Chef Instructor - Professional Pastry Programs - Per Diem
Company: The Cambridge School of Culinary Arts
Location: Cambridge
Posted on: February 14, 2026
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Job Description:
Job Description Job Description CSCA is an iconic New England
landmark, and for more than 40 years has been highly acclaimed
among the nation’s premier culinary schools. Here, students gain
the essential knowledge and foundational skills a great culinary
education demands – classic fundamentals of cooking and baking,
history and influences of the world’s greatest cuisines, techniques
for mastering common and exotic ingredients, and more. CSCA is
seeking a part-time passionate Pastry Chef Instructor to teach in
our Professional Pastry Programs. We are seeking an enthusiastic,
professionally trained and experienced Chef with exceptional
baking, teaching and customer service skills. You will be the
catalyst to our professional students gaining confidence in a
professional kitchen, learning culinary basic and advanced pastry
techniques, methods and theory. Topics of study include:
Fundamentals of Pastry Arts Theory and principles of French
techniques used in making traditional pastries, including
presentation, plating, and adaptation. Chemical function of
ingredients and scalability of items for commercial baking, and
explore the ingredients, tools, and techniques utilized in classic
European desserts and pastries. Learn to make and identify choux,
Viennoiserie, fillings, meringues, sauces, and cakes. Create
intricate and delicious desserts that you will present and evaluate
as a group. Combined Savory Component Students will learn to
incorporate their growing pastry expertise into the savory side of
food production, working with eggs, sauces, stocks, vegetables,
meat, poultry, and seafood. Practice shaping pasta and pizza
doughs, and develop full savory dishes utilizing a pastry or dough
component. Students will complete meals drawn from a variety of
international sources, preparing, presenting, and evaluating them
as a group. Advanced Techniques & Presentations Advanced plating
methods, chocolate tempering and molding, advanced pastillage and
gum paste shaping, and the art of sugar pulling. Chocolate and
sugar showpieces, wedding cake design, croquembouche, and
confections, truffles, and classic French sweets. ESSENTIAL DUTIES
AND RESPONSIBILITIES Managing class size of up to 15 students
Lecturing on class material; supplement with power point
presentation (must be familiar with laptop, Power Point software,
hdmi cables, television) Assigning daily recipes to class;
explaining recipes; managing class production of recipes;
maintaining order in kitchen; managing set up and break down of
class; assessing students’ recipes for taste, doneness, creativity,
presentation, ability to follow direction Chef Instructors are
responsible for issuing CSCA-issued quizzes, grading quizzes, and
evaluating quizzes with students; reporting lab and quiz grades to
Director of Education. Chef instructors are responsible for
delivering verbal assessments of student skill level daily and at
midterm. Chef Instructors are responsible for taking daily
attendance and reporting attendance to Academic Supervisor/Director
of Education Chef Instructors must attend quarterly faculty
meetings Chef Instructors may be responsible for proctoring midterm
and final practicums; tasting midterm and final practicums; and
proctoring midterm or final written exams. Chef Instructors are
responsible for tutoring at-risk students. Chef Instructors are
responsible for supervising students as they check in the day’s
ingredients, stock pantry items, pack ingredient box at end of
class, break down and cleanup of kitchens, trash removal, kitchen
sanitation, and compost removal, among other duties as assigned by
Director of Education. Set-up of kitchen and lecture space as
needed, and inventory check at least 1 hour before the scheduled
start of class. Maintain the highest standards of safety and
cleanliness. Ensures all food items are cooked and served properly
and under sanitary conditions. Must be able to multi-task and have
a full grasp of all activities occurring in the kitchen at all
times. Ensure that kitchen is organized and left in proper
condition for the cleaning crew; this includes checking that all
equipment is turned off, dirty dishes and equipment are left in
good order for the dish washers, and leftover inventory items and
equipment are returned to their proper locations ADDITIONAL DUTIES
AND RESPONSIBILITIES Perform other duties as needed, directed or
assigned. Must wear CSCA approved uniform at all times while
instructing a class or representing CSCA. QUALIFICATIONS
(EDUCATION/EXPERIENCE/KNOWLEDGE REQUIREMENTS) Minimum of 5 years
pastry arts/baking experience at a restaurant, bakery, catering
company, commissary, or in other culinary capacity Minimum of 2
years culinary teaching experience General knowledge of Microsoft
Office Must be diplomatic, patient, prompt, creative, flexible,
fun, thrive in organized chaos, be able to manage, groom; and
mentor individuals with different levels of cooking experience
willingness to follow CSCA policies, procedures, and education
philosophy Ability to communicate effectively with others, orally
and in writing Candidates must be able to pass a CORI background
check. WORK HOURS THIS IS A PART TIME, PER DIEM POSITION THAT PAYS
BY THE CLASS. Class schedules may vary by week. Number of classes
scheduled will vary based on demand, skill set and availability.
PHYSICAL DEMANDS The ability to lift 25 pounds, stand, kneel, sit,
and walk for extended periods of time. Instructors may be on their
feet for up to 8 hours at a time Instructors will need to handle
and lift heavy kitchen equipment, chairs, tables. WORK ENVIRONMENT
This job occurs primarily in commercial kitchens which may vary in
temperature and humidity. Powered by JazzHR meXkq299Wt
Keywords: The Cambridge School of Culinary Arts, Middletown , Chef Instructor - Professional Pastry Programs - Per Diem, Hospitality & Tourism , Cambridge, Connecticut
