Chef Instructor - Culinary Media
About the position
The Chef Instructor – Culinary Media is a hybrid role that combines facilitating course(s) in the curriculum of Auguste Escoffier School of Culinary Arts (AESCA) with on-camera culinary expertise. This role requires balancing teaching in an online environment with serving as an on-camera culinary professional for in-studio and off-site educational video content, live broadcasts, and digital demonstrations. As a faculty member, they deliver engaging, learner-centered instruction with attention to each student in their charge, guided by the Academic Operations Manager. As an on-camera media talent, they are guided by the Manager of Content Development in collaboration with the Media Production Team to deliver engaging and skilled culinary arts demonstrations, course resources, and marketing content. The Chef Instructor embodies the Escoffier standard of professionalism, encouraging culture of learning that values mutual respect, lifelong learning, ethical behavior, and personal and professional development both in the virtual classroom and on set. This role collaborates with the Curriculum and Content Development team and Academic Operations to ensure that all instructional and media experiences reflect Escoffier’s mission of excellence in culinary education. Courses taught by the Instructor may be part of one specific program of study, or they may include students from a cross-section of multiple programs with similar course requirements. As such, the Instructor is keenly aware of their audience and tailors their teaching to meet the needs of their students.
Responsibilities
• Engages students to facilitate learning and achieve course learning objectives using best practices for adult education and maintaining academic integrity.
• Support student success through consistent communication, timely grading, and proactive outreach to at-risk students.
• Uses professional and respectful communication with students and team members, providing outstanding customer service to both external and internal customers.
• Relates professional experience to learning through the introduction of industry perspectives into course(s) and maintains active awareness of professional/industry trends and opportunities.
• Provides added value beyond the baseline course materials, actively owning the course information, and providing personal insight into the subject matter.
• Adheres to scheduled timelines for specific outreach, communication, feedback, and task completion as outlined by the Academic Leadership Team.
• Attends scheduled meetings, workshops, and faculty meetings each term.
• Supports the Academic Leadership Team with course or program-related tasks and inquiries
• Supports the Registrar’s Office in maintaining accurate student records.
• Other duties as required or assigned.
• Serve as on-camera chef talent for culinary demonstrations, instructional videos, livestreams, and other digital educational content.
• Under the direction of the Director of Curriculum and Content Development, work collaboratively with the Manager of Content Development and the Media Production Team to plan, rehearse, and film culinary media projects.
• Represent the Escoffier brand with professionalism, clarity, and enthusiasm on camera and during public appearances.
• Participate in script review, concept development, and post-production feedback to ensure educational alignment and accuracy.
• Travel regularly to Studio E (River North neighborhood, Chicago, IL) and occasionally to the corporate office in Schaumburg, IL and off-site locations for special filming or live demonstrations.
• Maintain awareness of culinary media trends and educational storytelling techniques to support innovative visual learning content.
• Partner with the Curriculum and Content Development team to align all media and instructional efforts with course outcomes and program goals.
• Support institution-wide initiatives that enhance the student experience, retention, and academic quality.
• Communicate effectively across academic and production departments to ensure deadlines and standards are met.
• Serve as a visible ambassador of Escoffier’s mission, values, and “Escoffier Way” in all interactions—whether in class, in studio, or on location.
Requirements
• Associate Degree in Culinary Arts, Pastry Arts, or a related field, or completion of an accredited culinary training program plus 2 years of full-time equivalent (4,000 hours) employment experience in the field, or 5 years full-time equivalent (10,000 hours) employment experience if no formal education has been completed.
• Demonstrated on-camera or public presentation experience required; prior media or production experience strongly preferred.
• Previous teaching experience in online, hybrid, or residential settings preferred.
• Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), or equivalent professional certification preferred.
• Minimum of a Baccalaureate Degree, with adequate preparation in the subject matter areas the instructor is assigned to teach.
• Demonstrated work experience relevant to the subject matter area the instructor is assigned to teach.
• Previous teaching experience in either online or residential campus preferred.
• Industry certifications as applicable to the subject area are preferred.
