First Course

Co-Lead Culinary Instructor 

(Part-Time, Temporary)

 

ABOUT HOT BREAD KITCHEN

Since 2008, Hot Bread Kitchen has empowered New Yorkers who face barriers to economic opportunities through transformative careers in New York City’s food industry. We offer small business development programs, culinary skills training, and job placement, bolstered by individualized, wraparound supportive services. Our small business program, HBK Incubates, supports entrepreneurs as they transform their food businesses into sustainable income sources.
Culinary Fundamentals, our award-winning culinary training program, provides access to high-quality jobs for those starting their careers in the food industry. Our upskilling programs enable incumbent workers to gain further skills, leading to higher wages and career advancement. We work diligently alongside our network of over 200 food employer partners and more than 250 nonprofit and government partners to ensure our graduates are set up for success both at home and in their careers.

 

OPPORTUNITY

Hot Bread Kitchen is seeking a Co-Lead Culinary Instructor to co-lead the delivery of the First Course kitchen-based, hands-on 8-week training program, which prepares participants for restaurant cook positions. This involves co-leading program instruction, conducting one-on-one consultations with participants and ensuring the program effectively prepares them for employment as restaurant cooks. Additionally, this role requires other activities, including interviewing and assessing potential program participants, assessing participant progress, and assisting in the employer matching process. The ideal candidate for this role is someone who has a background in the restaurant industry and in education while demonstrating strong kitchen management skills. This position reports directly to the First Course Program Manager.

 

GENERAL RESPONSIBILITIES

  • Kitchen Instruction 

    • Pre-Training:

      • Participate in the interview process, ensuring that the best fit participants are selected for the program.

    • Training Period:

      • Develop mastery of the First Course curriculum.

      • Co-lead kitchen and classroom instruction.

      • Provide hands-on, in-person training and assessment of trainees.

      • Work 1:1 with members to provide educational and technical support with program content.

      • Participate in the employer matching process in partnership with the Lead Instructor and First Course team to ensure a seamless transition for Participants into the on-the-job-training phase of the program.

      • Communicate with Hot Bread Kitchen Program staff about member issues/concerns as well as member successes.

      • Reinforce professional workplace expectations, including punctuality, communication, and preparedness for restaurant environments.

    • Post-Training:

      • Collaborate with HBK staff members to assist in member transition from training to on-the-job training.

  • Administration

  • Maintain accurate documentation of weekly participant progress, challenges, and outcomes.

  • Participate in weekly Hot Bread Kitchen First Course meetings to discuss program operations and case conferences as needed.

  • Work closely with the Lead Instructor to co-develop new recipes and update lesson plans, as needed.

 

ESTIMATED TIME AND WORK SCHEDULE:

  • Up to 20 hours per week based on the following weekly schedule:

    • Wednesdays: 1:00 - 9:00pm

    • Thursdays: 3:00 - 9:00pm

    • Fridays: 3:00 - 9:00pm

  • Program Calendar (Hours below may vary from the weekly schedule) :

    • March 23 through March 25: 1:00 - 8:00pm

    • April 6 through June 2, 2026: Schedule above

    • June 4 through June 6: 1:00 - 8:00pm

    • June 29 through August 26: Schedule above

    • August 28 through September 1: 1:00 - 8:00pm

    • September 14 through November 10: Schedule above

 

QUALIFICATIONS

  • Driven by and have a belief in Hot Bread Kitchen’s values and mission.

  • Must have a demonstrated ability to interact effectively with people of diverse socioeconomic, cultural and economic backgrounds.

  • Must have a minimum of 5 years experience in a professional restaurant environment in NYC with at least 2 years in a leadership role.

  • Must have a minimum of 1 year teaching and/or training experience.

  • Must have a valid NYC Food Protection Certificate.

  • Demonstrated ability to lead, motivate and counsel people is required. 

  • Extremely organized and attentive to detail required. 

  • Excellent communication skills, both written and verbal and interpersonal skills required. 

  • General computer proficiency in Google platforms, and productivity software preferred.

COMPETENCIES

  • Problem solving - Exhibits resourcefulness and asks for support from peers or their supervisor. Anticipates problems, develops solutions, and course-corrects when needed. Takes advantage of unexpected opportunities and addresses obstacles. Looks for the root of both simple and complex problems, in order to seek solutions. Approaches work with a spirit of “yes” and adapts as things change.

  • Adaptable - Flexible and has the ability to change when an original strategy is not working, applies knowledge to new circumstances. Demonstrates eagerness to learn new knowledge and skills. Exhibits the willingness to think differently to initiate ideas towards improving processes, procedures, quality and productivity.

  • Project management - brings together every component of a project, including resources or planning, that are needed to complete it in a timely manner.

  • Collaboration - Works with others to achieve common goals and desired results. Connects with people from many different backgrounds. Finds and creates opportunities to deepen connections and build authentic, mutual relationships with [teammates, donors, members, families] across lines of difference, such as race or other identities. Welcomes viewpoints that differ from your own, and manages discomfort when people express themselves in ways that aren’t familiar to you.

  • Verbal communication - Speaks with clarity, precision and purpose in small and large groups. Mentally rehearse what you say, slow down when emotional and avoid over-generalizations and distortions.

 

OUR VALUES

We are driven by a feeling of commitment to support our members, teammates, and partners as best as we can. Our culture of equity comes from the many cooks in our kitchen and the diversity of perspectives we each bring. We believe that respect goes a long way in making people feel welcome, accepted, and celebrated. We seek opportunities for connection and to become a stronger team by being in community and prioritizing candor over consensus. The pace of our work and the velocity of change can be quick; our entrepreneurialism helps us take optimistic risks and pursue inventive solutions.

 

LOCATION AND HOURS

This position requires regular in-person attendance a minimum of 3 days a week at our facility in Chelsea Market. The weekly schedule for this position is Wednesdays 1:00 - 9:00pm, Thursdays 3:00 - 9:00pm, Fridays 3:00 - 9:00pm unless otherwise indicated in the program calendar shown above. Work hours are subject to change based on program needs.

 

COMPENSATION & BENEFITS

This is a temporary, part-time position scheduled for up to 20 hours per week across three separate program cohorts throughout the year. The individual will work only during the hours and program dates listed, with no expectation of hours outside of those times.

Compensation is $60 per hour. As a temporary employee, this role is eligible for limited benefits as required by law, including paid prenatal leave, sick leave, and short-term disability, where applicable. This role is ineligible for healthcare benefits and holiday pay.

HOW TO APPLY

  • Please include a cover letter and experience-aligned resume, including your pronouns.

  • Apply at Hot Bread Kitchen’s Applicant Tracking System.

Due to the volume of applications, only complete applications sent via our Applicant Tracking System will be considered. Applications sent via LinkedIn or other third-party sites will not be accepted or reviewed.

 

Hot Bread Kitchen is an Equal Opportunity Employer. It does not discriminate against applicants based on race, religion, color, disability, medical condition, legally protected genetic information, national origin, gender, sexual orientation, marital status, gender identity or expression, sex (including pregnancy, childbirth or related medical conditions), age, veteran status or other legally protected characteristics. Any applicant with a mental or physical disability who requires an accommodation during the application process should contact hr@hotbreadkitchen.org to request such an accommodation.