Part Time Faculty Pool - Seattle Culinary Academy

Opportunity Description

We are a district of three distinct colleges—North Seattle College, Seattle Central College, and South Seattle College—along with five specialty training centers, making us the largest and most diverse community college district in Washington State. We are leaders in change and innovation.

As a Seattle Colleges employee, you will contribute to equity, diversity, and inclusion efforts to combat systemic racism. You will also help prepare students for life and work, fostering a diverse, engaged, and dynamic learning community.

The Seattle Colleges District is seeking innovative and dedicated faculty members with a demonstrated commitment to serving a diverse student body. Faculty will teach part‑time across a wide range of courses. Successful applicants will work effectively with students, colleagues, staff, and others in an urban, multicultural campus climate.

Assignments will depend on your background, scheduling, and course availability. You may teach in classroom, hybrid, online, and during varied times—including evenings and weekends as program needs dictate.

This position is governed by the AFT‑Seattle collective bargaining agreement. The salary range for part‑time faculty is $7,703–$11,537.33 for a 5‑credit single‑class workload per quarter. The target start rate of pay is $7,703–$8,912.

Seattle Colleges staff and faculty enjoy a competitive benefits package, professional development opportunities, and enrichment experiences in committee, workgroup, and affinity group participation.

As chef/instructor, you will prepare, deliver, and maintain current and relevant curriculum to provide a strong foundation in professional cooking and baking. Instruction combines theory and application, classroom lectures, and practical hands‑on training preparing students for careers in the food industry.

• Deliver instruction relevant to assigned courses, including culinary, pastry, sustainability, hospitality, and related management.
• Organize practical and technical instruction, lectures on kitchen safety, equipment maintenance, and supply requisitioning.
• Develop and deliver science‑based cooking theory, technical demonstrations, time management, and laboratory instruction.
• Familiarize with commercial kitchen equipment specifications.
• Administer and grade examinations and practical lab competencies promptly.
• Maintain scheduled office hours and complete administrative duties as outlined in contract.
• Comply with sanitation principles and policies, and uphold the Seattle Culinary Academy's Standards and Procedures.
• Plan and participate in annual professional development to stay abreast of industry developments.
• Participate in program and curriculum development and revision to keep the program current and aligned with workforce needs.
• Measure and assess course outcomes, program outcomes, and Seattle Central College Student Learning Outcomes.
• Participate in campus and district committees.

• Bachelor's degree or at least two years of related training at an accredited institution.
• Minimum of five years of practical culinary experience, including at least two years as an executive chef, pastry chef, or in a leadership/teaching role.
• Knowledge of sanitation, safe food‑handling practices, nutrition, HACCP, food cost management, recipe costing, ordering, and waste management.
• Understanding of farm‑to‑table philosophy and value of locally sourced, seasonally grown products.
• Eligibility to fulfill Washington State and Seattle Colleges District professional technical education instructor certification requirements, holding or obtaining a Washington state food handler's permit and current CPR/first aid certification.
• Basic computer and multimedia skills.
• Ability to teach, appraise, and work within a diverse academic environment that values cultural, ethnic, and socioeconomic wealth, including students for whom English is not the primary language.
• Sensitivity to the needs and challenges of a diverse community college student population, including first‑generation, single‑parent, ESL, varied financial means, learning styles, physical…