Seeking an experienced, nurturing chef-instructor to lead an introductory cooking class. Using demonstration, observation and correction, this dynamic individual will instruct students in the production of various competencies: sandwich, salad, breakfast, Asian, and grill stations of our campus cafeteria.

Highly competitive pay and access to union-negotiated benefit rates.

META SLOs:

• Recognize and practice professional standards of safety and sanitation, mise en place, organization, timing and workflow in food production and service.

• Identify and safely employ tools and equipment used in professional kitchens.

• Recognize and apply fundamental principles, methods, and techniques of cooking in preparation of dairy products, breakfast items, fruits, vegetables, starches, sandwiches, and salads.