Food Production Instructor

AMURT Lebanon Background:

AMURT’s mission is to help improve the quality of life for the poor and disadvantaged people of the world, and those affected by calamity and conflict. It aims to assist individuals and communities to secure life’s necessities and to gain greater social and economic fulfillment, while honoring individuals’ customs, language, and religious beliefs.

AMURT Lebanon registered in 2012 as an independent charitable organization and is affiliated with the AMURT Global Network, headquartered in Washington, USA.

Since 2012, AMURT has been addressing the Syrian crisis and its effects, as well as hardships the Lebanese community is experiencing. Its programs have ranged from disaster relief and emergency response, to psychosocial support, diverse education programs, child protection, social stability, and is currently focusing on the livelihoods sector.

Vocational Opportunities for Youths in Chouf and Aley:

Under this current project, funded by BMZ and KNH Germany, 500 youths between 15 and 25 years old are offered vocational qualification courses that encourage and support the Dual System approach, in addition to psychosocial support and other activities. The aim is to offer youth the space to grow, work on their self-development, and train not only in theoretical but also practical skills that are relevant for their future occupations and, most importantly, are oriented towards the actual needs of the Lebanese market.

Job Purpose:                                                                                                                 

In coordination with the Head Teacher and the Vocational Project Coordinator, the Food Production Instructor is responsible for designing and delivering a Food Production Curriculum and accompanying youth to reach the course’s learning objectives while continuously improving the classes to best accommodate the youth’s needs and abilities.

Job Duties and Responsibilities:

• Design a curriculum with clear learning objectives and outcomes.
• Use outcomes of Market Assessment in upper Chouf to better design the course curriculum according to the current practices and needs of the market.
• The course should include main lessons in Food Production such as:
  • Introduction to the kitchen and its various sections
  • Identification of different services in the field
  • Familiarization and understanding the usage of equipment and tools
  • Safety practices to be observed in the kitchen & first aid for cuts and burns
  • Hygiene practices to be observed in the working space and personnel
  • Familiarization and identification of commonly used foods
  • Demonstration of cooking methods
  • Preparation of different menus
• Create weekly lesson plans that deliver the principles, theory, skills and work ethic needed for youth to be able to apply for entry-level positions.
• Create an encouraging and positive learning environment that answers to all youth’s needs and abilities.
• Continuously monitor and assess classes, teaching methods, youth’s progress, and create necessary changes/improvements.
• Provide monthly evaluations to keep track on youth’s progress and course outcomes.
• Attend Teacher Meetings and AMURT Staff Meetings as requested.
• Perform other duties as required and agreed upon.

Personal Characteristics:

• Ability to work independently and within a team
• Ability to work under pressure and meet deadlines
• Enthusiastic and empathetic
• Sensitive and respectful of ethnic and cultural differences
• Approachable, trustworthy, and discrete
• Willingness to improve own knowledge and skills by participating actively in training sessions and capacity building activities
• Committed to equality and social inclusion
• Conscientious, with an excellent sense of judgment

Overall Monthly Reporting: Vocational Project Coordinator

Direct Daily Reporting: Head Teacher

Collaborates with: Logistics Officer, M&E Officer, Project Officer, PSS Team, Social Worker, Facilitators, Instructors

Other Contacts: HR Department, Finance Department