Culinary Workforce Training Program Lead Chef Instructor

Culinary Workforce Training Program
Lead Chef Instructor

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.

position description

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 CWTP curriculum to the seasons as well as other mission-driven organizational goals such as reducing waste. The applicant will possess a unique combination of adherence to high standards and empathy. All NMEP staff are expected to prioritize people and a focus on relationships while maintaining high standards of program delivery and using sustainable budgeting, resource, and time management practices. CWTP currently operates four 15-week cohorts per year, and the Lead Chef Instructor is responsible for executing programming during 10 of those 15 weeks (for a total of 40 weeks out of the year). The Lead Chef Instructor’s schedule depends on a number of scheduling and programmatic design factors, so the specific scheduling information provided here is subject to change.

90% Direct Culinary Instruction & Planning

  • For 40 weeks out of the year, provide 30-35 hours/week of culinary instruction through lectures and practical application of culinary techniques and procedures including facilitating integration of training as students complete food production and MCC culinary labs
  • 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 complicated and overlapping internal and external requirements
  • Enforce program policies and provide strong classroom management in dynamic learning settings
  • Assist with the admissions process including facilitating kitchen trials and evaluating applicants
  •  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
  • Follow organizational policies to manage uniform and supplies inventory and ordering for the Culinary Workforce Training Program while meeting organizational and program goals such as program self-sufficiency, local food dollar expenditure, and food waste reduction
  • Work with the Culinary Workforce Training Program team to make operational decisions for the program including program and student scheduling, communication with partner organizations, and creating communication tools such as  earning materials, calendars, and agendas
  • Support collection and reporting of all data needed for both internal and external program monitoring and improvement purposes

10% administrative

  • Attending or leading supervision and team meetings, responding to email and communications, professional development

other duties as assigned

  • All NMEP staff are expected to prioritize people and a focus on relationships while maintaining high standards of program delivery and using sustainable budgeting and time management practices.


required qualifications

  • 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
  • Proficiency in Google Suite and Microsoft Office including Excel
  • Valid ServSafe Certification
  • Experience and skill to communicate effectively with a wide variety of stakeholders in both leadership and team member roles
  • Must be available during program hours and during required staff meetings and events such as graduation

Preferred Skills, Qualities, and Experience

  • 1+ years classroom management and teaching experience, especially in an adult learning environment and/or with differently abled learners
  • 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

FYI Competencies

Communicates Effectively

You’re comfortable using a broad range of communication styles, and you choose appropriate, effective ways to communicate to different audiences in diverse situations. You show this competency when you:
communicate in a respectful tone and in a timely manner
listen and ask questions to understand other people’s viewpoints
use effective cross-cultural communication skills
be impeccable with your word, speak with integrity, say what you mean

cultivates innovation

You use information from a variety of sources—including personal experience and your own observations—to identify and solve problems. You take pride in your work and strive for excellence to achieve the best possible results. You show this competency when you:
generate ideas for improvement
pay attention to the quality of your work
try innovative ways to get things done
evaluate work results for effectiveness
persist when difficulties arise
recognize the human, interpersonal and technical sides of a problem
access, analyze and apply knowledge and skills from various disciplines
think critically, strategically, and creatively

builds networks

You work cooperatively and collaboratively with others to achieve collective goals. You plan, implement, manage and measure projects and tasks in a timely and directed manner. You put this competency into practice when you:
establish priorities to meet deadlines and communicate in a timely manner regarding deadlines
accept and provide feedback in a constructive and considerate way
share information and encourage others to do the same
support and motivate the group to perform at its best
show accountability to the team and follow through on your commitments
be respectful of others’ time, work styles and responsibilities
choose ethical courses of action
build equitable relationships

demonstrates self-awareness

You use sound judgment to meet or exceed workplace guidelines, standards and expectations. You acquire and apply new knowledge and skills in all of your experiences. You show this competency when you:
recognize your rights and responsibilities
abide by workplace policies and procedures
show a willingness to continuously learn and grow
request assistance when needed or when utilizing others’ abilities, knowledge and/or strengths would increase effectiveness of productivity
attempt not to take others’ actions personally, recognizing everyone has biases and references past experiences when determining how to best proceed
adapt to changing work priorities and workplace practices
carry out multiple tasks or projects at the same time by prioritizing based upon impact and interdependencies
practice self-compassion and avoid self-abuse and negative self-talk

situational adaptability

You recognize how your beliefs, ethics and actions fit within the context of a greater community. You show this competency when you:
know your personal convictions and strive to put them into practice within the context of the situation or task
accept responsibility for your own actions and perceive how they might be interpreted by others
shows respect for others’ rights and diverse ideas when determining how best to respond to a situation
consider the broader implications of your decisions rather than reacting reactively in the moment – think long-term, not short-term
do your best every day, but recognize your best may very due to factors inside and outside of your control

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


  • Permanent Full-time


  • Commensurate with experience, starting at $35,500 annually

reports to

  • Culinary Workforce Training Program Manager

to apply

To be considered for this position, please submit a resume and cover letter to No More Empty Pots at jobs@nmepomaha.org . Be sure to include why this position with No More Empty Pots is a good fit for you.
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.
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