Instructor, Food, Nutrition and Hospitality

Owens Faculty Association is a reputable educational institution committed to delivering high-quality post-secondary education and fostering academic excellence. The institution is known for its dedication to student success, comprehensive program offerings, and a supportive teaching environment. Owens Faculty Association has a strong community focus and strives to equip students with practical skills and theoretical knowledge that prepare them for successful careers in various professional fields. The college maintains rigorous standards in its instructional programs and encourages continuous professional development for its faculty members. As a recognized institution with a commitment to innovation and inclusion, Owens Faculty Association offers a stimulating academic atmosphere that encourages both students and faculty to thrive and grow.

The role of Instructor, Food, Nutrition and Hospitality is a full-time faculty position within the culinary arts department at Owens Faculty Association. This role involves teaching fundamental culinary skills, quantity food preparation, advanced and specialized culinary skills, baking and pastry, garde manager techniques, and management leadership topics. The instructor will be responsible for delivering both lecture and lab instruction, ensuring the integration of practical hands-on experiences with theoretical learning. Key responsibilities include maintaining food safety and sanitation procedures, demonstrating culinary expertise, and fostering a positive, productive learning environment for students. The position requires the ability to collaborate effectively with students from diverse backgrounds, department staff, and other faculty members to promote a cohesive educational experience. The anticipated start date for this position is the Spring Semester, January 2027, offering a competitive salary starting at $50,000 per year.

In addition to delivering coursework, the instructor will play an active role in curriculum development, program assessment, and the management of lab resources, including food preparation equipment and budgets. Candidates must possess strong organizational, communication, and leadership skills, and be proficient in current culinary techniques and educational technologies. This role demands a professional who can balance teaching duties with administrative responsibilities while continually enhancing the culinary arts program. Successful candidates will have a passion for culinary education and a commitment to student development, contributing to the institution’s mission of preparing skilled and knowledgeable hospitality professionals for today’s dynamic industry.