A Chef Instructor is responsible for the educational training and evaluation of students, maintaining food quality and sanitation standards, controlling food cost, product utilization, participating in menu development and working as a team with other instructors and front-of-the-house managers. The Chef Instructor serves as a role model to inspire and lead the student body and therefore must adhere to the Code of Ethics and all standard operating procedures.
Must be knowledgeable about individual and plated desserts and all standard preparations for ice cream, granite, specialty cakes, show pieces, chocolate, sugar, pastillage, marzipan and nougatine. Develop desserts and specials that offer the guest variety and provide a good value for the price. In addition, create desserts and specials that recognize all assigned course standards and provides students the opportunity to practice them.
Minimum of an A.O.S. degree and a minimum of six years experience in the culinary field, preferably including responsibility for the management and operation of a commercial food service. Related training and experience can be considered in lieu of the degree.
We offer competitive wages and an extensive, comprehensive benefit package to all full time regular employees.
If you are an outstanding chef with great industry experience looking for a unique opportunity to pass on the passion to the next generation then we encourage you to inquire about NECI today!
New England Culinary Institute (NECI) is one of the leading culinary schools in the United States, and is located in Vermont. Most people can only dream of living and working in such a beautiful part of the country. If you are passionate about the culinary arts and about teaching, this can be a dream come true.
We have more than 700 students and accredited Associate and Bachelor Degree and Certificate programs. Culinary students spend 75% of their education in hands-on experience in our food service operations, all open to the public. We operate restaurants, bakeries, bars, a statewide off-premise catering operation, non-commercial food services, and on-premise banquet/conference facilities while maintaining one of the lowest student to teacher ratios in culinary education.
Our faculty is made up of chefs and other industry professionals who are passionate about sharing their love for the food service industry and committed to training a new generation of professionals who will carry on old traditions and create new ones.