Instructor

Description

Job Summary: This professional will be responsible for planning, delivering, and assessing theoretical and practical gastronomy classes, stimulating student development. Key Highlights: 1. Planning and delivery of theoretical and practical classes 2. Mediation and assessment of student learning 3. Development of new learning experiences **Job Description and Responsibilities:** **Working Hours:** Morning, afternoon, and evening (according to unit requirements). **Level:** Professional **Employment Type:** Permanent – CLT * Plan theoretical and practical classes in accordance with institutional regulations; * Prepare necessary materials for delivering theoretical and practical classes; * Deliver or teach classes in accordance with course syllabi and other institutional regulations; * Record attendance and educational activities daily in the Senac DF information system, as required by the educational unit; * Facilitate learning situations, as well as assess and support student recovery, using teaching-learning methodologies that integrate theory and practice in ways adapted to emerging realities and trends in education and the world of work; * Inspire, mobilize, and develop students in assigned classes, observing the Senac Pedagogical Model’s Formative Marks, helping foster a participatory and innovative learning environment; * Carry out integrated course planning in collaboration with instructors of other curriculum components, promoting student learning; * Encourage and monitor students to achieve defined learning objectives. * Participate in implementing Senac’s educational solutions; * Propose to Senac-DF new learning experiences and educational services based on diagnostics derived from interaction with students and the labor market; * Integrate students with disabilities and/or learning difficulties into classes so they feel welcomed and receive the necessary support to develop competencies outlined in the courses; * Perform processes, routines, and activities within their area of responsibility; * Represent their field/sector at relevant events and/or forums; * Comply with and uphold organizational policies, mission, and strategic vision; * Develop and maintain up-to-date procedures and documents related to their area of responsibility; * Comply with policies, standards, regulations, risk controls, institutional programs, information security, health, and environmental safety; * Sign and submit documents to regulatory agencies when delegated by Senac/DF; * Comply with and enforce the organization’s Code of Ethics; * Perform other duties compatible with those specified for the position and/or according to site-specific requirements or needs. **Requirements:** **Mandatory Education and Knowledge:** * Bachelor’s degree in Gastronomy, duly registered with an institution of higher education recognized by the Brazilian Ministry of Education (MEC). **Desirable Education and Knowledge:** * Postgraduate degree in fields related to Gastronomy; * Basic and advanced culinary techniques; * Food hygiene and safety; * Kitchen management and menu planning; * Kitchen equipment and technologies; * International and Brazilian cuisines. **Mandatory Professional Experience:** * Minimum of six (6) months’ experience across various gastronomy areas, including hot kitchens, cold kitchens, pastry, and baking; * Experience as Head Chef, Sous Chef, or Professional Cook. **Desirable Professional Experience:** * Professional teaching experience in gastronomy, culinary arts courses, and/or mentoring in professional kitchens. JOB DESCRIPTION – SELECTION PROCESS 002/2026 **Benefits:** Medical assistance, Childcare allowance, Private pension plan, Life insurance, Meal voucher, Transportation voucher