Culinary 222 Restaurant Production

Kalamazoo Valley Community College is a comprehensive, fully accredited, public, two-year college located in Kalamazoo, Michigan. Established with a mission to create innovative and equitable opportunities that empower all individuals to learn, grow, and thrive, the college offers more than 60 associate degree programs and 50 certificate programs spanning a wide variety of academic and career fields. Renowned for its commitment to community engagement, hands-on learning, and sustainable practices, Kalamazoo Valley Community College emphasizes practical skills and knowledge that prepare students for successful careers and lifelong learning. The Culinary Arts department is part of the Culinary and Allied Health Building, a modern facility equipped to provide both lecture and laboratory settings to foster an interactive educational environment for culinary students. The college prides itself on a supportive faculty and staff team dedicated to high-quality teaching, student success, and maintaining an inclusive learning atmosphere.

The role of the Culinary 222 Restaurant Production Instructor is a part-time faculty position designed for the Fall 2026 semester. This position involves delivering both hands-on lab and lecture-based instruction focused on advanced restaurant production techniques within an open-to-the-public a la carte restaurant setting. The instructor will guide students through essential culinary skills such as charcuterie, garde manger, and regional American cuisine preparation with an emphasis on seasonal and local ingredient sourcing. Students will also gain valuable experience in menu planning, kitchen organization, execution of cooking methods, and service operations. Importantly, the course integrates training on vegan and vegetarian recipe development to address diverse dietary preferences and contemporary culinary trends. The instructor will cultivate students' expertise in kitchen management, including staff scheduling, payroll, and leading pre-shift meetings, fostering strong personal management and professional leadership skills.

This position offers a salary of $11,315.80 for lab and lecture hours and requires candidates with a proven culinary background, including at least five years of successful industry experience in leadership roles such as executive chef, chef de cuisine, or sous chef. Candidates should possess a deep culinary knowledge and interpersonal skills to effectively engage and mentor students. Prior teaching experience is preferred but not mandatory. Physical demands include the ability to stand for extended periods typical in a restaurant or lab environment. Work hours are scheduled from 8:45 AM to 1:50 PM, Monday through Thursday. This exciting opportunity is ideal for an enthusiastic, hands-on individual passionate about teaching culinary arts and embracing innovative challenges to shape the next generation of culinary professionals.