Teaching Kitchen Instructor & Garden Coordinator

Description:

Job Description: The Teaching Kitchen Instructor & Garden Coordinator will manage the St. Amant Teaching Kitchen and adjacent vegetable and herb garden classroom. The coordinator will also plan, lead, and coordinate cooking and gardening workshops.

Salary: $55,994 +, dependent on experience. The library offers health, vision, dental, and life insurance, paid vacation and sick leave, and participation in the Parochial Employees’ Retirement System of Louisiana.

Teaching Kitchen & Garden Goals:

• Create Culinary Learning Experiences: Host cooking demonstrations, workshops, and hands-on classes, that provide valuable skills - whether for home cooking or career exploration.

Preserve Cultural Heritage: Ensure that local food traditions are passed down while integrating new culinary influences. Promote Nutrition & Food Security: Offer cooking classes focused on healthy, budget-conscious meals helping participants to make informed food choices while still celebrating regional flavors.

• Support Farm-to-Table Cooking Education: Grow seasonal vegetables, herbs, and edible flowers to supply fresh ingredients for the Teaching Kitchen.

Promote Sustainability and Stewardship: Educate patrons on how to grow food at home using eco-friendly methods.

• Enhance Health and Wellness: Promote nutrition literacy by teaching the benefits of fresh, whole foods.

Serve as a Living Classroom: Offer educational programming on topics such as plant biology, pollinators, soil health, and food systems. Use the garden as a space for experiential learning, observation, and creativity.

Responsibilities include, but are not limited to:

Teaching Kitchen Instruction

• Plan and lead engaging cooking classes and demonstrations for patrons of all ages and skill levels.

Integrate seasonal produce from the garden into class menus and educational content. Teach food safety, nutrition, and culinary techniques in an inclusive and accessible manner.

• Collaborate with library staff to develop programs aligned with community interests and library goals.

Garden Classroom Management

• Oversee the planning, planting, and maintenance of the vegetable and herb garden used to supply the Teaching Kitchen.
• Coordinate gardening workshops and educational sessions on topics such as composting, organic practices, and seasonal growing.

Engage volunteers, patrons, and community partners in garden activities and upkeep.

• Ensure the garden is safe, productive, and aligned with sustainable practices.

Program Coordination & Outreach

• Maintain inventory and assist with purchasing ingredients, garden supplies, and equipment.
• Track program participation and gather feedback for continuous improvement.

Promote programs through library channels and participate in outreach and community events.

• Ensure both kitchen and garden spaces are clean, safe, and welcoming.

About the Teaching Kitchen:

The teaching kitchen is a fully equipped, multi-station culinary space designed for public programming.

It features:

Commercial-grade appliances including induction cooktops, convection ovens, and refrigeration units. Multiple prep stations to accommodate group workshops. A demonstration area with overhead camera and display for audience viewing. Integrated handwashing and sanitation stations. Direct access to the library’s teaching garden, which supplies seasonal herbs and vegetables for use in classes.

Adjacent seating and presentation space for lectures and tastings.

About Ascension Parish Library:

Ascension Parish Library is a vibrant, multi-branch public library system serving the people of Ascension Parish, Louisiana. APL is committed to lifelong learning, innovation, and community engagement. The library offers dynamic programming, modern resources, and welcoming spaces for patrons of all ages—from adult literacy and culinary education to makerspaces and outreach services, making it a vital hub for enrichment and connection. APL also provides robust digital services, including 24/7 access to eBooks, audiobooks, streaming media, and online learning tools.

Requirements:

Required Education:

Associate's degree in Culinary Arts or related discipline with three years of experience in the culinary industry OR any Associate's degree with five years of experience in the culinary industry.

Required Licenses or Certifications:

Certified Culinary Educator® (CCE®) Current ServSafe Manager certification or ability to obtain within 60 days of hire

Preferred Experience:

Three years of professional culinary experience working in the capacity of Sous Chef, Executive Sous Chef or Executive Chef.

Experience growing vegetables and herbs:

Experience teaching or facilitating group instruction in cooking and/or gardening for children and adults.:

Strong communication and interpersonal skills; ability to engage diverse audiences. Knowledge of food safety standards and organic gardening practices. Ability to work flexible hours, including evenings and weekends.

Physical Requirements:

Active, hands-on role requiring standing, lifting, and outdoor work in various weather conditions. May involve exposure to heat, sharp tools, soil, and food allergens.