Recreational Chef Instructor

CocuSocial is a premier marketplace for cooking and tasting experiences, bringing together food lovers with interactive classes hosted in restaurants, breweries and hotels. Our mission is to make culinary education fun, affordable, and accessible, empowering individuals to discover and pursue their passion for cooking.

Position Overview
We’re looking for an enthusiastic and skilled Culinary Instructor to join the CocuSocial community. In this role, you'll lead hands-on cooking classes that inspire and educate participants of all levels. You’ll play a key part in creating enjoyable, memorable experiences that spark a lasting love for cooking. We're especially interested in instructors who specialize in pasta, pizza, dumplings, ramen, sushi, Thai, or Spanish cuisines.

Key Responsibilities

• Plan and conduct engaging, hands-on cooking classes tailored to a range of skill levels.
• Demonstrate essential cooking methods and ensure proper food handling throughout sessions.
• Foster a welcoming, inclusive, and fun learning environment.
• Oversee class setup, ingredient prep, and other logistical details.
• Offer guidance and feedback during class to support student success.
• Stay informed about culinary trends and continuously improve course content.

If you’re excited about sharing your culinary skills and inspiring others in the kitchen, we’d love to hear from you. Come join the CocuSocial family and help us make cooking fun and accessible for all!

Job Types: Part-time, Contract

Benefits:

• Flexible schedule
• Referral program

Work Location: In person

Prior experience as a culinary instructor or chef in a professional kitchen.

• Solid understanding of food safety standards and sanitation protocols.
• Strong communication skills and ability to connect with diverse groups.
• A genuine passion for teaching and sharing culinary expertise.
• Comfortable working in a dynamic, fast-paced setting while maintaining top-quality instruction.

All your information will be kept confidential according to EEO guidelines.