Job Overview
Employment Type
Part-time
Compensation
Type:
Hourly
Rate:
Range $18.75 - $32.25
Work Schedule
Standard Hours
Benefits
Professional development opportunities
flexible scheduling
Access to campus resources
Diverse student community
Networking opportunities
Job Description
J. Sargeant Reynolds Community College, located in Richmond, Virginia, stands as one of the largest and most dynamic community colleges in the state. Serving Virginia's capital city and five surrounding counties, Reynolds is committed to providing high-quality education and workforce training to a diverse population. The college operates four campuses and annually serves approximately 13,000 credit students alongside 7,400 workforce training participants through its Community College Workforce Alliance. Reynolds values diversity and inclusivity deeply, seeking to hire and retain a culturally competent staff that reflects the demographics of its student body. The institution also prioritizes continuous professional development for its... Show More
Job Requirements
- Associate's degree in Culinary Arts or Bachelor's degree in Culinary Arts or related field
- five years of related occupational experience as Sous Chef or higher overseeing at least five employees within the last ten years
- current ServSafe Certification
- ability to use instructional technologies
- strong communication skills
- willingness to adopt and teach new technologies
- commitment to diversity and inclusion
Job Qualifications
- 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 ServSafe Certification
- excellent interpersonal, analytical, and oral/written communication skills
- ability to effectively use instructional technologies
- commitment to diversity and inclusion
- demonstrated ability to teach savory food preparation, food presentation, and advanced baking and pastry skills
- experience with nutrition, food safety, and cost control integration
- knowledge of HACCP and environmental hygiene
- supervisory and practical cooking experience in fine-dining settings
- ACF Certified Culinary Educator or community college teaching experience
Job Duties
- Develop and deliver instructional lessons in culinary and pastry arts
- incorporate instructional technologies and emerging teaching methods
- teach savory food preparation and artistic food presentation
- integrate nutrition, food safety, and cost control into course content
- supervise and mentor students in practical culinary tasks
- support cultural understanding and diversity in the classroom
- assess and evaluate student performance
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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