Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $75,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Tuition waiver
Employee assistance program
Job Description
J. Sargeant Reynolds Community College is a prominent educational institution located in Richmond, Virginia. It is one of the largest community colleges in the state, serving the capital city and five surrounding counties. With an annual enrollment of approximately 13,000 students in credit programs and an additional 7,400 students benefiting from workforce training via the Community College Workforce Alliance, Reynolds is dedicated to providing accessible and high-quality education tailored to a diverse student population. The college emphasizes hiring a racially diverse and culturally competent staff to reflect its student body and invests continuously in faculty and staff development to meet the educational needs of the community it serves.
The Culinary Arts Instructor position at J. Sargeant Reynolds Community College is a full-time, exempt role with a competitive salary commensurate with the applicant's education and experience, up to a maximum of $75,000. This role is integral to the Hospitality Management department, particularly within the culinary arts program. The instructor will craft and deliver engaging theoretical and practical lessons covering a wide array of culinary topics such as food safety and sanitation, advanced culinary techniques, baking and pastry arts, menu planning, nutrition, cost control, and international cuisines.
This role requires creating a dynamic and safe learning environment within a commercial kitchen setting where students gain hands-on experience aligned with industry standards. The Culinary Arts Instructor not only teaches classroom and laboratory courses but also mentors students to support their academic and professional success. Responsibilities include academic advising, supervising food preparation activities, curriculum development, and assessment of student learning outcomes. The instructor will also participate in departmental functions and collaborate with faculty and community entities to enhance workforce readiness and provide experiential learning opportunities. This position demands a professional committed to culinary education excellence, fostering diversity, and preparing students for successful careers in the culinary arts industry.
The Culinary Arts Instructor position at J. Sargeant Reynolds Community College is a full-time, exempt role with a competitive salary commensurate with the applicant's education and experience, up to a maximum of $75,000. This role is integral to the Hospitality Management department, particularly within the culinary arts program. The instructor will craft and deliver engaging theoretical and practical lessons covering a wide array of culinary topics such as food safety and sanitation, advanced culinary techniques, baking and pastry arts, menu planning, nutrition, cost control, and international cuisines.
This role requires creating a dynamic and safe learning environment within a commercial kitchen setting where students gain hands-on experience aligned with industry standards. The Culinary Arts Instructor not only teaches classroom and laboratory courses but also mentors students to support their academic and professional success. Responsibilities include academic advising, supervising food preparation activities, curriculum development, and assessment of student learning outcomes. The instructor will also participate in departmental functions and collaborate with faculty and community entities to enhance workforce readiness and provide experiential learning opportunities. This position demands a professional committed to culinary education excellence, fostering diversity, and preparing students for successful careers in the culinary arts industry.
Job Requirements
- 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 within the last ten years, overseeing at least five employees
- Current ServSafe Certification
- Ability to provide high-quality instruction in culinary arts theory and practical food preparation
- Ability to supervise and maintain safe, industry-standard commercial kitchen labs
- Capacity to advise and mentor students for academic success
- Willingness to participate in curriculum development and student assessment
- Effective collaboration with faculty and community partners
- Commitment to working with diverse student, faculty, and staff populations
Job Qualifications
- Associate’s degree in Culinary Arts with teaching competency or Bachelor’s degree in Culinary Arts or related field
- Five years of occupational experience as a sous chef or higher, overseeing at least five employees
- Current ServSafe Certification
- Considerable supervisory and practical cooking experience at sous chef level or higher in various food service settings including fine dining
- Current American Culinary Federation credential
- Community college or postsecondary teaching experience
- Ability to teach savory food preparation, artistic food presentation, and advanced baking and pastry techniques
- Knowledge of nutrition principles, food safety standards, and cost control practices
- Experience with instructional technology and digital teaching tools
- Knowledge and application of HACCP procedures and environmental hygiene standards
- Proficiency in Microsoft Office
- Ability to manage classroom and lab instruction in a hands-on culinary environment
- Demonstrated ability to work with diverse faculty, staff, and student populations
Job Duties
- Provide high-quality instruction in culinary arts theory and practical food preparation
- Prepare and deliver coursework on food safety, sanitation, culinary techniques, baking and pastry arts, menu planning, nutrition, cost control, and international cuisine
- Supervise laboratory sessions and maintain a safe, organized, industry-standard commercial kitchen environment
- Advise and mentor students to promote academic and professional success
- Develop and update curriculum and assess student learning outcomes
- Participate in departmental and college-wide activities
- Collaborate with faculty and community partners to support workforce readiness and experiential learning opportunities
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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