POSTED: 02/12/2024

The Sun Valley Culinary Institute (SVCI) is a community-supported, not-for-profit organization dedicated to serving as a culinary education hub. As an educational institution, SVCI caters to two distinct groups of students: aspiring professionals and enthusiastic home cooks. Our Professional Program is tailored for individuals committed to launching a career in the foodservice industry. This one-year program offers a unique blend of hands-on kitchen instruction and practical experience at an affordable cost, with a focus on maintaining small class sizes. SVCI’s approach stands as an alternative to traditional college-level culinary arts programs. The Professional Program is a non-accredited initiative, comprised of two 10-week blocks of intensive training and eight months of industry experience through two four-month externships. Meanwhile, we offer a wide range of Enthusiast Classes to the public while our professional students are engaged in their externships. This scheduling aligns with Sun Valley’s peak seasons when there is a high demand for expertly delivered cooking classes and catering services.

Due to our school’s small size and the mix of professional curriculum, enthusiast classes, and community activities, the role of Culinary Director is multifaceted. We seek a Culinary Director with strong culinary skills, instructional prowess, and program management expertise. The primary responsibility of the Culinary Director is to provide daily instruction to both professional and enthusiast students. Additionally, the Culinary Director plays a pivotal role in identifying and developing innovative programs and revenue streams that align with SVCI’s mission.

Required Experience:

• A minimum of 5 years of experience as a Chef Instructor.
• Substantial experience in culinary education, ideally encompassing instructional and administrative roles.
• Proven leadership capabilities.

Recommended Experience:

• Professional experience across various foodservice segments.
• An ability to thrive in a start-up environment.
• Experience in non-vocational (enthusiast) cooking classes.
• Catering
• Possession of professional certifications.

Ideal candidates for this position are self-starters with a demonstrated track record of guiding organizations toward excellence. This individual should also exhibit strong leadership, organizational, and interpersonal skills. Some proficiency in fundraising, public relations, and community engagement is desirable.

Responsibilities of the Culinary Director include:

Overseeing day-to-day culinary operations for both professional and enthusiast classes, dinners,and caterings.

This encompasses:

• Delivering professional classes.
• Developing and delivering enthusiast classes.
• Creating dinner and catering menus.
• Managing all kitchen assets, staff, and activities.
• Recruiting professional students, supervising externships, conducting student assessments, and providing career advising.
• Adapting the professional curriculum as needed.
• Maintaining the operational budget.
• Developing and delivering other innovative culinary activities as appropriate.
• Supporting marketing, media, public relations, and event activities as required.
• Other duties as assigned.

Reporting: The Culinary Director reports to the Executive Director.

For more information or to apply, email a resume and cover letter to This email address is being protected from spambots. You need JavaScript enabled to view it..