Culinary Instructor

Ozarks Technical Community College is a leading institution dedicated to providing high-quality technical education and career training in the Springfield, Missouri area. Known for its commitment to student success, industry relevance, and community partnerships, the college offers a wide range of programs designed to prepare students for immediate employment and lifelong learning. The Technical Education department, in particular, equips learners with hands-on skills and knowledge tailored to the demands of today’s job market. The college fosters a supportive and engaging educational environment where faculty utilize best practices to ensure students receive relevant and current instruction aligned with industry standards.

The position of Instructor - Culinary Arts at Ozarks Technical Community College is a full-time, 9-month faculty role based at the Springfield campus. This role is ideal for individuals passionate about culinary education and technical instruction. Offering a competitive salary range of $50,000 to $65,000, this exempt position reports to the assigned Department Chair or Program Director. The work schedule includes two shifts per day - morning (8:00 a.m. to 12:30 p.m.) and afternoon (1:00 p.m. to 5:30 p.m.), with the possibility of teaching both shifts depending on scheduling and lab availability.

In this role, the instructor is charged with developing and implementing detailed daily lesson plans and activities for courses such as Introduction to Foods, Soups and Sauces, Meat Fabrication, Garde Mange, World Cuisine, and Restaurant Kitchen Operations. The instructor plays a critical role in creating a classroom environment that supports best teaching practices, industry standard compliance, and student engagement within career and technical education frameworks. This includes managing a safe, organized lab, providing continuous feedback to students during practical sessions, and ensuring the cleanliness and maintenance of laboratory spaces.

The role requires approximately 15 credit hours of instruction per semester, which translates into about 25 to 30 hours of combined lecture and lab time weekly. Additional time is allocated for office hours, lab preparation, grading, and student advisement, including at least five office hours weekly. The instructor also contributes to program advisory committees, works closely with local industry partners, participates in student recruitment and promotion initiatives, sponsors student organizations, and engages in departmental and institutional meetings and functions.

Candidates are expected to maintain professional standards by developing unbiased and respectful course content, maintaining detailed records of attendance and grading, assisting with curriculum development and textbook selections, and complying with college policies. Professional development and maintaining necessary certifications, such as the American Culinary Federation’s Certified Chef de Cuisine distinction, are essential components of this role.

Overall, this position offers a dynamic and impactful career opportunity to shape the next generation of culinary professionals while working within a supportive, educational community committed to excellence and innovation in technical education.