Culinary Arts Adjunct Professor

Job Summary

The Adjunct Culinary Arts Instructor will deliver high‑quality instruction in the Introduction to Culinary Arts and Front‑and‑Back‑of‑House Operations courses, fostering a supportive, engaging, and industry‑relevant learning environment. The instructor combines academic expertise with practical culinary skills to prepare students for careers in the food & beverage operations and hospitality & tourism.

Please Note: Essex County College does not provide visa sponsorship of any kind. Candidates must be authorized to work in the United States at the time of application and throughout the duration of employment.

Compensation:
This position offers a competitive starting rate ranging from $1003 per credit hour.

The instructor will deliver high‑quality instruction in the Introduction to Culinary Arts and Front‑and‑Back‑of‑House Operations courses, fostering a supportive, engaging, and industry‑relevant learning environment. The instructor combines academic expertise with practical culinary skills to prepare students for careers in the food & beverage operations and hospitality & tourism.

• Use strength to lift items needed to perform the functions of the job.
• Sit, stand and walk/move from place to place for required periods of time.
• Move between buildings.
• Speak and hear, communicate using telephone and/or walkie‑talkie.
• Use close vision, color vision, peripheral vision and depth perception along with the ability to focus vision.
• Communicate effectively in English, using proper grammar and vocabulary.
• Reach with hands and arms and use hands and fingers to handle objects and operate tools, including but not limited to computers, keyboards, telephones, calculators, and controls.
• Bend, twist, climb, push, pull, and lift.

• Associate’s degree or higher in Culinary Arts, Hospitality Management, or related field preferred.
• A minimum of 5 years industry experience in culinary arts, food service, or hospitality operations.
• Prior teaching or training experience preferred.
• Serv Safe Certification or ability to obtain certification preferred.
• Strong communication, organizational, and interpersonal skills.
• Ability to work effectively with diverse student populations.
• Knowledge of commercial kitchen operations and culinary techniques.
• Ability to demonstrate and supervise hands‑on culinary instruction.
• Understanding of current industry trends, sustainability, and hospitality best practices.
• Commitment to student success, professionalism, and inclusive learning environments.

• Bachelor’s degree.
• Knowledge of commercial kitchen operations and culinary techniques.
• Ability to demonstrate and supervise hands‑on culinary instruction.
• Understanding of current industry trends, sustainability, and hospitality best practices.
• Commitment to student success, professionalism, and inclusive learning environments.