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Job Overview
Employment Type
Temporary
Full-time
Compensation
Salary
Range $58,800.00 - $73,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Tuition Assistance
flexible schedule
Job Description
The hiring establishment is an academic institution offering a Culinary Arts program committed to delivering high-quality education and professional development in the culinary and hospitality industries. This institution prioritizes academic excellence and workforce readiness, aiming to equip students with the essential skills and knowledge to thrive in fast-paced culinary environments. With a focus on hands-on learning, up-to-date curriculum development, and strong industry partnerships, the institution fosters a supportive and innovative environment where both faculty and students can excel. As a respected provider of culinary education, it upholds accreditation standards and continuously refines its program to align with evolving industry trends... Show More
Job Requirements
- Associate degree in Culinary Arts
- At least three years industry experience
- Certification as a Certified Food Protection Professional or ServSafe Manager
- Certification by the American Culinary Federation as an Executive Chef or equivalent
- Ability to teach effectively
- Ability to advise post-secondary students
- Ability to lead others
- Ability to establish and maintain productive relationships with faculty and industry
- Knowledge of technology application in higher education
- Ability to speak and write in English
- Ability to lift up to 100 lbs
- Open until filled
- Full-time faculty availability starting August 1, 2026
- Unofficial transcripts acceptable for application
- Official transcripts required upon hire
- Background check may be required
Job Qualifications
- Associate degree in Culinary Arts
- Certification as a Certified Food Protection Professional or ServSafe Manager
- Certification by the American Culinary Federation as an Executive Chef, Sous Chef, Certified Pastry Chef, Chef de Cuisine, Certified Working Pastry Chef, or Certified Culinary Educator
- Preferred bachelor’s or master’s degree in any field
- Familiarity with accreditation processes and reporting
- Administrative or supervisory experience in higher education
- Teaching experience at the college level
Job Duties
- Develops, evaluates, and improves academic courses and programs
- Provides leadership to program curriculum development and revision
- Ensures establishment of effective student learning outcomes and assessment methods
- Participates in faculty hiring and orientation
- Supervises program advisory committees
- Supports student retention and graduation through advising
- Manages departmental budgets including tracking inventory and purchasing
- Coordinates instructional space management and technology needs
- Develops and maintains industry and community partnerships
- Oversees kitchen and dining room operations including safety and equipment maintenance
- Teaches culinary arts courses, apprenticeships, and internships
- Promotes professional development opportunities for faculty
- Coordinates dual enrollment courses with high schools
- Supports workforce division training programs
- Participates in student recruitment and community outreach events
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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