Job Description

Lead Instructor

Reports to:

Culinary Operations Director

Job Summary

The Lead Instructor is a full-time leadership role responsible for overseeing daily culinary operations, including ordering, inventory management, teaching high-quality classes, training staff, and holding the team accountable to Food Lab standards. This role also supports facility maintenance needs to ensure the kitchen remains safe, functional, and guest-ready at all times. The Lead Instructor leads by example, consistently reinforcing Food Lab's standards of hospitality, organization, and execution.

Schedule- Nights and weekends required and non- negotiable.

Typical week includes a couple of prep and admin days (these are daytime hours) and 3 teaching days, teaching shifts are typically 2-10.

Essential SkillsCulinary, Teaching & Class Leadership

Strong culinary knowledge across multiple cuisines Ability to teach hands-on classes with clear pacing and engaging instruction Skilled in managing class flow, maintaining guest experience, and overseeing staff during service

Ordering, Inventory & Operational Oversight

Responsible for weekly food ordering based on class calendars and inventory needs Maintain accurate ingredient inventory and kitchen organization Track usage, waste, and par levels to support cost control and operational consistency Assist with facility upkeep by identifying maintenance needs and coordinating with the Culinary Operations Director

Staff Training & Accountability

Train new instructors, assistants, and support staff in Food Lab's systems Ensure all staff follow Food Lab's teaching standards, workflows, and cleanliness expectations Model leadership, professionalism, and strong communication

Day-to-Day Responsibilities

Teach scheduled public and private classes following Food Lab's instructional structure Lead kitchen staff during classes, delegating tasks and ensuring smooth execution Oversee class pacing, recipe execution, and guest experience Maintain and track inventory; complete ordering for Boulder (or assigned location) Keep kitchens clean, organized, stocked, and compliant with health and safety standards Identify and report maintenance issues; support operational upkeep Train and mentor instructors and assistants; hold staff accountable when expectations are not met Communicate class outcomes, staff performance, and operational needs to the Culinary Operations Director Participate in team meetings, trainings, and planning sessions

Requirements

3-5 years of professional culinary experience, preferably in teaching, restaurant leadership, or event-based cooking Strong communication and instructional skills with confidence leading groups Experience ordering ingredients, managing inventory, and maintaining organized kitchens Demonstrated ability to train staff, give feedback, and hold team members accountable Ability to multitask in a fast-paced, high-volume environment Strong organizational skills and attention to detail Ability to identify maintenance issues and support facility upkeep ServSafe Manager certification (or willingness to obtain) Ability to lift 40-50 lbs and stand for extended periods Flexible availability, including evenings and weekends (Thursday-Sunday + admin Monday) Reliable, professional, and committed to Food Lab's standards of hospitality and execution
Pay: $33.00 - $36.00 per hour

Expected hours: 35.0 - 40.0 per week

Benefits:

401(k) Paid time off
Work Location: In person