Culinary Instructor

Culinary Instructor to lead weekly classes in Wilmington. Flexible schedule with pre-planned class calendar.

Position Summary: This position encompasses operational tasks and instructional skills to lead Culinary Connections classes. The instructor will primarily lead and prepare for courses while ensuring compliance with all state, federal, and agency standards. The Culinary Connections department consists of experiential culinary and nutritional literacy education for individuals with Intellectual/Developmental Disabilities and managing mental health needs to build skills, independence, confidence, and wellness. Courses are designed with best practice instruction in live and telehealth models and supervised by the Culinary Connections Director.

In addition, enrolled participants will learn basic kitchen safety, sanitation, and culinary techniques. Multiple courses may run simultaneously, creating a need for coordination of logistics, students, staff members, and community supporters. Additionally, this position supervises the Culinary Assistant.

 Essential Job Functions:

  • Prepare for, lead, and clean up culinary classes.
  • Market to, enroll, and support students in culinary classes.
  • Regularly communicate & answer questions from students, families, and referral sources.
  • Support Culinary Director in the registration and onboarding process of students.
  • Market Culinary Connections in the community through presentations & events in the community.
  • Maintain confidential records and data, which may include sensitive information.
  • Lead and train other team members about individualized learning challenges and strategies, ensuring consistency in the overall support of the students and volunteers.
  • Encourage students to participate in activities to the best of their ability.
  • Adheres to program budget and credit card reconciliation procedures.
  • Maintain awareness of program achievements, barriers, and general attitudes of those served and report to Culinary Director during regular meetings.


  • Oversee the quality of supplies and replace as needed.
  • Ensures facilities are kept clean and cared for with respect.
  • Coordinating schedule with Cooperative Extension
  • Operates program within the approved budget and participates in budget development & reviews.
  • Maintains and submits accurate records manner promptly.
  • Utilizes electronic health records for client data and progress notes.
  • Communicates regularly with partnering providers or organizations to maintain a positive and reputable community presence.
  • Assists in maintaining the calendar for courses, registration, and meetings.
  • Follows all ESUCP policies and procedures.
  • Performs related duties as requested by the Culinary Connections Director.

Minimum Qualifications:

  • A High School diploma is required. Degree from a four-year college or University with a concentration in Human Services, Education, Social Work, Counseling, or Culinary preferred.  
  • Two years of experience working and/or living with individuals with developmental disabilities is required.  
  • Ability to manage diverse duties and multiple priorities.
  • Ability to present, adapt and reinforce culinary concepts to student groups.
  • Familiarity and awareness of culinary techniques and vocabulary.
  • Ability to maintain effective relationships with families, community agencies, and volunteers.
  • Ability to communicate effectively both orally and in writing.
  • A valid driver’s license, good driving record, and insurability. Must have reliable transportation that will allow movement throughout the program delivery area.

Equipment Used:

  • Computer and Microsoft Office products in addition to essential office equipment.
  • Building security devices
  • Standard kitchen & home equipment such as stove, blender, refrigerator, coffee maker, microwave, washer/dryer, etc.
  • Personal motor vehicle

 Essential physical requirements:

  • Must be able to lift a minimum of 50 lbs. This position requires regular physical activity to load and unload groceries, supplies, and tools.
  • Must bend, kneel, twist, and reach high spaces.
  • Must possess the visual acuity to develop written correspondence and determine the assigned work’s accuracy, neatness, and thoroughness.
  • Must be able to perform operational functions of talking, hearing, sitting, and standing for long periods and performing repetitive motions, such as using a computer, chopping, etc.
  • Must be able to speak audibly.
  • Must be able to operate a motor vehicle.
  • Must be able to work weekends, early mornings, and evenings as needed.
  • Ability to handle and store cleaning and sanitizing solutions, chemicals, and products.


  • Classes may be within other community partner sites and thus requires flexibility, deference, and patience for individuals and staff operating in nearby suites, shared spaces, bathrooms, and parking lot.
  • Some duties may require an outreach/marketing presence at business and community events. These may involve exposure to large crowds, noise, and exposure to weather elements during travel and while working.
  • The service schedule will align with market demands and will vary seasonally.

Culinary Connections may operate equipment that is loud or causes differences in the room temperature, aroma, and noise level. In addition, there will be interaction with raw, prepared, and prepackaged food items. Please share allergies and concerns related to this working condition with management.

0 replies
Leave a ReplyWant to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *