Part-Time Instructor Culinary (POOL

Hourly rate, Stipend, or Load Unit $752 per load unit (subject to change due to ongoing faculty negotiations)

Close Date

Close Date 07/01/2027

Open Until Filled No

Open Until Filled Notes

Open Until Filled Notes POOL - Open For 2026-27 Academic Year

Position Type/Employee Class

Position Type/Employee Class Part-Time Instructor

Instructor Status

Instructor Status This is a part-time instructor position, non-represented and non-benefited.

Overtime Eligible Exempt

FLSA Status

FLSA Status Learned Professional

Campus Location

Primary Purpose

Conduct instruction in the discipline of Hospitality Management and Culinary Arts. This includes preparation, lecturing, demonstrations, and the facilitation of class activities in the demonstration theater providing individualized assessment, feedback, and evaluation of student progress. Part-time instructors' direct student discussion and evaluate student performance in the classroom.

• Provide lecture and lab instruction in areas such as sanitation and safety, front and back of the house operations, menu development and planning, leadership/supervision skill development, food and supply cost management, customer service, law, and management. Teaching assignments may include courses taught during the day and/or evening, and weekends.
• Collaborate with Cascade Culinary Institute instructional team and administrative team as it relates to both the short-term and long-term strategic planning for the Cascade Culinary Institute. To contribute towards curriculum development that supports high quality instruction. To also support the advancement of the Cascade Culinary Institute brand through industry engagement and community service‑learning opportunities.
• Implement classroom management principles and grading procedures as directed by the Cascade Culinary Institute administrative team. Support retention and community engagement initiatives, and leverage COCC PT faculty training and resources on a consistent basis.
• To utilize a diversity of delivery mediums (ie: video, lecture, demo, student presentations, etc) within the classroom to accommodate for a diversity of student learning styles, while also delivering courses within the pre-established scheduled class period.
• Hold at least one hour of office time per class taught.
• Perform other essential duties and tasks as assigned.
• Cooperate with other College personnel while complying to institutional policies and procedures.
• To assist students with career planning, job placement, and follow‑up studies and act as a resource person for students.

Knowledge, Skills, and Abilities

• Thorough knowledge in the field of culinary arts.
• Ability to adapt and use a variety of teaching and assessment techniques including the use of technology to enhance student success.
• Ability to observe, direct, and oversee students ensuring safety in the classroom or laboratory.
• Ability to work with and present various curriculum concepts to a wide range of students with varying diverse backgrounds, abilities, and learning styles.
• Ability to effectively use Microsoft office suite, various course management systems, technology to teach traditional, hybrid, or online courses and other technology used in the instruction setting.
• Ability to teach at various hours and travel to Branch campus locations, as required.
• Ability to foster a collaborative atmosphere among students and the willingness to work as a member of a team with faculty.
• Excellent oral, written and electronic communication skills.

Work frequently involves unpleasant conditions such as general kitchen maintenance/cleaning, using irritating chemicals, being exposed to temperature extremes within walk‑in refrigerators/freezers, etc. The nature of the position involves almost constant standing, walking, and occasional heavy lifting up to 50 pounds. The individual must reach, bend, stoop, crouch, and perform similar functions. The employee is required to meet physical and ergonomic requirements of the program area as this may vary from positions.

All individuals are required to be able to perform the essential functions with or without…