CocuSocial is one of the largest marketplaces for culinary experience in the US. We empower individual chefs and businesses to host a variety of cooking classes, baking classes, wine tasting workshops, and mixology classes. We are growing fast and currently offering service in 31 major cities in the US including New York, San Francisco, LA, Chicago, Austin, Atlanta, Washington DC, Seattle, Philadelphia, and San Diego. Our mission is to educate, entertain, and bring people together through food and drink.
CocuSocial is one of the premiere culinary experience providers in the US. As a minority founded and owned company, we celebrate diversity and inclusivity of all backgrounds. Our team of Chef Instructors based in 26 different cities across the U.S. and the variety of different cooking classes and experiences offered through our platform reflect our philosophy that through food, we can come together and connect with one another - regardless of differences in culture, ethnicity, religion, or sexual orientation.
We are seeking experienced chef instructors to teach live, in-person recreational cooking, baking, and pastry classes. This opportunity is not virtual. This opportunity is available for chefs who are interested in teaching in one of CocuSocial's partner venues (restaurants, hotels, breweries, event spaces).
CocuSocial Chef Instructors can expect flexible scheduling, the opportunity to teach recipes and dishes they're passionate about, a supportive team to assist in creating best-selling classes, and competitive compensation.
We're looking for experienced chef instructors who are comfortable teaching any of the following popular international dishes: Sushi, Dumplings, Handmade Pasta, French Macarons, Choux Pastry, Pad Thai, Spanish Paella, and Spanish Tapas.
The instructor will be responsible for leading and organizing the entire class, including purchasing ingredients, setting up, teaching each dish step-by-step in a hands-on manner, and cleaning up.
This is a part-time contract role with flexible scheduling.
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