Culinary & Pastry Arts Adjunct Instructor

Culinary & Pastry Arts Adjunct Instructor

This pool will be utilized on an as-needed basis. Your application will remain active until the position is no longer needed. Only those selected for an interview will be contacted.

Part-time adjunct teaching faculty‑rank appointment. Salary commensurate with education and experience.

Location:

The Kitchens at Reynolds, 2500 Nine Mile Road, Richmond, VA.

Teach culinary and pastry arts courses covering savory food preparation, artistic food presentation, baking and pastry, and related topics. Utilize instructional technologies and create an inclusive learning environment for a diverse student population. Integrate nutrition, food safety, cost control, HACCP, and environmental hygiene principles into instruction.

• Deliver lectures, demonstrations, and practical sessions in culinary and pastry arts.
• Plan course curricula, lesson plans, and assessment methods.
• Use instructional technologies to enhance learning.
• Provide guidance and support to students from diverse cultural backgrounds.
• Incorporate nutrition, food safety, cost control, HACCP, and environmental hygiene into coursework.

• Associate's degree in Culinary Arts with demonstrated teaching competency or Bachelor's degree in Culinary Arts or related field.
• Five years of related occupational experience as a Sous Chef or higher, overseeing at least five employees within the last ten years.
• Current Serv Safe Certification.
• Demonstrated ability to effectively use instructional technologies with excellent interpersonal, analytical, and oral/written communication skills.
• Willingness to adopt and teach new technologies and meet the needs of multicultural populations.
• Ability to teach topics such as savory food preparation, garde manger, meat, seafood, poultry fabrication, stock, soup, sauce, international cuisine, regional American cuisine, advanced baking and pastry, artisan breads, pastry components, wedding cakes, chocolate candies, and other confections.
• Ability to integrate nutrition, food safety, cost control, HACCP, and environmental hygiene into instruction.
• Considerable supervisory and practical cooking experience within the past year at sous chef level or higher in a variety of food service settings, including fine‑dining.
• ACF Certified Culinary Educator and/or community college teaching experience (preferred).

Employment benefits as provided by the Virginia Community College System, including health, dental, vision, retirement, and professional development opportunities.

The Virginia Community College System (VCCS) provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, political affiliation, veteran status, sexual orientation, gender identity or other non‑merit factors.

The Virginia Community College System (VCCS) is an Equal Employment Opportunity employer and complies with the Americans with Disabilities Acts (ADA and ADAAA), to provide reasonable accommodation to applicants in need of access to the application, interviewing, and selection processes when requested.

VCCS uses E‑Verify to check employee eligibility to work in the United States. You will be required to complete an I‑9 form and provide documentation of your identity for employment purposes.