Lead Culinary Instructor - Bronx Outpost

THE OPPORTUNITY

Hot Bread Kitchen is seeking a Lead Culinary Instructor for our culinary training program, which prepares members for entry-level roles in the food industry. This role is responsible for executing our Hot Bread Kitchen culinary training curriculum, assessing members’ performance, and providing constructive feedback to support their career development. The Lead Culinary Instructor coordinates key workforce development activities, including interviewing and assessing potential program participants, facilitating training, and providing job placement support. Responsibilities include conducting one-on-one consultations with members, collaborating closely with Program Team members throughout the training process, and ensuring the program effectively equips participants with the skills and knowledge needed for successful careers in the food industry. This role offers an exciting opportunity to make a direct impact by equipping aspiring food industry professionals with the skills and knowledge they need to succeed.

The ideal candidate will lead our member cohort and kitchen team at the Community Outpost kitchen (Great Performances in the Bronx), overseeing both the setup and cleanup of the kitchen space. This fast-paced and dynamic role requires strong leadership, adaptability, and the ability to engage effectively with diverse stakeholders, including program participants, training partners, and employment partners. We are seeking a culinary arts educator with strong project management skills who can balance hands-on instruction with workforce development. The Instructor will also supervise the kitchen staff during training hours, including the Assistant Culinary Instructor and porter/dishwasher, ensuring smooth operations and an optimal learning environment. This role reports directly to the Culinary Fundamentals Program Manager.

This is a temporary, part-time position requiring in-person availability for up to 30 hours per week during a 9-week period in 2025, with the potential to teach additional cohorts as they are scheduled throughout the year.

Hot Bread Kitchen Curriculum includes: Knife Skills, Basic Culinary Techniques, Fundamental Baking and Pastry Techniques, Food Safety & Sanitation Principles, Kitchen Math and Recipe Reading

Hours, Cohort Size, Location and Schedule

• Cohort Size: 25
• Location: Mott Haven, the Bronx (2417 Third Ave #300, Bronx, NY 10451)
• Cohort Dates:
  • Prep Days: April 23rd-April 25th, April 28th
  • Cohort Days: April 29th-June 13th, Monday-Friday (excluding Monday, May 26th)
  • Close Out Days: June 16th-June 18th
  • Class Schedule:4:00-5:00 pm: Set-up
  • 5:00-8:00 pm: Training
  • 8:00-9:00 pm: Break Down

GENERAL RESPONSIBILITIES

• Program Instruction:
  • Develop mastery of Hot Bread Kitchen culinary curriculum in order to lead Culinary Workforce Program instruction.
  • Provide hands-on, in-person kitchen support during the Culinary Program, including in-class instruction and daily assessment of trainees.
  • Work 1:1 with members to provide educational and technical support with program content.
  • Lead culinary interviews to assess program eligibility.
  • Lead a series of professional readiness lessons using established curricula on designated days.
  • Assess performance through observation and interaction; provide regular feedback and guidance to program members.
  • Provide educational and administrative support during training and events.
  • Communicate with Hot Bread Kitchen Program staff about member issues/concerns as well as member successes.
• Program Management and Administration:
  • Place and track weekly food orders.
  • Engage with donors, partners, and other visitors during training.
  • Meet regularly with program team members to monitor member performance
  • Track member attendance, performance, and other relevant metrics; maintain accurate records and manage reports using Google Suite.
  • Assist in administering surveys/assessment tools.
  • Inventory training materials and assist in load in and out of equipment.
  • Support culinary program needs, including efforts related to potential program expansion.

QUALIFICATIONS

• Demonstrated ability to interact effectively with people of diverse socioeconomic, cultural and economic backgrounds.
• A minimum of 2 years experience in professional kitchens/production environments.
• At least one year of teaching/training experience in the culinary arts.
• Passion for Hot Bread Kitchen’s mission.
• Demonstrated ability to lead, motivate and counsel people.
• Extremely organized and attentive to detail.
• Excellent communication skills, both written and verbal and interpersonal skills.
• General computer proficiency in Google platforms, and productivity software.

COMPETENCIES

• Detail oriented verifies important details, ensures there are no surprises or gaps in needed information, has the ability to think a few steps ahead to answer potential questions about the data or project.
• Aims to leave things better than you found them. Checks work with others, plans time to review for errors and probes one’s own thinking. Addresses errors quickly and learns from them. Looks for ways to prevent similar errors.
• Conflict resolution Works to resolve differences and maintain work relationships. Works through discomfort of challenging conversations with the goal of resolving issues constructively and reaching the highest objective.
• Multitasking Has the ability to successfully juggle multiple projects and priorities while maintaining the ability to deliver on time, or develop and communicate new timelines.
• Problem solving Exhibits resourcefulness and asks for support from peers or their supervisor.
• Anticipates problems, develops solutions, and course-corrects when needed. Takes advantage of unexpected opportunities and addresses obstacles. Looks for the root of both simple and complex problems, in order to seek solutions. Approaches work with a spirit of “yes” and adapts as things change.

OUR VALUES

We are driven by a feeling of commitment to support our members, teammates, and partners as best as we can. Our culture of equity comes from the many cooks in our kitchen and the diversity of perspectives we each bring. We believe that respect goes a long way in making people feel welcome, accepted, and celebrated. We seek out opportunities for connection and become a stronger team by being in community and prioritizing candor over consensus. The pace of our work and velocity of change can be quick; our entrepreneurialism helps us take optimistic risks and pursue inventive solutions.