• Strong on-camera presence and communication skills; ability to teach and inspire through visual media with emphasis on cooking techniques
• Comprehensive culinary expertise with the ability to translate techniques for online and video-based audiences.
• Collaborative mindset with a strong ability to work across instructional, creative, and production teams to achieve common goals
• Perceptive and seeks to understand how their role fits into the larger organization
• Excellent organizational and time-management skills to balance teaching and filming schedules
• Flexible to accommodate filming days and production needs based on the organization’s needs
• Customer Service mindset when serving both external and internal customers
• Exceptional verbal and written communication skills
• Receptive to direction, coaching, and feedback related to both instruction and on-camera performance
• Technologically proficient with Microsoft Office, Google Workspace, video conferencing tools, and learning management systems (e.g., Moodle)
• Commitment to diversity, ethics, and professional conduct in alignment with AESCA’s institutional values
• Nature of work requires an ability to operate both standard office and kitchen equipment.
• This role requires significant computer, video conference and/or phone work daily which may include sitting for long periods of time.
• Frequent standing, lifting, and movement required during filming and cooking demonstrations.
• Ability to lift and carry up to 25 pounds and stand for extended periods in a studio kitchen environment.
• The is a Hybrid role where work is split between a remote/home office location, the Studio E kitchen studio in Chicago, and various off-site filming locations.
• Some of the work must be performed in a private, quiet, distraction-free environment free of pets, adults and/or children being present in the background.
• Requires the ability to safely use and maintain professional kitchen tools and commercial cooking equipment in accordance with institutional and industry safety standards.
• Student-facing work and media work must be done while wearing Escoffier-branded attire, including a chef jacket or polo shirt as appropriate per subject matter.
• Travel is required for filming or live demonstration events, occasionally involving one or more overnight stays.
Benefits
• Medical, Dental, Vision, Life, Voluntary life and disability insurance
• 401k Retirement Program with an employer match
• Enhanced Employee Assistance Program
• Vacation and sick days
• 11 paid holidays
Apply Now
Apply Now
The Chef Instructor – Culinary Media is a hybrid role that combines facilitating course(s) in the curriculum of Auguste Escoffier School of Culinary Arts (AESCA) with on-camera culinary expertise. This role requires balancing teaching in an online environment with serving as an on-camera culinary professional for in-studio and off-site educational video content, live broadcasts, and digital demonstrations. As a faculty member, they deliver engaging, learner-centered instruction with attention to each student in their charge, guided by the Academic Operations Manager. As an on-camera media talent, they are guided by the Manager of Content Development in collaboration with the Media Production Team to deliver engaging and skilled culinary arts demonstrations, course resources, and marketing content. The Chef Instructor embodies the Escoffier standard of professionalism, encouraging culture of learning that values mutual respect, lifelong learning, ethical behavior, and personal and professional development both in the virtual classroom and on set. This role collaborates with the Curriculum and Content Development team and Academic Operations to ensure that all instructional and media experiences reflect Escoffier’s mission of excellence in culinary education. Courses taught by the Instructor may be part of one specific program of study, or they may include students from a cross-section of multiple programs with similar course requirements. As such, the Instructor is keenly aware of their audience and tailors their teaching to meet the needs of their students.
Responsibilities
• Engages students to facilitate learning and achieve course learning objectives using best practices for adult education and maintaining academic integrity.
• Support student success through consistent communication, timely grading, and proactive outreach to at-risk students.
• Uses professional and respectful communication with students and team members, providing outstanding customer service to both external and internal customers.
• Relates professional experience to learning through the introduction of industry perspectives into course(s) and maintains active awareness of professional/industry trends and opportunities.
• Provides added value beyond the baseline course materials, actively owning the course information, and providing personal insight into the subject matter.
• Adheres to scheduled timelines for specific outreach, communication, feedback, and task completion as outlined by the Academic Leadership Team.
• Attends scheduled meetings, workshops, and faculty meetings each term.
• Supports the Academic Leadership Team with course or program-related tasks and inquiries
• Supports the Registrar’s Office in maintaining accurate student records.
