Adjunct Chef Instructor of Culinology

Teach Culinary Arts Fundamentals and Advanced Culinary Arts during the academic year. In these classes, students will learn professional culinary techniques, culinary terminology, basic cooking principles, as well as intermediate-level processes in culinary arts and food production.

Please note: This appointment date for this position begins the Academic Year of 2026-2027.

Compensation is per credit, the current credit rate is a minimum of $1819 per credit.

Minimum Qualifications

• Candidates must hold a master's degree in Hospitality Management, Food Science, Education, or a closely related field. Individuals with equivalent preparation or experience comparable to a master's degree in a food-related area may also be considered.

Preferred Qualification

• ACF or RCA certification (e.g., Certified Research Chef)
• Executive or Head Chef experience
• Teaching experience in a classroom setting

Other Requirements

Submission of resume and official transcripts are required in order to be considered for this position. If available, please also provide any professional certificates.