Chef Instructor - Professional Pastry Programs - Per Diem

pstrongCSCA is an iconic New England landmark, and for more than 40 years has been highly acclaimed among the nation’s premier culinary schools. Here, students gain the essential knowledge and foundational skills a great culinary education demands – classic fundamentals of cooking and baking, history and influences of the world’s greatest cuisines, techniques for mastering common and exotic ingredients, and more.nbsp;/strong/ppstrongCSCA isnbsp;seeking a part-time passionate Pastry Chef Instructor to teach in our Professional Pastry Programs.nbsp; We are seeking an enthusiastic, professionally trained and experienced Chef with exceptional baking, teaching and customer service skills.nbsp;nbsp;You will be the catalyst tonbsp;our professional studentsnbsp;gaining confidence in a professional kitchen, learning culinary basic andnbsp;advanced pastry techniques, methods and theory.nbsp;Topics of study include:/strong/ppuFundamentals of Pastry Arts/ubr /Theory and principles of French techniques used in making traditional pastries, including presentation, plating, and adaptation. Chemical function of ingredients and scalability of items for commercial baking, and explore the ingredients, tools, and techniques utilized in classic European desserts and pastries. Learn to make and identify choux, Viennoiserie, fillings, meringues, sauces, and cakes. Create intricate and delicious desserts that you will present and evaluate as a group./ppuCombined Savory Component/ubr /Students will learn to incorporate theirnbsp;growing pastry expertise into the savory side of food production, working with eggs, sauces, stocks, vegetables, meat, poultry, and seafood. Practice shaping pasta and pizza doughs, and develop full savory dishes utilizing a pastry or dough component. Students will complete meals drawn from a variety of international sources, preparing, presenting, and evaluating them as a group./ppuAdvanced Techniques amp; Presentations/ubr /Advanced plating methods, chocolate tempering and molding, advanced pastillage and gum paste shaping, and the art of sugar pulling. Chocolate and sugar showpieces, wedding cake design, croquembouche, and confections, truffles, and classic French sweets./ppstrongESSENTIAL DUTIES AND RESPONSIBILITIES/strong/pulliManaging class size of up to 15 students/liliLecturing on class material; supplement with power point presentation (must be familiar with laptop, Power Point software, hdmi cables, television)/liliAssigning daily recipes to class; explaining recipes; managing class production of recipes; maintaining order in kitchen; managing set up and break down of class; assessing students’ recipes for taste, doneness, creativity, presentation, ability to follow direction/liliChef Instructors are responsible for issuing CSCA-issued quizzes, grading quizzes, and evaluating quizzes with students; reporting lab and quiz grades to Director of Education./liliChef instructors are responsible for delivering verbal assessments of student skill level daily and at midterm./liliChef Instructors are responsible for taking daily attendance and reporting attendance to Academic Supervisor/Director of Education/liliChef Instructors must attend quarterly faculty meetings/liliChef Instructors may be responsible for proctoring midterm and final practicums; tasting midterm and final practicums; and proctoring midterm or final written exams./liliChef Instructors are responsible for tutoring at-risk students./liliChef Instructors are responsible for supervising students as they check in the day’s ingredients, stock pantry items, pack ingredient box at end of class, break down and cleanup of kitchens, trash removal, kitchen sanitation, and compost removal, among other duties as assigned by Director of Education./liliSet-up of kitchen and lecture space as needed, and inventory check at least 1 hour before the scheduled start of class./liliMaintain the highest standards of safety and cleanliness./liliEnsures all food items are cooked and served properly and under sanitary conditions./liliMust be able to multi-task and have a full grasp of all activities occurring in the kitchen at all times./liliEnsure that kitchen is organized and left in proper condition for the cleaning crew; this includes checking that all equipment is turned off, dirty dishes and equipment are left in good order for the dish washers, and leftover inventory items and equipment are returned to their proper locations/li/ulpstrongADDITIONAL DUTIES AND RESPONSIBILITIES/strong/pulliPerform other duties as needed, directed or assigned./liliMust wear CSCA approved uniform at all times while instructing a class or representing CSCA./li/ulpstrongQUALIFICATIONS (EDUCATION/EXPERIENCE/KNOWLEDGE REQUIREMENTS)/strong/pulliMinimum of 5 years pastry arts/baking experience at a restaurant, bakery, catering company, commissary, or in other culinary capacity/liliMinimum of 2 years culinary teaching experience/liliGeneral knowledge of Microsoft Office/liliMust be diplomatic, patient, prompt, creative, flexible, fun, thrive in organized chaos, be able to manage, groom; and mentor individuals with different levels of cooking experience/liliwillingness to follow CSCA policies, procedures, and education philosophy/liliAbility to communicate effectively with others, orally and in writing/liliCandidates must be able to passnbsp;a CORI background check./li/ulpstrongWORK HOURS/strong/pullistrongTHIS IS A PART TIME, PER DIEM POSITION THAT PAYS BY THE CLASS./strong/liliClass schedules may vary by week./liliNumber of classes scheduled will vary based on demand, skill set and availability./li/ulpstrongPHYSICAL DEMANDS/strong/ppThe ability to lift 25 pounds, stand, kneel, sit, and walk for extended periods of time./ppInstructors may be on their feet for up to 8 hours at a time/ppInstructors will need to handle and lift heavy kitchen equipment, chairs, tables./ppstrongWORK ENVIRONMENT/strong/ppThis job occurs primarily in commercial kitchens which may vary in temperature and humidity./p