• Other duties as required or assigned.
• Serve as on-camera chef talent for culinary demonstrations, instructional videos, livestreams, and other digital educational content.
• Under the direction of the Director of Curriculum and Content Development, work collaboratively with the Manager of Content Development and the Media Production Team to plan, rehearse, and film culinary media projects.
• Represent the Escoffier brand with professionalism, clarity, and enthusiasm on camera and during public appearances.
• Participate in script review, concept development, and post-production feedback to ensure educational alignment and accuracy.
• Travel regularly to Studio E (River North neighborhood, Chicago, IL) and occasionally to the corporate office in Schaumburg, IL and off-site locations for special filming or live demonstrations.
• Maintain awareness of culinary media trends and educational storytelling techniques to support innovative visual learning content.
• Partner with the Curriculum and Content Development team to align all media and instructional efforts with course outcomes and program goals.
• Support institution-wide initiatives that enhance the student experience, retention, and academic quality.
• Communicate effectively across academic and production departments to ensure deadlines and standards are met.
• Serve as a visible ambassador of Escoffier’s mission, values, and “Escoffier Way” in all interactions—whether in class, in studio, or on location.
Requirements
• Associate Degree in Culinary Arts, Pastry Arts, or a related field, or completion of an accredited culinary training program plus 2 years of full-time equivalent (4,000 hours) employment experience in the field, or 5 years full-time equivalent (10,000 hours) employment experience if no formal education has been completed.
• Demonstrated on-camera or public presentation experience required; prior media or production experience strongly preferred.
• Previous teaching experience in online, hybrid, or residential settings preferred.
• Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), or equivalent professional certification preferred.
• Minimum of a Baccalaureate Degree, with adequate preparation in the subject matter areas the instructor is assigned to teach.
• Demonstrated work experience relevant to the subject matter area the instructor is assigned to teach.
• Previous teaching experience in either online or residential campus preferred.
• Industry certifications as applicable to the subject area are preferred.
• Strong on-camera presence and communication skills; ability to teach and inspire through visual media with emphasis on cooking techniques
• Comprehensive culinary expertise with the ability to translate techniques for online and video-based audiences.
• Collaborative mindset with a strong ability to work across instructional, creative, and production teams to achieve common goals
• Perceptive and seeks to understand how their role fits into the larger organization
• Excellent organizational and time-management skills to balance teaching and filming schedules
• Flexible to accommodate filming days and production needs based on the organization’s needs
• Customer Service mindset when serving both external and internal customers
• Exceptional verbal and written communication skills
• Receptive to direction, coaching, and feedback related to both instruction and on-camera performance
• Technologically proficient with Microsoft Office, Google Workspace, video conferencing tools, and learning management systems (e.g., Moodle)
• Commitment to diversity, ethics, and professional conduct in alignment with AESCA’s institutional values
• Nature of work requires an ability to operate both standard office and kitchen equipment.
• This role requires significant computer, video conference and/or phone work daily which may include sitting for long periods of time.
• Frequent standing, lifting, and movement required during filming and cooking demonstrations.
• Ability to lift and carry up to 25 pounds and stand for extended periods in a studio kitchen environment.
• The is a Hybrid role where work is split between a remote/home office location, the Studio E kitchen studio in Chicago, and various off-site filming locations.
• Some of the work must be performed in a private, quiet, distraction-free environment free of pets, adults and/or children being present in the background.
• Requires the ability to safely use and maintain professional kitchen tools and commercial cooking equipment in accordance with institutional and industry safety standards.
• Student-facing work and media work must be done while wearing Escoffier-branded attire, including a chef jacket or polo shirt as appropriate per subject matter.
• Travel is required for filming or live demonstration events, occasionally involving one or more overnight stays.
Benefits
• Medical, Dental, Vision, Life, Voluntary life and disability insurance
• 401k Retirement Program with an employer match
• Enhanced Employee Assistance Program
• Vacation and sick days
• 11 paid holidays
Apply Now
Apply Now