Job Seekers

Brigade Jr. Academy Summer Program

Program Dates:
July 7, 2025 – August 27, 2025

Estimated Weekly Hours:
10–20 hours per week

Age Range of Students:
14–17 years old

Position Overview:

The Lead Chef Instructor is responsible for delivering a high-quality, hands-on culinary learning experience for youth ages 14–17. Under the direction of the Program Manager, the Lead Chef Instructor will design and facilitate engaging culinary lessons, guide students in developing essential kitchen skills, support students in earning their ServSafe Food Handler Certification, and serve as a role model in professionalism, teamwork, and kitchen leadership.

The ideal candidate is passionate about culinary arts, youth development, and teaching in an energetic, encouraging environment.

Immediate Supervisor:

Program Manager, Brigade Jr. Academy

Key Responsibilities:

• Plan and deliver culinary lessons aligned with program goals and student skill levels.
• Lead daily kitchen activities including mise en place, culinary demonstrations, practical cooking sessions, and plating techniques.
• Provide instruction and support to prepare students for the ServSafe Food Handler Certification exam.
• Foster a professional, safe, and inclusive classroom environment emphasizing teamwork, respect, and kitchen etiquette.
• Supervise Assistant Chef Instructor and collaborate with Program Shopper to ensure all necessary supplies are on hand.
• Model and teach proper food handling, safety, and sanitation practices.
• Manage classroom discipline and actively engage students in all aspects of culinary learning.
• Track student attendance, participation, and skills progression throughout the program.
• Support the final student showcase or culminating event with menu planning and execution.
• Attend program orientation and any required staff meetings or training sessions.

Qualifications:

• High school diploma or GED required; culinary degree preferred but not required.
• 3+ years of professional culinary experience; previous experience teaching youth strongly preferred.
• ServSafe Food Handler or Manager Certification (or ability to obtain before program start date).
• Strong knowledge of culinary techniques, safety standards, and kitchen operations.
• Ability to lead, mentor, and inspire teenagers in a dynamic learning environment.
• Excellent communication, organizational, and classroom management skills.

Work Environment:

• Primarily indoor kitchen/classroom environment.
• Must be able to maintain a positive attitude in a fast-paced, youth-centered environment.

Compensation:

• Part-time hourly position.
• Rate commensurate with experience.