No More Empty Pots follows an accountability model where all candidates for NMEP positions are evaluated on “get it,” “want it, “capacity to do it,” and alignment with organizational core values. All candidates must have the ability to:

• Engage in effective communication

• Accept challenges

• Prioritize tasks

• Use critical thinking skills to solve problems

• Be rooted in their “Why”

• Work independently and in team settings

• Work with a growth mindset

• Be detail oriented and deadline driven

• Display commitment to NMEP’ mission

• Be dedicated to reducing structural inequities

• Prioritize people and relationships

• Maintain high standards of program delivery and customer service

• Be self-starting with confidence to ask questions or ask for help

• Have ownership of job accountabilities
  

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 CCP curriculum to the seasons as well as other mission-driven organizational goals such as reducing waste and meeting program objectives. The applicant will possess a unique combination of adherence to high standards and empathy. The current program design is 8 weeks in length and uses an in-person instructional model, as well as concurrent hands-on work experience. The applicant is interested in strengthening facilitation skills by learning and implementing teaching techniques that increase student learning in collaboration with the Curriculum Specialist. The Culinary Certificate Program currently operates by collaborating with a number of partners including Metropolitan Community College.

REPORTS TO

Programs and Operations Manger

1. Leadership + Management = Accountability: Ensure team members and students have clear roles, expectations, and tools to do the job. Provide feedback and development opportunities to hold each person accountable while supporting their growth.

2. Design and implement programming that ensures students are equipped with job-readiness skills that support living-wage employment

3. Follow standard operating procedures in alignment with the expectations set forth by the catalog and the Nebraska Department of Education

4. Oversee day-to-day operations of the Culinary Certificate Program ensuring efficiency and high-quality programming within budget.

5. Observe and evaluate student performance and behavior, including filling out rubrics, grading, and assessing skills, and delivering effective feedback to improve student learning.

80% DIRECT CULINARY INSTRUCTION & PLANNING

Direct Culinary Instruction

• Provide 20-30 hours/week of culinary instruction through lectures as well as direct culinary instruction

• Use educational best practices to design programming that ensures students are equipped with job-readiness skills that support living-wage employment

• Use facilitation skills to deliver direct instruction per the curriculum, guide students through the practice of skills, and provide opportunities for students to demonstrate skills independently

• Observe and give feedback to students as they complete face-to-face instruction and work experience

• 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 overlapping internal and external requirements

• Enforce program policies and provide strong classroom management in