Culinary Arts Instructor

Position: Culinary Arts Instructor (10 month)
Position Information

Position Title Culinary Arts Instructor (10 month) Announcement Summary

Fayetteville Technical Community College is recruiting for a new member to join our Business Programs Team and now accepting applications for a full-time Culinary Arts Instructor!

Qualified candidates will share a passion for Culinary Arts and provide students with a rich, relevant and engaging academic experience to prepare them for success in this exciting and challenging career.

We offer a valuable benefits package that includes the following:

NC State Health Plan

NC State Retirement Plan

Paid Leave

Paid Holidays

Cafeteria Plan (IRS Code Section 125)

Educational Benefits

Longevity

TRICARE Supplement Benefits

Full-time employee benefits.

Duties

The incumbent in this job is expected to assist the College in achieving its mission and purpose. Customer focus, college service, and a willingness to assist as needed are expectations for all employees.

Professionals with experience in culinary or hospitality operations who are interested in teaching, mentoring, and preparing students for real-world industry environments are encouraged to apply. Institutional support is provided for instructional systems and academic processes.

What This Role Looks Like in Practice

This position is best suited for a professional with real-world culinary or hospitality experience who is interested in teaching and mentoring students preparing for industry careers. Faculty in this role spend significant time in instructional kitchens and labs, guiding students through production, service, food safety, teamwork, and professional expectations typical of commercial food service and hospitality environments.

Instructional responsibilities include planning and delivering hands-on labs, supervising production and service activities, assessing student performance, maintaining inspection-ready kitchens, and supporting students through advising and mentorship. Institutional training and support are provided for required academic systems, policies, and instructional technologies.

Mastery of Subject Matter (Professional Culinary & Hospitality Expertise):

* Demonstrate a thorough, accurate, evidence-based, and up-to-date knowledge of current professional standards, techniques, food safety practices, and industry expectations.

* Display the ability to explain and apply industry principles, standards, and best practices within the assigned field or discipline. (i.e., explain the "why" behind techniques, processes, workflows, and industry best practices, and help students understand how decisions impact outcomes)

* Connect the assigned subject matter with related fields.

* Demonstrate competency in laboratory areas, instructional kitchens, production labs, and hands-on learning environments as appropriate.

Teaching Performance:

* Teach all courses according to the published curriculum with an assigned course load to meet the College guidelines, goals, and objectives.

* Prepare, distribute, and submit syllabi and approved course outlines for all assigned sections in accordance with program and division policies; templates and guidance provided.

* Plan, organize, and facilitate demonstrations, labs, and activities that help students understand and apply skills effectively.

* Modify, where appropriate, instructional methods and strategies to improve student retention, meet diverse student needs, and make referrals for students needing additional assistance. (i.e., adjust teaching approaches when students are struggling and connect them with appropriate support resources when needed)

* Recommend to the Department Chairperson or Program Coordinator improvements to the instructional program including, but not limited to curriculum, textbooks, instructional techniques, modes of delivery, equipment, hardware, software, and facilities. (i.e., share professional insight on equipment, tools, workflows, and instructional resources that reflect current industry practice)

* Maintain currency and incorporate new instructional techniques and technologies into the face-to-face and/or virtual classrooms.

* Periodically evaluate and develop new courses. Participate in updating or improving course content to reflect current industry standards.

* Maintain face-to-face and/or virtual classroom by creating a professional, respectful, and well-organized learning environment.

Mastery of Instructional Technology:

* Use current technologies to enhance teaching and student learning. Demonstrate knowledge of and skill in completing basic computer operations.

* Use the college's learning system to develop and maintain an electronic learning site for all assigned course. Post course materials, assignments, grades, and announcements; training and templates provided.

* Follow established guidelines for online course setup and delivery in compliance with FTCC's Online Standards Handbook.

* Find and use credible industry resources, articles, videos, and reference materials to support instruction.

* Provide online study guides…