Chef Instructor - Pastry

LCI has earned the reputation as the premier culinary school in the south for graduating culinary professionals in the food service industry.

The Pastry Culinary Instructor is responsible for delivering high-quality vocational training to students, covering the full spectrum of pastry arts. This role requires an expert practitioner who can balance theoretical knowledge with advanced technical skills to prepare students for professional careers in the culinary industry.

• Curriculum Delivery: Instruct students in fundamental and advanced pastry techniques, including bread baking, chocolate work, sugar artistry, plated desserts, and Viennoiserie.
• Skill Demonstration: Perform precise, professional-grade demonstrations of recipes and techniques, ensuring students understand both the "how" and the "why" of pastry science.
• Student Assessment: Evaluate student performance through practical exams, written tests, and daily kitchen observations, providing constructive feedback to foster growth.
• Kitchen Management: Oversee the organization, cleanliness, and safety of the pastry lab, ensuring all equipment is maintained and sanitation standards (HACCP) are strictly followed.
• Industry Integration: Stay current with modern pastry trends and techniques to ensure the curriculum remains relevant to the 2026 culinary landscape.

• Education: An associate or bachelor’s degree in pastry arts
• Experience: A minimum of 5 years of professional experience in high-end pastry environments at the management level.
• Certification: Current food safety certification (e.g., Serv Safe Manager) is required. Current Certified Culinary Educator (CCE) and a Certified Executive Pastry Chef (CEPC) or candidate is willing to achieve the required certifications in a time frame required by the employer.

• Boulangerie: Mastery of yeast-leavened doughs, sourdough fermentation, and artisan breads.
• Confectionery: Proficiency in tempering chocolate, sugar pulling/blowing, and candy making.
• Classic & Modern Techniques: Expertise in French classical pastry (Pâte à Choux, Puff Pastry) as well as modern molecular gastronomy and vegan/gluten‑free baking.
• Cost Control: Ability to teach food costing, inventory management, and waste reduction.

• Soft Skills: Exceptional public speaking and instructional skills.
• Patience and the ability to mentor students with diverse learning styles.
• Strong organizational skills and attention to detail.

• Ability to stand for extended periods (6–8 hours).
• Ability to lift and carry up to 50 lbs. (e.g., sacks of flour or heavy equipment).

We are committed to diversity and inclusivity.