Chef Instructor

The H. Lavity Stoutt Community College, located in the British Virgin Islands (“the BVI”) is seeking exceptional full-time Chef Instructor.

The Chef Instructor is responsible for teaching culinary arts courses, sharing professional expertise, and inspiring students to develop their skills in cooking, baking, and kitchen management. This role combines teaching responsibilities with hands-on demonstrations, curriculum development, short course creation/delivery and student mentorship.

KEY RESPONSIBILITIES:

1. Teaching And Instruction:
   • Plan, prepare, and deliver culinary lessons and practical demonstrations.
   • Instruct students on food safety, kitchen sanitation, cooking techniques and plating presentation.
   • Evaluate students' progress through assessments, assignments, and hands-on activities.
   • Provide constructive feedback to enhance students’ learning experience.
   • Facilitate short courses.
2. Curriculum Development:
   • Design course materials, lesson plans, and practical activities that align with industry standards.
   • Update and modify curriculum to reflect culinary trends and emerging techniques.
   • Incorporate sustainability and cost-effective practices into coursework.
3. Student Support:
   • Mentor and guide students in their academic and professional development.
   • Foster a positive and inclusive learning environment.
   • Assist students in preparing for certifications or culinary competitions.
4. Kitchen Management:
   • Oversee the maintenance and organization of kitchen facilities, tools, and equipment.
   • Ensure compliance with health and safety regulations in the classroom kitchen.
   • Assist in managing inventory and order supplies required for classes.
5. Professional Development And Industry Engagement:
   • Stay current with industry trends, techniques, and certifications.
   • Network with industry professionals to provide students with internship and job opportunities.
   • Maintain accurate student records, including attendance, grades, and performance evaluations.
   • Participate in departmental meetings, workshops, and institutional committees.
   • Represent the institution at industry events, conferences, and community activities.

QUALIFICATIONS:

• Education: Bachelor’s degree in culinary arts or a related field; advanced certifications (e.g., Certified Executive Chef, Certified Hospitality Educator) preferred.
• Experience: Minimum of 4-6 years of professional culinary experience, including teaching or training experience.
• Skills:

• Strong communication and presentation skills.
• Technology Skills
• Ability to demonstrate culinary techniques effectively.
• Proficiency in menu planning, food costing, and kitchen operations.
• Knowledge of food safety standards (e.g., SERV Safe Certification).

KEY ATTRIBUTES:

• Passionate about teaching and mentoring students.
• Commitment to fostering a diverse and inclusive learning environment.
• Creative and innovative approach to culinary arts.
• Strong organizational and multitasking skills.

WORK ENVIRONMENT:

• Classroom and kitchen-based instruction.
• Requires evening and or weekend classes depending on program needs.
• Physically demanding role requiring standing for long periods and lifting kitchen equipment.

This role is ideal for culinary professionals who are eager to share their expertise, inspire future chefs, and contribute to the growth of H.L.S.C.C.’s dynamic culinary program.

Applicants should submit a cover letter of formal application, as well as a detailed resume of all educational and professional experiences together with copies of relevant credentials and three letters of reference. 

Compensation

Salary - $55,000.00 (US)

1st $10,000.00 tax exempted

8% tax thereafter

8% Gratuity on successful completion of contract.