Lecturer,CC; Culinary Arts Job Honolulu area,Hawaii USA,Education / Teaching

Position: Lecturer, CC (Culinary Arts)

Culinary Arts Lecturer

University of Hawai'i, Kapi'olani Community College, Culinary Arts Department is seeking applications for the Culinary Arts lecturer position. The duties and responsibilities, minimum and desirable qualifications, and job application attachments are provided below:

Title:

Lecturer, CC (Culinary Arts)

Position Number: 0002

LEC

Hiring Unit:
Culinary Arts

Location:

Kapi'olani Community College

Date Posted:
January 9, 2026

Closing Date:
Continuous

Salary:
Minimum $1,978 per credit hour; subject to lecturer placement

Schedule:

Part Time Temporary

Funding:
General Funds

Other Conditions:
For placement into the lecturer pool beginning Spring/Fall 2026. Subject to availability of funds and actual staffing requirements.

Duties and Responsibilities:

Teach courses in the assigned culinary arts subject areas, including but not limited to: CULN 240 (Garde Manger) in alignment with course competencies and industry standards.

Demonstrate and supervise skills in cold food preparation, buffet presentation, knife skills, equipment use, and safety/sanitation practices.

Prepare course syllabus and reports related to teaching and student progress;

Assess student learning in terms of course competencies and program learning outcomes;

Submit self-assessment reports based on student and peer evaluations;

Work under the general supervision of the discipline coordinator/division chairperson in integrating teaching efforts with other instructors in the discipline area;

Maintain two hours of office hours per week for each class taught (30 minutes per credit per week).

Classes may be offered evenings, weekends, and/or off-campus assignments.

Minimum Qualifications:

Bachelor's degree in the subject area AND three (3) years of related professional experience, which may include professional training; OR

Associate Degree in the subject area AND five (5) years related work experience, which may include professional training; OR

15 college credits in the subject area AND seven (7) years of related work experience, which may include professional training; OR

A master recognition by the Food Service Community AND 10 years related work experience.

If qualified applicants are not available, those not meeting minimum qualifications may be considered.

Desirable Qualification

Ability to translate culinary and garde manger expertise into structured instructional activities.
Proficiency in hors d'oeuvre, canapés, garnishes, aspics, force meats, cheese presentations, centerpieces, and preserved foods.
Strong knowledge of sanitation, safety regulations, and personal hygiene practices in food service operations.
Ability to develop course objectives, design instructional materials, and assess student learning.
Strong communication, mentorship, and classroom management skills.
Ability to evaluate student progress and provide constructive feedback.
Ability to organize educational materials and maintain documentation.
Proficiency with computer applications, educational software, and online research tools.
Teaching experience related to the course(s) to be taught at the community college level.
Demonstrated ability to work with community college students.
Work experience related to the course(s) to be taught.
Familiarity with competency- and outcomes-based instruction.
Experience mentoring undergraduate research projects in discipline.

INCOMPLETE APPLICATIONS WILL NOT BE CONSIDERED (Read the "To Apply" section carefully)

To Apply:

Click on the "Apply" button on the top right corner of the screen to complete an application and attach the required documents. In addition to the Application, applicants must attach the following:

A one-to-two page statement outlining the ways in which you meet the minimum and desirable qualifications;

Official graduate and undergraduate transcript(s) showing degree and coursework to date appropriate to the position (copies of official transcripts are acceptable; however, original official transcripts will be required at the time of hire.) Transcripts issued outside the United States of America require a course-by-course analysis with an equivalency statement from an agency having membership with the National Association of Credential…

Lecturer, CC; Culinary Arts