Hospitality Management; Culinary Arts Assistant Professor
Listed on 2026-02-15
-
Education / Teaching
Academic, University Professor, Faculty, Adult Education
Position Summary
The faculty member shall be responsible for the following: teaching assigned classes under the supervision of the area dean; helping students fulfill their potential in mastering course content; assessing student learning outcomes; maintaining current knowledge in their regular teaching field; continuing professional development; utilizing current technology in job duties; maintaining standards of professional conduct and ethics; assisting with articulation and curriculum development and review;
serving on college committees and participating in faculty governance including accreditation and student co-curricular activities; assuming other responsibilities as assigned by the area dean; fulfilling other duties and responsibilities of a full-time faculty member.
The department focuses on:
- Increasing and supporting diversity.
- Preparing students to be competitive in hospitality and restaurant settings including fine dining.
- Community partner collaboration.
American River College seeks employees who:
- Have demonstrated work or professional experience related to equity and inclusion.
- Engage in self-reflection and continuous improvement in cultural competence.
- Fulfill the professional responsibilities of their position.
- Regard all students as equally capable and worthy of our care, time, and energy.
Position Salary Information: Initial maximum salary placement is based on academic degree, upper/graduate level units earned, and/or related professional occupational experience per the Los Rios College Federation of Teachers Contract (the initial maximum placement is Class V, Step
8). For more information on the step placement process, please .
The instructional assignment may include teaching courses in all levels of Hospitality Management/Culinary Arts offered at the college including:
- HM 100 – Calculations in Food service Occupations
- HM 101 – Introductory Culinary Skills
- HM 150 – Catering
- HM 155 – Mediterranean Cuisine
- HM 165 – Regional American Cuisine
- HM 180 – Garde Manger
- HM 310 – Sanitation, Safety & Equipment
- HM 315 – Food Theory & Preparation
- HM 360 – Professional Cooking
- HM 380 – Restaurant Management & Production
Additional duties may include:
- Supporting department and program needs by working with baking students for catering and retail production.
- Coordinating with instructional assistants.
- Advising student clubs.
- Developing industry and educational partnerships to maintain department integrity and growth.
To view a complete list of courses for this discipline, please visit the Programs and Majors webpage for the specific campus: ARC Programs and Majors.
Minimum QualificationsBachelor 1s degree or higher
AND
Two (2) years of professional experience
OR
An associate degree
AND
Six (6) years of professional experience
OR the equivalent*.
Note: Professional experience must be directly related to the assignment being taught.
Application Instructions
Before You Apply:
Follow the steps below to ensure your application is complete and ready for review. Applicants not following guidelines may be disqualified. Do not submit additional materials not requested or you may be disqualified.
Required Application Documents:
Minimum Qualification Requirements:
- Degree titles must match the stated qualifications exactly (word-for-word).
- If the degree title differs, or if it contains added, missing, or rearranged words, applicants must submit a completed Equivalency Determination Request Form for the application to be considered. See the Equivalency…
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