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