Culinary Arts Substitute Instructor

Affordable education. Hands-on training.

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• Location 2301 West Ashton Boulevard,Lehi, UT, 84043,United States
• Base Pay $24.09 / Hour

Contact information

Status:
Part-Time as needed

Hours:

As needed;
Monday–Friday, 7:30 a.m. –10:30 a.m.

Pay/Salary: $24.09/hour

As a Culinary Arts Substitute Instructor, you have the unique opportunity to shape the next generation of chefs and food industry professionals. Under the leadership of the Director of Programs and Program Coordinator, you'll do more than teach—you'll inspire. You guide students through hands‑on instruction, provide mentorship rooted in real‑world culinary experience, and foster a professional, inclusive learning environment. By modeling industry standards and passion for the craft, you empower students with the skills, discipline, and confidence they need to build successful culinary careers.

The workplace culture and opportunities here at MTECH are benefits in and of themselves, but here's what you can expect from MTECH's generous benefits package:

• Positive Work Culture: Be a part of a friendly, team‑oriented environment where your contributions are valued.
• Professional Growth :
  Receive an MTECH tuition waiver after three months (minimum hours may apply), opening doors to further your education and skills.

As a Culinary Arts Substitute Instructor, your influence reaches beyond the kitchen — you’ll create learning experiences that transform lives. Your responsibilities include, but are not limited to:

• Instruct and supervise students in classroom and lab settings, ensuring a dynamic and supportive learning environment.
• Maintain a clean, organized, and safe kitchen in compliance with Health Department codes and industry best practices, setting high standards for student cleanliness and professionalism.
• Deliver engaging lessons, demonstrations, and evaluations using written, oral, practical, and performance‑based methods.
• Collaborate with fellow instructors to host regular department and advisory meetings that support continuous improvement and industry alignment.
• Support students throughout their journey, providing feedback, advising on progress, and preparing them for licensure, certification, and employment.
• Stay current with culinary trends, industry developments, and employment opportunities to enrich student learning.
• Promote a respectful, inclusive, and harassment‑free learning environment rooted in professionalism and mutual respect.

• Education Requirements: A high school diploma or the equivalent.
• Certification: A Culinary Arts Certificate is required. All professional certifications should be current.
• Experience: A minimum of three years of experience in professional cooking and kitchen management is required.
• Skills & Knowledge:
• Strong leadership and communication skills with a student‑centered teaching philosophy.
• Proficiency in kitchen safety, sanitation, emergency procedures, and modern culinary equipment.
• Ability to create lesson plans, deliver engaging instruction, and evaluate student performance effectively.

Mountainland Technical College does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and activities.

The following person has been designated to handle inquiries regarding nondiscrimination policies:

Inquiries may also be sent to the Office for Civil Rights—Denver Office, U.S. Department of Education, in the Cesar

E. Chavez Memorial Building, 1244 Speer Boulevard, Suite 310, Denver, CO,. They can be reached by phone at  (TTY at ), fax at , or email ver .