Faculty - Assistant Professor, Culinary Arts-Pastry and
Baking
Salary: Depends on Qualifications
Job Type: FT Faculty
Job Number: FY2706609
Closing: 11/1/2026 11:59 PM Mountain
Location: Main Campus - Orem
Division: VP Academic Affairs
Position Announcement
The Culinary Arts Institute (www.uvu.edu/culinary/) invites
applications for a tenure-track faculty position to begin January
2027.
The culinary arts faculty member develops and teaches a wide range
of undergraduate courses. These courses may include, but are not
limited to, culinary skill development, baking skill development,
advanced pastry, and restaurant management to meet the changing
needs of the culinary arts industry. The faculty member is involved
in catering operations on and off campus. The faculty member
engages in scholarship and creative works activities that
contribute to the mission of the university, department, and
profession. In addition, the faculty member provides service at the
department, college, and university levels.
Utah Valley University places a strong emphasis on teaching.
Faculty members are expected to develop a learning environment and
activities that help students achieve their learning objectives.
UVU encourages applicants with a wide range of backgrounds,
experiences, and expertise to apply.
The Culinary Arts Institute offers an AAS Culinary Arts degree. The
Culinary Arts program is accredited through the American Culinary
Federation.
By joining our team, you'll have the opportunity to influence and
guide the minds of future chefs. The satisfaction of knowing that
you're playing a vital role in developing future culinary
professionals is one of the many rewards of this position.
Moreover, you'll have access to cutting-edge resources and a
collaborative community of experts dedicated to staying at the
forefront of the culinary industry. You will guide the students in
the techniques of not only baking and cooking, but also catering
aspects as well. The UVU Culinary Arts Institute participates in
the production and serving of many catering events, including the
Presidential Scholarship Ball, Christmas events for local
businesses, and our own Gala that earns funds to help our students
and the program. Utah Valley University offers a comprehensive
benefits package, including health insurance and retirement
contributions.
Summary of Responsibilities
- Instructs, manages, and supervises individuals and groups in
classrooms, online, and laboratories, through demonstration,
discussion, visual aids, individualized instruction, lectures, and
other appropriate methods for educational delivery.
Plans, prepares, and follows an approved course of study that
includes measurable objectives for each course taught. Prepares
instructional materials. Evaluates student performance using
appropriate testing and grading procedures.
Engages in scholarly activities, including applied research,
and produces scholarly/creative work consistent with disciplinary
specialization and the academic goals of the department.
Serves the department, college, and university by attending
departmental meetings, working on committees, and accepting other
service appointments.
Qualifications / Licenses / Certifications
- Graduation from an accredited institution with an associate
degree in culinary arts, baking and pastry, or related field.
- Minimum of 3 years of consistent, full-time executive chef or
pastry chef level position in a quality, high-level operation.
Preferred Qualifications
- Graduation from an accredited institution with a bachelor's
degree in the culinary field or a related field.
- 5 years of teaching experience in a related field.
- 5 years of consistent, full-time executive chef or pastry chef
level position in a quality, high-level operation.
Licenses or Certifications
- Certified or certifiable in 1 year as a Certified Executive
Pastry Chef, Certified Executive Chef, Certified Chef d' Cuisine,
or Certified Culinary Educator through the American Culinary
Federation's certification guidelines.
Knowledge / Skills / Abilities
- Proficiency in appropriate instructional techniques for both
classroom and kitchen lab settings in industry-based savory
instruction and or industry-based pastry and baking
instruction.
- Knowledgeable in both classical and contemporary savory cooking
techniques and or baking and pastry techniques.
- Knowledge in exceptional sanitation standards, culinary math,
including bakers' percentages if applicable, menu design,
purchasing, and storeroom management.
- Must be competent to instruct in theory and in practice, savory
cooking and plating, and or pastry, baking, and plating.
- Skills in all savory cooking techniques and or baking and
pastry techniques, including garnishes, plating, and the proper use
of modern tools and equipment.
- Mathematical skills necessary to evaluate A/P, E/P, food
costing, menu pricing, budgetary requirements, and being profitable
in the industry.
- Excellent organizational and time management skills
- Strong program coordination skills
- Effective verbal and technical written communication
skills
- Effective interpersonal, problem-solving, and decision-making
skills
- Strong presentation and proposal skills
- Ability in the art of industry-based pastry and baking
production.
- Ability to be creative in developing and perfecting baking and
pastry recipes.
- Ability to understand and adhere to accreditation process
requirements.
- Ability to manage and prioritize multiple tasks.
- Ability to work effectively with faculty, staff, students,
agency administrators, and community practitioners from broad
ethnic, cultural, and socioeconomic backgrounds.
- Ability to interpret the University's core values (exceptional
care, exceptional accountability, exceptional results).
- Ability to plan measurable objectives, prepare instructional
materials, and follow an approved curriculum.
- Ability to assess student work and maintain and submit accurate
and current plans, reports, and records involving student and
faculty accountability, attendance, and performance.
- Ability to use a classroom learning management system, such as
Canvas.
- Ability to conduct scholarship/creative works and service, and
have teaching interests that align with the culinary arts
discipline.
- Ability to relate with students and effectively teach, train,
and mentor students.
EEO Statement:
UVU employment decisions are made on the basis of an applicant's
qualifications and ability to perform the job without regard to
race, color, religion, national origin, sex, sexual orientation,
gender identity, gender expression, age (40 and over), disability,
veteran status, pregnancy, childbirth, or pregnancy-related
conditions, genetic information, or other bases protected by
applicable federal, state, or local law.
To apply, please visit https://www.schooljobs.com/careers/uvu/jobs/5504514/faculty-assistant-professor-culinary-arts-pastry-and-baking
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