Benefits:- Health insurance
- Paid time off
- Training & development
- Vision insurance
- 401(k) matching
- Competitive salary
- Dental insurance
Location: Chester, MD (On-site)
Schedule: Full-time Monday – Friday daytime hours (shifting to Tuesday – Saturday once per month during Franchisee Training cohorts). Includes situational remote flexibility on dedicated writing and administrative days, depending on training schedules.
Compensation: $70,000 – $80,000 (commensurate with experience) + Health/Dental/Vision, 401(k) Match, Unlimited PTO
Reports To: Director of Operations
About the Role
Taste Buds Kitchen is seeking a
Franchise Training & Curriculum Specialist to turn our proven business playbook into simple, engaging, step-by-step training programs for new franchise owners and studio teams.
We already know how to run successful culinary entertainment studios—we need a gifted teacher and curriculum builder to extract that knowledge from our leadership team, strip away jargon, and build clear training units anyone can follow from day one. You will evaluate the best way to train locations on both signature events and daily business operations, choosing the right mix of hands-on practice, quick-reference guides, and video walkthroughs so lessons stick.
This is an instructional writing and facilitation role, not a chef position. No formal culinary degree or restaurant background is required—just a love of food, strong group facilitation skills, and a talent for breaking complex workflows into simple steps.
Core Responsibilities
1. Simplify & Build End-to-End Training Curriculum- Curate & Simplify Existing Knowledge: Partner with leadership and operators to document every part of the business into plain-English, repeatable training units across Studio Operations (opening/closing, POS/CRM, inventory), Sales & Guest Experience (booking scripts, service standards), and Culinary Entertainment Classes (minute-by-minute run-of-shows, tool staging, 100% nut-free/allergy-safe workflows). We already have a great start on written materials, sometimes even too many resources.
- Choose the Right Format: Decide when concepts need a live workshop, short video demo, or 1-page checklist—actively pushing back on overcomplicated processes.
2. Lead Franchisee Onboarding & Ongoing Education- Deliver HQ Onboarding Cohorts: Design and facilitate monthly multi-day training cohorts in Chester, MD, leading classroom sessions, software practice, role play, and live kitchen rehearsals/guest events.
- Discovery Day Experiences: Lead an engaging monthly cooking class for prospective franchise buyers.
- Train-the-Trainer Refreshers: Coach adult learners on classroom pacing, energy, and staff training; host seasonal virtual prep (Summer Camp, Holidays) and occasional on-site grand opening or audit visits (a few trips/year).
- Partner with Franchise Business Coaches (FBCs): Gather ongoing field feedback to close knowledge gaps and help partners run profitable, joyful studios.
3. Digital Training Hub & Video (Months 1–6 Priority)- Manage Operandio: Organize self-paced onboarding tracks and daily checklists into one central source of truth.
- Film Walkthroughs & Use AI: Record practical smartphone how-to videos (software, studio setups, staging) and use AI tools (Claude) to accelerate drafting outlines, quizzes, and checklists.
4. Test Kitchen Staging & Class Prep- Instructional Recipe Formatting: Ensure class recipes and prep guides are written clearly, timed accurately, and easy for beginners to execute.
- Cohort Curriculum Readiness: Partner with the Operations & Office Coordinator to provide ingredient lists and station layouts ahead of monthly training cohorts.
- Menu Testing & Recipe Formatting: Test-drive new seasonal menus (developed via our internal AI tools and culinary partners) in the test kitchen to verify timing, pacing, and beginner-friendly execution, ensuring recipes and prep guides are crystal clear.
Basic Requirements- 3+ years in curriculum design, corporate training, classroom teaching, or adult L&D.
- Proven track record writing clear lesson plans, SOPs, or training manuals from scratch.
- Confident facilitator skilled at leading multi-day workshops and hands-on coaching.
- Genuine enthusiasm for food and hospitality (comfortable following recipes and staging a test kitchen; no formal culinary background needed).
- Comfortable with LMS platforms, basic smartphone video recording, and AI drafting tools.
- Able to stand during active training days and lift up to 30 lbs.
Preferred Qualifications- Experience in franchise systems, multi-unit retail, hospitality, or recreational education.
- Familiarity with Operandio (or similar LMS/checklist platforms) and ServSafe Manager certification (or willing to obtain, company-sponsored).