Instructor, CC; Culinary Arts

Instructor, CC (Culinary Arts)

University of Hawai'i, Kapi'olani Community College, Culinary Arts Program is seeking applications for an Instructor, CC (Culinary Arts) position. Kapi'olani Community College is seeking a passionate, innovative, and student-centered culinary professional to join its nationally recognized Culinary Arts Department as a full-time, tenure-track Instructor in Culinary Arts. This position offers an opportunity to educate and mentor the next generation of culinarians through hands-on instruction in both foundational and advanced culinary techniques, while fostering student success through experiential learning, innovation, and engagement with Hawai'i's vibrant food culture.

The successful candidate will demonstrate a commitment to teaching excellence, curriculum development, industry collaboration, and supporting the college's mission as a model indigenous-serving institution dedicated to the social, economic, and sustainable advancement of Hawai'i and beyond.

Duties and Responsibilities:

• Under general supervision, design, deliver, and assess instruction in basic and advanced culinary arts to include both hot food and cold food preparations with a focus on student-learning outcomes.
• Develop and/or update course content/materials and teaching/assessment strategies and methods to improve student attainment of learning outcomes.
• Address the learning needs of the college's diverse students.
• Integrate thinking and writing skills into course content.
• Integrate technology to support instruction.
• Perform other teaching-related duties that include, but are not limited to, preparing course syllabi and maintaining office hours for academic advising and for conferring with students about coursework.
• Non-teaching duties include:
• working collegially to provide service to the department and college;
• engaging in public service related to one's professional status and/or expertise;
• engaging in professional development, and
• engaging in professional or scholarly activities related to one's discipline or teaching;
• development of state-of-the-art lecture curriculum, and learning technologies for on-campus and/or online courses
• Plan, organize, and independently carry out instructional and non-instructional assignments.
• Regular workload may include evening and weekend classes, continuing-education classes, distance-education classes, and teaching at off-campus sites.
• Perform related duties as assigned.

Minimum Qualifications:

• Bachelor's degree from an accredited college or university in the subject area AND three (3) years of related professional experience; OR
• Associate degree in the subject area AND five (5) years related work experience; OR
• 15 college credits AND seven years of related work experience; OR
• A master recognition by the food service community AND 10 years related work experience.

Note:

• Minimum qualifications must be met by the effective date of appointment.
• If qualified applicants (i.e., those with MQ's) are not available, others may be considered as temporary acting instructors.

Desirable

Qualifications:

• At least three (3) years of professional experience teaching in a community college.
• At least three (3) years of professional experience as an Executive Chef, Chef de Cuisine, Sous Chef de Cuisine, or Chef Garde Manger with experience in managing and/or supervising garde manger or cold foods preparation for a resort, hotel, or other similar food service establishment.
• At least three (3) years of professional experience with setting specified objectives, measuring results, and evaluating effectiveness.
• At least three (3) years of professional experience in managerial kitchen work in an à la carte restaurant, banquet, or catering establishment.
• At least three (3) years of professional experience in creative and contemporary menu development.
• At least three (3) years of professional experience with the integration of technology-based delivery of education.
• Familiarity with Hawaii's food culture past and present (i.e., Hawaiian history, canoe crops, farming, sustainability, contemporary food issues, traditional and modern food practices).
• Current culinary-related certification through the American Culinary…