Under supervision of the program manager, the part-time Culinary Contract Teacher will lead hands-on cooking and nutrition classes for youth ages 16 to 24.

Classes are taught to cohorts of up to 15 students. The classes are 1.5 or 2 hours and run for six to 12 sessions, usually once or twice a week. Each class includes a nutrition lesson and a hands-on cooking component.

The teacher will be responsible for honing an existing curriculum to fit different cohorts, purchasing ingredients, prepping classrooms, and leading classes for young people.

The goals of the classes are:

  • Youth gain skills on obtaining basic information from nutrition labels.
  • Youth gain skills on how to successfully following a recipe.
  • Youth gain knowledge about healthy food choices.
  • Youth feel confident when shopping for healthy food.
  • Youth gain knowledge about how food is grown.
  • Youth improve their collaboration and teamwork skills.
  • Youth are exposed to different types of work in the food industry.

This is a contract position, teaching around three classes a week. Fall sessions will begin in early October and run for about eight weeks. The teacher will be paid for four hours of work for each 1.5- or 2-hour class, to account for prep, set-up and clean-up time. Spring classes are not yet scheduled but will follow a similar schedule. Funding-permitting, there is the potential to expand this position to have additional responsibilities as the program grows.


  • Hone existing curriculum to fit youth skills and interests in line with program goals.
  • Overseeing students’ hands-on cooking work; ensuring a safe, successful, and educational experience for students.
  • Create an engaging environment and structure for youth to fully participate in activities.
  • Identify and coordinate field trips and/or guest speakers.
  • Be responsible for the safety and well-being of students and equipment.
  • Leave work spaces clean and usable by others.
  • Track student attendance and other paperwork as-needed.
  • Communicate and collaborate with Program Manager and other LAYC staff.
  • Promote a respectful, safe, multi-cultural setting.
  • Maintain a professional relationship with youth – no sharing of personal social media or socializing with youth outside of LAYC sanctioned events or field trips.


  • Experience leading workshops, trainings, or classes for youth, particularly at-risk or disconnected youth.
  • Experience designing curriculum.
  • Knowledge of basic nutrition and health practices.
  • Experience working with food.
  • Ability to relate to culturally diverse population.
  • Complete criminal record clearance.
  • Time management skills and ability to multi-task.
  • Excellent written and verbal skills.
  • Ability to speak Spanish preferred.


Work is a fairly physical with many duties requiring standing and walking around the classroom and kitchen. Work involves physical demands such as lifting 30 pounds or more, bending, lifting, stretching, pulling, walking or standing for extended periods of time.

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.


Submit a letter of interest, resume, and contact information for two professional references to julia@layc-dc.org