Omaha, Nebraska, United States · On-site
$24/hr–$27/hr
ABOUT NO MORE EMPTY POTS No More Empty Pots (NMEP) is a grassroots non-profit corporation that connects individuals and groups to improve self-sufficiency, regional food security and economic resilience of urban and rura…
Skills: Culinary Instruction, Curriculum Adaptation, Classroom Management, Student Evaluation, Menu Costing
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Lead the Culinary Certificate Program by providing direct instruction, designing job-readiness programming, and managing day-to-day kitchen operations. Oversee student performance evaluation, admissions, and the implementation of a seasonal, mission-driven curriculum.
Requires at least three years of journeyman-level trade experience or a degree with one year of experience, plus a valid ServSafe Food Handler certification. Candidates must be proficient in Google Suite and capable of working with disinvested populations in a supportive environment.
ABOUT NO MORE EMPTY POTS No More Empty Pots (NMEP) is a grassroots non-profit corporation that connects individuals and groups to improve self-sufficiency, regional food security and economic resilience of urban and rural communities through advocacy and action. No More Empty Pots’ vision is to support communities in becoming self-sufficient and food secure through collaboration and adhering to core values of education, stewardship, and sustainability. | NMEP CORE VALUES
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No More Empty Pots follows an accountability model where all candidates for NMEP positions are evaluated on “get it,” “want it, “capacity to do it,” and alignment with organizational core values. All candidates must have the ability to:
Engage in effective communication
Accept challenges
Prioritize tasks
Use critical thinking skills to solve problems
Be rooted in their “Why”
Work independently and in team settings
Work with a growth mindset
Be detail oriented and deadline driven
Display commitment to NMEP’ mission
Be dedicated to reducing structural inequities
Prioritize people and relationships
Maintain high standards of program delivery and customer service
Be self-starting with confidence to ask questions or ask for help
Have ownership of job accountabilities
No More Empty Pots seeks a people-focused, detail-oriented culinary educator to join our team. The applicant will have a thorough knowledge of the seasonality of regional produce and an ability to creatively adapt CCP curriculum to the seasons as well as other mission-driven organizational goals such as reducing waste and meeting program objectives. The applicant will possess a unique combination of adherence to high standards and empathy. The current program design is 8 weeks in length and uses an in-person instructional model, as well as concurrent hands-on work experience. The applicant is interested in strengthening facilitation skills by learning and implementing teaching techniques that increase student learning in collaboration with the Curriculum Specialist. The Culinary Certificate Program currently operates by collaborating with a number of partners including Metropolitan Community College.
REPORTS TO
Programs and Operations Manger
Leadership + Management = Accountability: Ensure team members and students have clear roles, expectations, and tools to do the job. Provide feedback and development opportunities to hold each person accountable while supporting their growth.
Design and implement programming that ensures students are equipped with job-readiness skills that support living-wage employment
Follow standard operating procedures in alignment with the expectations set forth by the catalog and the Nebraska Department of Education
Oversee day-to-day operations of the Culinary Certificate Program ensuring efficiency and high-quality programming within budget.
Observe and evaluate student performance and behavior, including filling out rubrics, grading, and assessing skills, and delivering effective feedback to improve student learning.
80% DIRECT CULINARY INSTRUCTION & PLANNING
Direct Culinary Instruction
Provide 20-30 hours/week of culinary instruction through lectures as well as direct culinary instruction
Use educational best practices to design programming that ensures students are equipped with job-readiness skills that support living-wage employment
Use facilitation skills to deliver direct instruction per the curriculum, guide students through the practice of skills, and provide opportunities for students to demonstrate skills independently
Observe and give feedback to students as they complete face-to-face instruction and work experience
Provide timely and individualized feedback to students to improve students’ educational and self-sufficiency outcomes
Adapt materials to meet the needs of learners and organizational values while maintaining compliance with overlapping internal and external requirements
Enforce program policies and provide strong classroom management in dynamic learning settings
Address moderate and severe student performance issues including devising remedial classwork opportunities and handling disciplinary issues.
