ensure the kitchen environment is conducive for learning and professional practice.
This part-time, per diem position offers pay per class with schedules and frequency varying based on demand, availability, and the candidate's skill set. It entails physical demands such as lifting up to 25 pounds and standing for extended periods, typically in commercial kitchen settings that may vary in temperature. Above all, CSCA values instructors who embody professionalism, creativity, patience, and the ability to mentor students through diverse culinary experiences, thus joining a respected community dedicated to culinary education excellence.
Job Requirements
- minimum of 5 years pastry arts or baking experience
- minimum of 2 years culinary teaching experience
- general knowledge of Microsoft Office
- ability to follow CSCA policies and procedures
- ability to communicate effectively
- able to pass CORI background check
- must be able to lift 25 pounds
- able to stand, kneel, sit, and walk for extended periods
- able to handle heavy kitchen equipment
- willingness to work varying class schedules
- part-time per diem availability
Job Qualifications
- minimum of 5 years pastry arts or baking experience in a culinary setting
- minimum of 2 years culinary teaching experience
- general knowledge of Microsoft Office
- diplomatic, patient, prompt, and creative
- ability to manage, groom, and mentor individuals with varying cooking experience
- willingness to follow CSCA policies, procedures, and educational philosophy
- effective oral and written communication skills
- ability to pass a CORI background check
Job Duties
- managing class size of up to 15 students
- lecturing on class material
- assigning daily recipes to class and managing class production
- assessing students’ recipes for taste, doneness, creativity, and presentation
- issuing, grading, and evaluating quizzes
- delivering verbal assessments of student skill levels
- taking daily attendance and reporting to supervisors
- attending quarterly faculty meetings
- proctoring and tasting midterm and final practicums and exams
- tutoring at-risk students
- supervising ingredient check-in, kitchen setup, cleanup, and sanitation
- maintaining highest standards of safety and cleanliness
- ensuring proper cooking and sanitary conditions
- multitasking to oversee all kitchen activities
- organizing kitchen and preparing for cleaning crew
- performing other duties as assigned
- wearing CSCA approved uniform while instructing or representing CSCA
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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