Position Summary:

The Culinary Arts Teaching Artist will guide youth in mastering the fundamentals of
cooking, baking, and food preparation, while introducing them to the world of food-based
entrepreneurship. This role emphasizes both practical culinary skills and the business
mindset needed to succeed in the food and retail industries. Apprentices will gain handson experience in the kitchen, learn how to create and market their own food products, and
explore the basics of running a small food or retail business. The ideal candidate is
passionate about teaching and mentoring young people, helping them develop the skills
and entrepreneurial knowledge to thrive in these industries.

Key Responsibilities:
• Provide instruction on culinary techniques including meal preparation, baking,
flavor pairing, food presentation, and kitchen organization.
• Teach food safety, sanitation, and proper kitchen organization to maintain a safe
and efficient working environment.
• Lead hands-on cooking workshops, allowing apprentices to experiment with
different flavors and techniques to prepare healthy, delicious meals.
• Guide apprentices in creating food products for retail, teaching them how to price,
package, and market their creations.
• Introduce apprentices to the fundamentals of food entrepreneurship, covering
topics like product development, business planning, customer service, and
marketing.
• Mentor apprentices as they develop their own culinary projects, offering guidance
and feedback on planning, preparation, and execution, such as pop-up shops, food
markets, or catering events.
• Facilitate events where apprentices can showcase and sell their food products,
providing real-world experience in the food and retail industries.
• Teach apprentices about sustainable food practices, including farm-to-table
concepts and ethical sourcing.
• Foster teamwork, creativity, and leadership through collaborative food projects and
business planning.
• Oversee and support apprentices in completing client-based projects, ensuring
high-quality results and professional delivery.
• Create an inclusive and supportive environment that fosters creativity, confidence,
and entrepreneurial skill development.
Qualifications
• Professional experience in the culinary arts, focusing on food preparation, cooking,
and baking, with knowledge of food safety and sanitation regulations.
• Experience in food entrepreneurship or managing a small food business, along with
an understanding of retail and food service operations.
• Proven track record in working with youth in instructional or mentorship roles,
particularly in educational settings that emphasize skill-based learning.
• Exceptional organizational, communication, and leadership skills, with a passion
for culinary arts and fostering creativity and entrepreneurial thinking in young
people.
• Strong project management abilities, committed to helping young people develop
their creative and entrepreneurial skills
• Ability to foster creativity and entrepreneurial thinking in apprentices.
• Must pass a background check.

Time Commitment:
The SPARK! meets Tuesdays & Thursdays from 5:00 PM to 7:30 PM, with the Kickoff & Orientation on October 1st and Celebration Event on December 19th
Apprentices will engage in weekly sessions, building skills and working on creative projects.
Teaching artists are expected to attend the kickoff & orientation and celebration and commit to every Tuesday from October 8th - December 17th.
Discipline Focused Workshops
(Tuesdays)
Entrepreneurship & Business Workshops
(Thursdays)
October 8th
October 15th
October 22nd
October 29th
November 5th
November 12th
November 19th
November 26th
December 3rd
December 10th
December 17th
October 10th
October 17th
October 24th
October 31st
November 7th
November 14th
November 21st
November 28th (No programming)
December 5th
December 12th
December 19th

Additional Notes:
This is an independent contractor position. While the primary responsibilities and needs for this role have been outlined, they may not be all-encompassing. Flexibility is expected as the program evolves, and additional tasks may arise to support the success of participants and the overall program. Direction and guidance will be provided by the Executive Director and Program Coordinator, ensuring that all activities align with the program's goals and objectives. The selected candidate should be open to collaboration and adaptable to the program's dynamic nature.

Diversity, Equity and Inclusion Pledge:
The Y of the North is committed to the work and everyday practices of eliminating disparities and eradicating of unjust systems to become a multicultural, anti-racist and anti-oppressive organization. YMCA of the North team members and volunteers must exemplify the association's mission, vision and values of caring, equity, honesty, respect and responsibility.
The YMCA of the North continues to develop plans and strategies to ensure team members and volunteers reflect the demographics of the communities we serve. We will continually conduct institutional racism and oppression review of our policies, procedures and practices in recruitment and selection; compensation and benefits; professional development and training; promotions; transfers; layoffs; terminations; and the ongoing development of a multicultural, anti-racist and anti-oppressive work environment and culture that promotes equity and respect for the human dignity of all. We value and respect this diversity and choose to be inclusive through our acceptance of all.