Planning & Program Management
Develop and maintain program documentation including training materials, grades, attendance, transcripts, timesheets, forms, and other paperwork in compliance with program policy and the policies and needs of program partners
Develop, cost and execute menus for weekly meal preparation as part of hands-on work-experience
Managing the admissions process including recruitment, interviewing, facilitating kitchen trials, and evaluating applicants
Ensure uniform and supplies inventory and ordering for the Culinary Certificate Program is completed
Work with leadership to make operational decisions for the program including program and student scheduling, communication with partner organizations, and creating and managing communication tools such as learning materials, calendars, and agendas
Support collection and reporting of all data needed for both internal and external program monitoring and improvement purposes
Support the team in meeting organizational and program goals such as program financial self-sufficiency, maintaining usage of local food dollar, and reducing food waste within budget
10% PEOPLE MANAGEMENT
Coordinate and communicate programming expectations
Drive decisions on scheduling and training
Respond to stakeholder feedback about programming, staff, and program partners including providing mediation
Performance management for the students including providing feedback, professional development training, and ensuring that they are supported in meeting performance goals
Lead meetings, trainings, one-on-ones with students, and other activities to support clarity and teamwork
10% ADMINISTRATIVE
Attend supervision and team meetings
Respond to email and all communications in a timely manner
Attend professional development training/workshops
Follow company policies including financial policies by managing and submitting financial documents including receipts, requisitions, invoices, and other sensitive documents
Support monthly data submissions as assigned
OTHER DUTIES AS ASSIGNED
Other duties as assigned
REQUIRED SKILLS, QUALITIES, AND EXPERIENCE
Three (3) years of trade or professional experience at a journeyman level, or its equivalent in the trade or specialty to be taught, or a baccalaureate or associate degree in that trade or specialty and one (1) year of trade or professional experience at a journeyman level, or its equivalent in the trade or specialty to be taught
Experience and skill to work with disinvested populations in a supportive learning environment and appropriately handle sensitive information and documents
Ability to maintain a professional environment focusing on hard/soft job skills
Proficiency in Google Suite and Microsoft Office including Excel
Valid Food Handler’s ServSafe Certification
Ability to earn the ServSafe Manager Certification within six months of hire
Must be available during program hours and during required staff meetings and events such as graduation
Must be able to proactively think, plan, and execute resourcefully
Must be able to solve problems and be solution oriented
Must be open to growth in the areas of education and facilitation through training and collaboration on curriculum development
PREFERRED SKILLS, QUALITIES, AND EXPERIENCE
1+ years classroom management and teaching experience, especially in an adult or teen learning environment and/or with differently abled learners
Valid ServSafe Manager Certificate
Familiarity with the food system concepts such as zero-waste and seasonality and professional familiarity with the Omaha Metro local food system
Familiarity with the Omaha Metro social service system including employment services, federal and state benefits, and organizations that work with vulnerable populations
Valid First Aid or other safety certifications
Conversational and written Spanish fluency preferred
WORKING CONDITIONS AND PHYSICAL DEMANDS
Constantly moves about a commercial kitchen setting, both on-site at NMEP and off-site at MCC or other locations
Frequently moves supplies weighing up to 50 pounds
Frequently positions self to reach products stored on high or low shelves
Frequently works in indoor conditions
Frequently operates a computer and other office equipment and supplies
This person frequently communicates with staff, students, volunteers, vendors, guests to the program, and others about program and organizational operations, policies, and products. Must be able to communicate and exchange accurate and relevant information in these situations.
This person must be able to work effectively in environments that are often loud, cramped, or hot
Must be able to discern between acceptable and unacceptable product and cleanliness standards in a food service setting
Occasionally works in outdoor conditions or in natural environments when facilitating activities such as farm or garden tours
ADDITIONAL JOB DETAILS
Compensation: $24-27 hourly commensurate with experience
Hours per week: Full-TIme, Non-Exempt, 30-40 hours/week
Reports to: Programs and Operations Manager
TO APPLY .
To be considered for this position, please submit a resume and cover letter HERE. Be sure to include why this position with No More Empty Pots is a good fit for you.
Black, Indigenous, Latinx and any people of color, LGBTQ+ identities and anyone with marginalized identities are strongly encouraged to apply.
No More Empty Pots does not discriminate based on race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation in its programs, activities, or employment.
Education | Stewardship | Sustainability
No More Empty Pots is a grassroots nonprofit that engages community in local foods systems initiatives. Our values are education, stewardship and sustainability. The mission of No More Empty Pots is to connect individuals and groups to improve self-sufficiency, regional food security and economic resilience of urban and rural communities through advocacy and action. We love leveraging resources and connecting people and groups. We engage conversation and help to fill gaps by supporting each contributor working to their strengths. We love food. We believe in people. We give our best and expect the same. There is room at the table for everyone. Join us.
Offices: 8511 North 30th ST, Omaha, Nebraska 68112, US · 8511 North 30th ST, Omaha, Nebraska 68112, US · 1502 South 10th ST, Suite 100, Omaha, NE 68108, US
Education | Stewardship | Sustainability
No More Empty Pots is a grassroots nonprofit that engages community in local foods systems initiatives. Our values are education, stewardship and sustainability. The mission of No More Empty Pots is to connect individuals and groups to improve self-sufficiency, regional food security and economic resilience of urban and rural communities through advocacy and action. We love leveraging resources and connecting people and groups. We engage conversation and help to fill gaps by supporting each contributor working to their strengths. We love food. We believe in people. We give our best and expect the same. There is room at the table for everyone. Join us.
Offices: 8511 North 30th ST, Omaha, Nebraska 68112, US · 8511 North 30th ST, Omaha, Nebraska 68112, US · 1502 South 10th ST, Suite 100, Omaha, NE 68108, US
