Lead Chef Instructor

JAX Cooking Studio is looking for a lead chef to teach cooking classes to home chefs–adults, children, families, and corporate teams. You will work in conjunction with our strong team of culinary professionals to provide guests with an outstanding experience that is both educational and entertaining. If you possess strong teaching, communication, and interpersonal skills and are comfortable speaking in front of a group of 20 people, let's talk!

Duties and Responsibilities:

• Prepare for and teach cooking classes using the menu and recipes provided by JAX Cooking Studio.
• Prepare food required to be prepared in advance for guest use or consumption during upcoming classes. Assist other chefs in this, as requested.
• Create new class ideas, menus, and recipes, and send those to the JAX Cooking Studio Executive Chef for approval and publication. 
• Maintain a safe, orderly, sanitized kitchen that, at a minimum, complies with regulatory requirements.
• Along with other staff, share in picking up grocery orders, as scheduled, and storing food in compliance with food safe standards.
• Along with other staff, respond to customer requests for information about scheduled classes, recipes, or booking private events.

Qualifications and Expectations:

• Display a strong customer service attitude in all interactions with JAX Cooking Studio guests and
• Along with other staff, assist with maintenance of cooking studio, including its equipment and utensils.
• Create recipes in a timely manner for use in classes, as requested.
• Communicate professionally, effectively, and punctually with guests, clients, and media.
• Provide constructive feedback on job performance to staff working with during your shifts to encourage improvement and job satisfaction.

Minimum Qualifications:

• Culinary school graduate with a certificate of completion from an American Culinary Federation sponsored apprentice program OR have equivalent culinary knowledge through work experience.
• 1-2 years kitchen operations or kitchen management experience (in a fine dining environment, preferred).
• Teaching experience preferred, but not mandatory.
• Required certification: ServSafe Food Manager. Or, ability to obtain certification upon employment.
• At Owner’s Discretion, must complete a criminal background check, drug screening, or other testing as deemed necessary by Owner

Essential Functions:

• Ability to lift, move, carry products, climb ladders, bend, reach, squat, kneel, twist, and stand for several hours a day.
• Possess hand-eye coordination and be able to perform repetitive arm and hand movements using sharp knives and cooking equipment.
• Be able to communicate verbally and work cooperatively with employees and customers.
• Be able to work flexible hours on a regular basis.
• Have regular and predictable attendance. 
• Be able to remain in a stationary position for up to 3 hours at a time.
• Be able to move about the workplace coaching and directing staff and/or class participants.
• Be able to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors or recognizing flavors or odors using tongue or nose.
• Be able to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.
• Be able to work a varied schedule to teach classes at different times of the day, week and year.
• Be able to operate a computer, POS system, and keyboard to accomplish work. 
• Be able to lift and/or move kitchen equipment weighing up to 35 pounds. 
• Be able to work with an open flame and/or other heating units and be able to withstand exposure to variation in kitchen temperature.

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