Adjunct Culinary Instructor for the Turner Farm Teaching Kitchen

The Adjunct Culinary Instructor is responsible for teaching classes at the Turner Farm Teaching Kitchen, an on-site <50 person venue, based on class curriculum and course objectives developed by the Turner Farm Chef and Culinary Manager. With a state-of-the-art teaching and demonstration kitchen housed in a historic barn, in the middle of one of Cincinnati’s oldest and largest organic farms, the Adjunct Culinary Instructor will demonstrate and guide students through dishes preparing farm-fresh, seasonally-driven dishes, that focus on proper culinary techniques that aid novice cooks in learning professional culinary skills and cooking intuitively. Furthermore, the Adjunct Culinary Instructor’s ability to connect with children, families, and individuals of any age is of special importance. The Adjunct Culinary Instructor should be prepared to work in a teaching environment where it is paramount for students to understand the dietary and nutritional complexion of the food being prepared and to support the delivery of a superior educational experience overall.

Reports to: Chef and Culinary Manager, and Executive Director of Turner Farm

Works with: Chef and Culinary Manager, Culinary Staff, Community Members, and other Turner Farm employees as required

Qualifications:

  • Outstanding culinary demonstration skills
  • Culinary Arts Degree, Certificate or Diploma preferred, otherwise at least 3 years of back-of-house food service experience 
  • Not necessary, but highly encouraged: Bachelor’s degree in culinary arts, public health, nutrition, dietetics or related field 
  • Food Handler or ServSafe card, and a knowledge of food safety procedures
  • Experience teaching culinary classes preferred
  • Strong communication and organizational skills
  • Able to work as a member of a team and independently 
  • Takes initiative and possesses a willingness to commit time and effort to producing quality work
  • Engaging personality capable of connecting with students 
  • Positive and approachable
  • Willing to do the “dirty work” of cleaning and deep cleaning a kitchen

Working Hours:

  • Working hours vary on class schedule (and can include Saturdays). Applicants must be able to commit to a certain number of classes on a consistent basis per month.  

Essential Duties:

  1. Conduct classes and teach students a variety of culinary skills by both demonstrating dishes and guiding students in hands-on culinary instruction
  2. Maintain a clean and safe working environment
  3. Demonstrate safe knife skills and handling
  4. Coordinate with Chef and Culinary Manager and communicate with Sous Chef and Apprentices of the Turner Farm Teaching Kitchen to execute classes at the Teaching Kitchen’s standards

Compensation: Commensurate with experience.

For further information or to submit a brief cover letter and your CV/resume, please contact: 

Stephanie Michalak, Chef and Culinary Manager, Turner Farm
7400 Given Road
Cincinnati, OH 45243
E: stephanie@turnerfarm.org
C: 860-305-0507

Culinary Interns

Dates:
April 1, 2020 – October 31, 2020

Compensation:
$10/hour, paid biweekly with time-and-a-half for overtime

Turner Farm is seeking full-time culinary interns who are interested in pursuing a career in food for the upcoming apprenticeship period (April 1st, 2020 – October 31st, 2020). The culinary apprentices are involved in every aspect of culinary production, from growing to preparing and serving. Apprentices will have the opportunity to work with the Teaching Kitchen team in understanding a larger perspective on food systems and stewardship. Furthermore, culinary interns have some opportunities to work with our community gardens and on-site farm crew. We provide three to four hours per week of “classroom” instruction and curriculum in addition to kitchen training, and periodic visits to other food businesses to provide exposure opportunities to different aspects of the culinary field.

All apprentices are asked to choose a specialization for the season in one of the following areas:

  • Culinary Education
  • Childhood or Adolescent Culinary Education
  • Recipe Testing and Writing
  • Food Waste and Management
  • Food as Medicine
  • Public Health: Community-Based Engagement & Education
  • “Farm-to-Table Dining” Planning, Design, and Execution

To apply for the 2020 season, please email a resume, responses to the following questionnaire, and two references to Chef and Culinary Manager, Stephanie Michalak at stephanie@turnerfarm.orgPlease indicate your top two preferred areas of specialization in your email and application.

Application Deadline: January 31, 2020

  • Are you available for the entire season: April 1st to October 31st, 2020?
  • Please explain any restrictions on your availability in the above time frame(s).
  • Describe the type of teaching kitchen operation(s) you are interested in participating in.
  • What kinds of knowledge, skills, and experiences are you interested in gaining during your apprenticeship?  Please be specific where appropriate.
  • Why are you interested in the food system and teaching kitchens?
  • Do you have any previous experience cooking, educating, and/or farming?
  • What attracts you to teaching kitchen/farm work?
  • Will you be able to visit the farm prior to making a commitment?
  • Is it a problem that Turner Farm is a non-smoking campus?
  • Are you comfortable working on a farm that raises animals for meat?
  • Do you have allergies?
  • Can you pick up and carry at least 50 lbs?
  • What other considerations should we be aware of that may affect your apprenticeship?

Each year Turner Farm hires full-time seasonal (April – October) garden apprentices who are interested in pursuing a career in organic agriculture. They are involved in every aspect of vegetable production, from soil preparation to farmers market. This includes some mushroom production as well. Up to ten hours per month is spent working with our livestock, learning basic animal husbandry. Apprentices also have the opportunity to work with our draft horses in the vegetable fields. Other opportunities are available based on individual interest. We provide class and field instruction and regularly visit other farms to learn about different farming techniques.

Our next hiring period for seasonal apprentices is scheduled from November 2017-January 2018.