Culinary Enrichment Instructor Opportunities

About the role

Engagement Type: Independent Contractor. Instruction Format: In‑person at participating schools and community‑based locations. Student Population: K–12; grade levels vary by program. Program Area: Cooking, Culinary Arts & Practical Food Skills. Typical program format: approximately one instructional session per week, sessions generally lasting about one hour; individual programs commonly run for approximately 8–10 weeks. Assignments are offered throughout the school year as programs become available through Concorde Education's school and community partnerships.

Students may learn:

• Cooking and baking fundamentals
• Kitchen organization, sanitation, and safety
• Reading and following recipes
• Measuring and preparing ingredients
• Safe use of kitchen tools
• Mixing, baking, stovetop, and no‑cook preparation
• Nutrition and healthy food choices
• Foods and culinary traditions from around the world
• Meal preparation and planning
• Food waste awareness
• Collaboration and shared kitchen responsibilities

Responsibilities

• Lead interactive culinary activities using provided or approved program materials
• Supervise students during hands‑on food preparation
• Maintain an organized and supportive instructional environment
• Adjust activities based on student age, experience, facilities, and available equipment
• Follow applicable school procedures, allergy guidelines, and food‑safety requirements
• Communicate professionally with program contacts
• Maintain attendance records and complete required assignment documentation

Requirements

• At least 60 completed college credits or an Associate degree (completed or in progress)
• Relevant cooking, baking, culinary, food‑service, or food‑preparation experience
• Previous experience working with children or teenagers in an educational, recreational, camp, coaching, tutoring, or enrichment environment
• Strong communication and group‑management skills
• Ability to supervise hands‑on activities safely and effectively
• Dependable, organized, and professional approach to instructional assignments

Qualifications

• Professional culinary or restaurant experience
• Formal culinary training
• Youth teaching experience
• Food‑safety credentials such as ServSafe