Top 36 Certified chef instructor Jobs

Baking & Pastry Chef Instructor
The Culinary Institute of America —San Antonio, TX
- $75,000 a year
- Classroom
- Microsoft Excel
- ServSafe
- Disability insurance
- Health insurance
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Adjunct Chef Instructor of Culinology
Minnesota State —Marshall, TX
- $38,586 - $200,000 a year
- Part-time
- Classroom
- Mid-level
- University
- Paid parental leave
- Paid holidays
Adjunct – Hospitality
Columbus State Community College —Columbus, OH
- $55.88 per contact hour
- Part-time
- Classroom
- Hospitality
- Mid-level
Adjunct Instructor
Auguste Escoffier School of Culinary Arts —Illinois
- Full-time
- Remote
- Culinary experience
- Customer service
- Computer literacy
- Paid holidays
- Employee assistance program
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1d
Culinary Arts Training Specialist
The Arc Erie County —Buffalo, NY
- $22 - $24 an hour
- Full-time
- Experience working with individuals with disabilities
- ServSafe
- 5 years
- Paid training
- Paid holidays
Adjunct Faculty, Culinary Arts
Joliet Junior College —Joliet, IL
- $1,161 - $1,220 a month
- Part-time
- Classroom
- Writing skills
- Mid-level
- Retirement plan
Adjunct Faculty - Pastry Chef
Henry Ford College (MI) —Dearborn, MI
- $53.88 - $58.53 an hour
- Laboratory
- Classroom
- Hospitality
Part-Time Faculty - Pastry Chef (North)
San Jacinto College —Houston, TX
- Part-time
- Mid-level
- Associate's degree
Instructor of Culinary Arts
Delgado Community College —New Orleans, LA
- Full-time
- Laboratory
- Classroom
- ServSafe
- Health insurance
- Dental insurance
4d
Culinary Training and Development Instructor
Feeding South Florida —Boynton Beach, FL
- $60,000 - $70,000 a year
- Full-time
- ServSafe
- Customer service
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Culinary Instructor
Educational Empowerment Group —Maple Heights, OH
- Classroom
- Current TB test
- ServSafe
Quick Apply
Culinary Arts Curriculum Adjunct
State of South Carolina —Beaufort County, SC
- Part-time
- Classroom
- ServSafe
- 5 years
- Disability insurance
- Health insurance
Culinary & Pastry Arts Adjunct Instructor
J. Sargeant Reynolds Community College —Richmond, VA
- Part-time
- Classroom
- ServSafe
- 5 years
Temporary Instructor: HOSPITALITY
Greenville Technical College —Greenville County, SC
- Temporary
- Classroom
- Mid-level
- Master's degree
Aquatics Director
Louis August Jonas Foundation —Rhinebeck, NY
- Seasonal
- CPR Certification
- Mid-level
- 21 years or older
- Travel reimbursement
- Paid training
Culinary Instructor - Cook
Springs Rescue Mission —Colorado Springs, CO
- $18 an hour
- Full-time
- Hospitality
- ServSafe
- Word processing
- 403(b) matching
- AD&D insurance
Quick Apply
Teacher Vocational - Culinary Arts (26-27)
Baltimore City Public Schools —Baltimore, MD
- $60,662 - $118,411 a year
- Online Application
- Classroom
- High school
- ServSafe
- Retirement plan
Adjunct- Culinary Apprenticeship
Indian River State College —Vero Beach, FL
- $26 an hour
- Part-time
- Classroom
- Hospitality
- Microsoft Excel
Chef Instructor
Aspire Youth & Family, Inc. —Charlotte, NC
- $13 - $15 an hour
- Part-time
- Background check
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
7d
Banquet Chef
THE LANDINGS CLUB INC —Savannah, GA
- Weekends as needed
- ServSafe
- 5 years
- Mid-level
Quick Apply

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Baking & Pastry Chef Instructor

The Culinary Institute of America -
San Antonio, TX

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Job Details

$75,000 a year

Benefits

Disability insurance
Health insurance
Dental insurance
Paid time off
Vision insurance
Life insurance
Retirement plan

Qualifications

Educational apps (educational technologies)
Purchase orders
Microsoft Excel
Educational administrative software
Internet resources (educational technologies)
Hospitality industry experience
Industry trends
Managing kitchen staff
Baked goods production
Productivity software
Constructive feedback for students
Food preparation equipment operation
Food service management experience

