Instructor of Culinary Arts

• Create and deliver lesson plans and instructional materials while developing, revising, and assessing curriculum aligned with course outcomes, AAS degree goals, and American Culinary Federation Education Foundation competencies.
• Deliver lectures and facilitate both classroom and hands-on laboratory instruction across culinary arts courses, including and not limited to fundamentals, garden manager, hot foods, sanitation, and cost control.
• Participate in program accreditation, advisory board meetings, and institutional assessment activities.
• Maintain a positive learning environment for students and manage disruptions through proper conflict resolution techniques.
• Supervise students in kitchen labs, ensuring compliance with safety, sanitation, and industry best practices.
• Evaluate student performance through practical exams, written assessments, and competency-based measures.
• Maintain inventory, equipment, and lab facilities to meet instructional needs.
• Engage in professional development to maintain currency in culinary techniques and pedagogy.
• Collaborate with faculty and staff to support recruitment, retention, and program growth.
• Participate in departmental and college-wide events and activities and serve as lead coordinator on a minimum of two (2) events per academic year.

Associate in Culinary Arts.

Minimum of five (5) to seven (7) years of progressive food service management experience required.

Demonstrated experience providing culinary instruction or training in kitchen/laboratory settings is required.

• Effective oral and written communication skills.
• Strong culinary techniques across multiple disciplines and ability to integrate theory with practical application.
• Effective classroom management, student engagement, and ability to teach in classroom, online, and hands-on laboratory environments.
• Strong organizational, time management, and event planning/execution skills.
• Demonstrated knowledge of food safety and sanitation (e.g., HACCP principles), nutrition, and supervisory management.
• Proficiency in computer operations, including Microsoft Office and learning management systems (e.g., Canvas), to support instruction and administrative tasks.
• Commitment student success.

• Current Serv Safe Manager Certification required (must be active at time of hire).
• Candidates must be certifiable at the American Culinary Federation (ACF) Certified Sous Chef (CSC) level and obtain CSC (or higher) certification within six (6) months of hire.
• Candidates must demonstrate competencies consistent with the sous chef level prior to an offer of employment.