Food and Beverage Management Instructor

Food and Beverage Management Instructor ROLE SUMMARY: The Food and Beverage Management Instructor supports CRIPCS's mission by preparing adult immigrant students for supervisory and management careers in the food and beverage industry. Reporting to the Culinary Arts Training Program Director, this instructor delivers high-quality, industry-aligned instruction in F&B operations management-including cost control, inventory, labor scheduling, menu engineering, and food safety compliance-equipping students with the technical expertise, management skills, and workplace readiness they need to succeed in a competitive industry. The Instructor provides instruction that is responsive to students' diverse educational backgrounds, learning styles, and English language abilities, and uses both formal and informal data to continuously improve student outcomes. This role is part of the Culinary Arts Training Program team and contributes to a collaborative, student-centered instructional environment. CORE WORKSTREAMS AND RESPONSIBILITIES: F&B Operations Management Instruction • Teach core F&B management concepts including inventory and purchasing, menu engineering, labor scheduling, budget forecasting, and point-of-sale (POS) technology and data analysis. • Deliver instruction using case studies, workplace scenarios, applied management tools, and simulated operations projects suited for adult English Language Learners (ELLs). • Teach hospitality math concepts including food and beverage cost percentages, recipe yield testing, labor cost analysis, and margin calculation. • Guide students through front-of-house (FOH) service standards, human resources basics (coaching and scheduling), and food safety compliance requirements. • Deliver instruction aligned with the established Culinary Arts curriculum and program syllabus, adapting materials to meet the diverse learning needs, backgrounds, and English language levels of adult learners. • Prepare clear and concise daily lesson plans with defined learning objectives, available to supervisors upon request. • Create and select instructional materials, including course handouts, reference guides, and supplementary resources specific to the F&B management focus. • Implement classroom policies and procedures and maintain a positive, inclusive learning environment that encourages active participation and regular attendance. • Provide instruction that accommodates different learning styles and abilities, using a variety of instructional strategies to support student success. Applied Learning and Community Partnerships • Partner with the Culinary Arts Training Program Director, Culinary Instructors, and Cafeteria Operations Manager to use campus food service facilities as a live learning laboratory for student projects and applied management exercises. • Collaborate with advisory committee members and community partners to facilitate mock interviews, industry site visits, and other career-connected activities that support student projects and professional readiness. • Connect classroom learning to real-world management practice through hands-on projects, demonstrations, and simulated operational scenarios. • Introduce students to industry certifications relevant to F&B management and food safety (e.g., ServSafe Food Protection Manager, ServSafe Alcohol, TIPS/RBS), preparing them for certification exams as applicable. • Stay current on trends in food and beverage operations and management and integrate relevant, up-to-date content into instruction. Student Assessment and Data Management • Monitor and evaluate student performance through formal and informal assessments; modify instruction based on data to ensure all students are progressing toward program goals. • Maintain accurate and up-to-date grade records and student progress reports. • Record daily class attendance using the assigned roster and the Student Information System (SIS) by the end of each class session. • Maintain student tracking forms, timecards, and other administrative records required by the program. • Communicate student progress and concerns proactively to the Culinary Arts Training Program Director. Team Collaboration and Program Support • Collaborate with other Culinary Arts Training Program instructors and staff to support a cohesive, integrated student experience. • Participate in departmental meetings, professional development activities, and program planning sessions as required. • Support student career readiness by connecting instruction to industry employment pathways, including job search skills, professional conduct, and industry networking. • Foster a classroom culture of teamwork, mutual respect, and professional pride. Other duties as assigned WHAT YOU'LL BRING: • F&B Operations and Management Expertise: Deep, hands-on knowledge of food and beverage operations management, including cost control, inventory, scheduling, and food safety-brings credibility and practical relevance to every lesson through real industry experience. • Instructional Skill with Adult Learners: Able to translate complex management and technical concepts into accessible, engaging instruction for adult learners with diverse backgrounds, learning styles, and English language levels. • Student-Centered and Data-Informed: Uses formal and informal assessment data to understand where students are and adjust instruction accordingly; stays attentive to individual progress and intervenes early when students are struggling. • Technical and Analytical Proficiency: Comfortable teaching hospitality math, cost analysis, and technology tools including Excel/Google Sheets and POS systems; models the analytical mindset employers expect of F&B managers. • Collaborative Team Member: Works well within the Culinary Arts Training Program team and with campus partners; communicates proactively, follows through on administrative responsibilities, and contributes to a positive program culture. • Mission Alignment: Brings genuine care for CRIPCS's students and the communities we serve; understands that preparing adult immigrant learners for management careers is both an instructional and a social equity mission. EDUCATION, CERTIFICATION, AND OTHER EXPERIENCES • A Bachelor's degree in Hospitality Management, Culinary Arts, Food & Beverage Management, or a related field preferred; equivalent professional experience will be considered. • Minimum of 3-5 years of progressive supervisory or management experience in restaurants, hotels, catering, or institutional foodservice. • Prior experience teaching adult learners, workforce development cohorts, or English Language Learners (ELLs) in the field of Food and Beverage Management preferred. • Current ServSafe Certified Food Protection Manager certification required (or ability to obtain prior to start date); ServSafe Instructor/Proctor designation required (or ability to obtain while on the job) required. • Proficiency in hospitality math (food/beverage cost percentages, recipe yield testing, labor cost analysis, margin calculation) and competency in Microsoft Excel/Google Sheets, POS software systems, and standard hospitality management tools. • Excellent oral and written communication skills in English; bilingual in Spanish, Amharic, or French a plus. • Proficiency with standard office and instructional technology; familiarity with Student Information Systems (SIS) a plus. • Demonstrate commitment to CRIPCS's core values and Diversity, Equity, Inclusion, and Belonging (DEIB) and the ability to model those values in relationships with colleagues and partners. SALARY RANGE AND BENEFITS: We offer: • A competitive annual starting salary range of $63,000.00-$130,663.53 commensurate with experience. • 46 total days of time off (a combination of paid holidays, vacation, sick, and personal time) per year. This number increases over time. • Competitive health benefits and retirement match (up to 6% of the base salary) after your qualifying period. • A flexible, hybrid work schedule. • Deep investment in individualized professional development, inclusive of coaching, conference attendance, and tuition reimbursement. PHYSICAL REQUIREMENTS: • Ability to stand, move about, and demonstrate culinary and beverage techniques for extended periods during class instruction. • Ability to lift and carry supplies, equipment, and instructional materials up to approximately 30 pounds without assistance. • Ability to communicate clearly in English in person and in writing with students, colleagues, and supervisors. • Ability to operate standard kitchen and beverage equipment used in instructional demonstrations. • Manual dexterity sufficient to demonstrate food and beverage preparation techniques accurately. DETAILS OF ROLE: • FLSA CLASSIFICATION: Exempt • REPORTS TO: Culinary Arts Training Program Director • TYPE OF ROLE: Full-Time, Split Shift / 10 Month • LOCATION: Sonia Gutierrez Campus • DEPARTMENT: Culinary Arts Training Program • MANAGES: N/A Apply directly at Carlos Rosario International Public Charter School's career page at https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=33b607f4-564d-4335-b098-98dd2b218da4&ccId=[redacted]_000001&jobId=666932&lang=en_US&source=CC2 This position will be posted until filled.