Culinary Instructor- TULSA (Project Management)

Culinary Instructor

Position Information: Participates in developing and teaching culinary medicine curriculum (general nutrition and basic cooking skills) to medical students, PA students and the community with the goals of helping students achieve confidence in the kitchen as well as understand the concept of food as medicine. Works to build community partnerships with local organizations to bridge the gaps between knowledge of what comprises a healthy diet, access to fresh food, and abilities to prepare that food in a simple, delicious, and economical manner. 

Essential Duties:

• Provides culinary training and professional consultations including nutrition, safety, costing flavor techniques, knife skills, and cooking methods.
• Actively engages students during the teaching process to facilitate learning in all cooking-related aspects of the curriculum.
• Performs class preparation such as recipe selection, grocery lists, and supply lists.
• Coordinates purchasing and maintenance of kitchen equipment. 
• Orders and maintains supplies for classes to include but not limited to fresh and frozen foods, cooking equipment, and cleaning supplies.    
• Oversees all food prep and clean up. Sets up classes and training.  
• Tests recipes and conducts live cooking events.
• Develops original recipes and skills-based training modules related to healthy meal preparation.
• Records cooking segments and videos.
• May train support or kitchen staff who assist in the teaching kitchen. 
• Performs various duties as needed in order to successfully fulfill the functions of the position.

Qualifications:

Required Education: High School diploma or GED, AND:

• 36 months of culinary experience.

Working Conditions:

Physical: 

• Must be able to engage in repetitive motions and communicate effectively.
• Frequent use of fingers, hands, wrists, and forearms in the function of rapid chopping, slicing, and dicing foods in teaching and meal prep;
• Ability to sit and/or stand for prolonged periods, climb stairs, bend, stoop, and reach in order to retrieve supplies stored above head level and on lower shelves of storage units Lift and carry up to 30 lbs.
• Push, pull, and steer food carts weighing up to 50 lbs.
• Speak and hear well enough to conduct classes; see well enough to read standard print on recipes and other printed documents and conduct inspections of work site.

Environmental:

• Exposure to extremes in temperature (hot and cold).
• Frequent exposure to machinery, electrical appliances, fire, heat, cleaning chemicals, sudden temperature changes, slippery surfaces, and noise/vibration, steam hot water and cramped areas.
• Detect odors and other indicators of food spoilage or unclean conditions in the working area.
• Frequent contact with faculty, staff and students

Certifications or Licenses:

• Food Handlers Certificate

Knowledge, Skills & Abilities:

• Advanced knowledge of how to prepare healthy and nutritious meals.
• Knowledge of principles and methods for curriculum and training design, teaching to individuals and groups.
• Ability to coordinate food waste management and composting.
• Ability to teach all levels of expertise to include students, staff, faculty, and community members.
• Ability to create a nutrition curriculum, nutritious recipes, and special diet modifications.
• Written and verbal communication skills. Ability to develop web and print media.
• Ability to travel within the State.
• Ability to lead a culinary cooking class and create an inviting learning environment exploring cooking techniques, nutritional content, and kitchen safety
• Demonstrated Food Media experience including Food Styling, Food Photography, and Video and/or live demonstration experience.
• Culinary professional who oversees the research and development of new recipes and food products to fill a specific need.
• Kitchen management experience to include hiring, training, scheduling kitchen assistants and other staff, maintaining kitchen use schedules, performing quality control of food production, ordering/managing inventory and budgets, maintaining lab/kitchen standards, and knowledge of reconciliation and reimbursement procedures.

Preferences:

• Bachelor's Degree in Culinary Arts or related field.
• Basic proficiency of Microsoft Office Suite programs.

Why You Belong at the University of Oklahoma: The University of Oklahoma fosters an inclusive culture of respect and civility, belonging, and access, which are essential to our collective pursuit of excellence and our determination to change lives. The unique talents, perspectives, and experiences of our community enrich the learning, and working environment at OU, inspiring us to harness our innovation, creativity, and collaboration for the advancement of people everywhere.

Equal Employment Opportunity Statement: The University of Oklahoma, in compliance with all applicable federal and state laws and regulations, does not discriminate based on race, color, national origin, sex, sexual orientation, genetic information, gender identity, gender expression, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices, or procedures. This includes, but is not limited to, admissions, employment, financial aid, housing, services in educational programs or activities, and health care services that the University operates or provides.