Culinary Arts Instructor

Job Summary: The Culinary Arts Instructor will be responsible for delivering high-quality, engaging, and hands-on culinary arts education to students. This role includes teaching culinary techniques, fostering creativity, and instilling a deep understanding of food safety, nutrition, and presentation. Additionally, the instructor will participate in non-teaching roles, contributing to food production for events, meetings, and other organizational needs.

Location: The Institute is in Ido, after Ologuneru, Ibadan. The ideal candidate should live close to the institute.

Key Responsibilities:

Instructional Duties:
Design, plan, and deliver effective and engaging culinary arts lessons, demonstrations, and practical sessions.
Teach culinary techniques, including knife skills, cooking methods, baking, food plating, and presentation.
Provide instruction on food safety, sanitation, and compliance with health regulations.
Integrate the principles of nutrition, sustainability, and global culinary traditions into lessons.

Curriculum Development:
Collaborate with the academic team to develop and update course content, materials, and assessments.
Incorporate current industry trends and innovations into the curriculum.

Non-Teaching Duties:
Participate in food production for events, meetings, and any other organizational requirements.
Support the planning and execution of culinary aspects for institutional projects and events.
Ensure high standards of food quality and presentation in all production tasks.

Student Engagement:
Provide individual support and mentorship to students to foster their growth and skills.
Evaluate student performance through assessments, projects, and practical exams, providing constructive feedback.

Classroom and Kitchen Management:
Ensure a safe and productive learning environment, maintaining cleanliness and order in the teaching kitchen.
Manage kitchen inventory, including ordering and maintaining tools, equipment, and ingredients.

Professional Development and Networking:
Stay updated on culinary trends, technologies, and techniques.
Build relationships with local culinary professionals, organizations, and businesses to create opportunities for students.

Event and Program Participation:
Organize and oversee culinary events, competitions, and showcases.
Collaborate on community engagement programs and workshops.

Qualifications:
Education:
Tertiary qualification in Culinary Arts, Hospitality, or a related field. A teaching qualification is a plus.

Experience:
Minimum of 3–5 years of professional culinary experience.
Previous teaching or training experience is highly preferred.

Skills:
Expertise in culinary techniques and practices.
Strong communication and presentation skills.
Ability to inspire and motivate students.
Excellent organizational and time-management skills.

Certifications:
Relevant culinary arts-related certifications

Ideal Candidate Profile:
Understands the kitchen and has hands-on cooking expertise.
Demonstrates a passion for culinary arts, including techniques and processes, and effectively communicates them.
Has experience teaching catering or culinary arts.
Possesses practical experience working as a cook.
Holds a tertiary degree in a relevant field.

Key Competencies:
Passion for teaching and mentoring aspiring chefs.
Adaptability to diverse learning styles and student needs.
Commitment to fostering a positive and inclusive learning environment.
Strong teamwork and collaboration skills.

Work Environment:
Teaching kitchen and classroom settings.
May require occasional evenings and weekends for events or special classes.