Full Job Description

The anticipated hiring salary for this position is $75,000. This salary is for Lecturing Instructors. Individuals with higher academic qualifications which would merit a higher academic rank may be eligible for a higher salary. Hiring offers will be determined based on the final candidate’s qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Culinary Institute of America, the world's premier culinary college, is looking for a baking faculty member that is responsible for teaching students in their particular course(s) in a professional manner. The responsibilities of the position include preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, and developing the intellectual property of the CIA. Faculty members also provide professional and career advice for students pursuing careers in the foodservice industry, maintain office hours, assist students who are having difficulty with studies, and honor CIA policies. Faculty members are also expected to contribute to the overall operation of the college and support the mission of the Institute.

ESSENTIAL RESPONSIBILITIES

Prepare and execute upon daily lesson plans for classes and teach classes, in a manner consistent with the philosophy, policies, and guidelines of the CIA.
Continually participate in the assessment process of the student’s educational development/goals as it relates to the needs of the Baking and Pastry Arts Department as well as the overall needs of the Institute.
Work individually with students who require extra help, have questions about course information, want career guidance, or who need assistance in their studies.
Provide regular and useful feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria; and file course grades promptly.
Prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, along with other relevant educational materials.
Conduct instruction and any food preparation in a quality manner within budgetary limits.
Teach courses as assigned and follow the schedule provided for that course.
Supervise students in preparing quality food within Institute guidelines.
Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's professionalism, uniform, and hygiene policy, and other academic policies.
Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, and/or classrooms.
Remain current with developments in the foodservice and hospitality industries; plan annual professional development; and strive to accomplish the goals set out in the formal annual plan.
Contribute to the growth of the CIA by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

Associate’s Degree or equivalent required in the field of Baking and Pastry or Culinary Arts, or a record of significant professional accomplishments in one of these disciplines.

Experience:

A minimum of eight (8) years’ experience which includes managerial level duties and responsibilities in the Food Service/Hospitality Industry with a strong focus on Baking and Pastry.
A minimum of three (3) years of supervisor experience.
Baking/Pastry production and prior training experience is required.

PREFERRED QUALIFICATIONS

Previous instructional experience preferred, with a strong preference given to a record of academic experience and scholarship.
Bachelor’s degree or higher.
Advanced professional certification such as CEPC, CMPC, CMB, or ProChef®.
Certified Higher Educational Professional (CHEP) or equivalent.
ServSafe certification.

REQUIRED SKILLS

High skill level in artisan baking.
Strong written and oral communication skills, including the ability to break complex concepts down to an appropriate level for students.
Ability to identify learning outcomes, and execute plans to achieve those objectives with students.
Strong teamwork, organizational and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
Ability to stay abreast of industry trends and breakthroughs, and incorporate into curriculum.
Skilled in the use of Microsoft Office applications, including e-mail software, Excel, Word, and PowerPoint. Knowledge of or ability to quickly learn industry specific software relating to educational technology, grading systems, scheduling systems and purchase ordering systems.

WORKING CONDITIONS

Must have the ability to lift fifty (50) pounds on a frequent basis.
Must be able to stand for extended periods of time in a typical kitchen environment.
Must be able to perform hands on demonstrations of baking and pastry techniques and correct use of equipment.
Must have the ability to work various shifts including those which may begin at 1:30 AM and those which end at 10:00 PM.
Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.

The CIA does not have a traditional faculty tenure system per se; however, following a successful 3-year probationary period, appointments are considered ongoing, and faculty are eligible to apply for promotions in academic rank, subject to standard employment terms and conditions and the collective bargaining agreement (if any).

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

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Refine Your Search

certified chef instructor jobs

Baking & Pastry Chef Instructor

Adjunct Chef Instructor of Culinology

Adjunct – Hospitality

Adjunct Instructor

Culinary Arts Training Specialist

Adjunct Faculty, Culinary Arts

Adjunct Faculty - Pastry Chef

Part-Time Faculty - Pastry Chef (North)

Instructor of Culinary Arts

Culinary Training and Development Instructor

Culinary Instructor

Culinary Arts Curriculum Adjunct

Culinary & Pastry Arts Adjunct Instructor

Temporary Instructor: HOSPITALITY

Aquatics Director

Culinary Instructor - Cook

Teacher Vocational - Culinary Arts (26-27)

Adjunct- Culinary Apprenticeship

Chef Instructor

Banquet Chef

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