Director, Culinary Arts - 12 Month (Term)

The Director of Culinary Arts - 12 Month (Term) position is a full-time faculty role available starting August 1, 2026, offering a competitive salary range of $58,800 to $73,500 depending on experience. This role is situated within a reputable educational institution that prioritizes culinary education and workforce development. The institution is dedicated to maintaining high academic standards and fostering strong industry partnerships, making it a leader in culinary arts education.

The Director of Culinary Arts holds a pivotal leadership position within the Culinary Arts program. This 12-month faculty appointment involves comprehensive administrative and instructional responsibilities. The director works in close collaboration with the Dean and Campus Director to develop and manage the culinary program, ensuring alignment with the college's mission and strategic goals. Key administrative duties include budgeting, purchasing supplies, maintaining program accreditation, and supervising faculty and staff. The role requires a seasoned professional with strong culinary and hospitality skills who can effectively instruct and mentor students in both classroom and practical settings.

The director is responsible for developing and continuously improving academic courses and programs, coordinating curriculum revisions, and establishing effective student learning outcomes with robust assessment strategies. They ensure that all instructional programs comply with accreditation standards and oversee the preparation of necessary reports and site visits. As a leader, the director fosters a collegial and professional working environment and participates in faculty hiring and orientation processes.

This role also involves scheduling classes, supporting students through advising to promote retention and graduation, and resolving student complaints in accordance with college policies. Budget management is essential, with responsibilities including inventory tracking, purchase approvals, and forecasting future costs. The director also manages instructional spaces, supports workforce development initiatives, and identifies professional development opportunities for faculty to maintain accreditation and program relevancy.

Community and industry engagement are vital parts of the role. The director coordinates outreach efforts, builds relationships with industry employers, participates in professional organizations, and promotes the Culinary Arts program through local events and dual enrollment initiatives. They also provide oversight of the kitchen and dining room operations, including ensuring safety standards, equipment maintenance, and policy enforcement. This multifaceted leadership role blends hands-on teaching with strategic program management to advance the college's Culinary Arts program and student success.