Culinary Chef Instructor

POSITION SUMMARY:

Teach French gourmet culinary arts fundamental and advanced techniques to students in the associate degree, bachelor’s, and Vocational Degree programs.  Supervise the preparation of dishes and guide the progress of students at all levels, from beginners to professionals, through hundreds of competencies – from basic dishes and techniques to the finest gourmet cuisine. 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

·         Teach/supervise the preparation of cuisine dishes, maintaining the integrity of classical French recipes, techniques, and skills. 

·         Impart to students the fundamental recipes and techniques that are the building blocks of classical French cuisine.

·         Attendance must be done daily

·         Prepare and grade students for weekly tests and all levels of practical examinations. 

·         Instruct students on how to organize and manage the operation of a professional restaurant kitchen. 

·         Prepare students for weekly tests and all levels of practical examinations and conduct weekly quizzes. 

·         Responsible for the class recipe binder and will be expected to read and understand the recipe manual for the class, at least one week before the class.

·         Responsible for all class syllabi, lesson plans, and objectives 

·         Ensure that weekly curriculum courses are properly prepared. 

·         Assist with workshops offered by Culinary Institute LeNotre. 

·         Report the scores and complete the weekly student evaluation forms and other evaluations (midterm, week 7, and week 9)

·         Coordinate inventory and ordering and receiving ingredients for cuisine class.

·         Attend the Instructors’ monthly faculty meeting 

·         Make job placement recommendations for students to the School Student Counselor. 

·         Record / report any student violations using the disciplinary sheet.

·         Ensure that the laboratory and refrigerator are clean and all ingredients are covered, labeled, and properly stored away at the end of each class, with student involvement. 

·         Plan food consumption and ingredients purchases to avoid waste of ingredients.

·         Display and implement good classroom management techniques to provide our students a better educational and practical experience.

·         Assist in retention strategies and efforts.

The Culinary Institute LENOTRE was founded in 1998 by third-generation French chefs Alain Lenotre. The LENOTRE® name is known worldwide for its French cuisine and pastry arts. At CULINARY INSTITUTE LENOTRE®, students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics related to the culinary arts. For those enrolled in associate degree programs, this includes nutrition, menu development, and wine fundamentals.

CULINARY INSTITUTE LENOTRE® offers seven programs - bachelor's degree, four elite diploma programs and three associate degree programs with the option of specialty electives such as hotel, hospitality and restaurant management, LENOTRE® sommelier, or advanced artistic skills of pastry décor