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Instructor

Nicholls State University -
Thibodaux, LA

Job Details

Full-time
$50,000 a year

Qualifications

ServSafe
Academic institution experience
Bachelor's degree
Experience working with undergraduate students
University teaching experience
Teaching
University experience

Full Job Description

Special Instructions

Nicholls State University adheres to the equal opportunity provisions of federal civil rights laws and regulations that are applicable to this agency. Therefore, no one will be discriminated against on the basis of race, color, national origin (Title VI of the Civil Rights Act of 1964); sex (Title IX of the Educational Amendments of 1972); disability (Section 504 of the Rehabilitation Act of 1973; or age (Age Discrimination Act of 1975) in attaining educational goals and objectives and in the administration of personnel policies and procedures. Anyone with questions regarding this policy may contact Alison Hadaway, SHRM-CP, Director of Human Resources at 985-448-4041 / [email protected] / P.O. Box 2105, Thibodaux, LA 70310. For anyone needing ADA Accommodations, please contact Carolyn Kern, Director of Environmental Health & Safety at 985-448-4782 / [email protected]

Position Details

Position Information

Position Title

Instructor

Position Number

390410

Salary Range

$50,000.00

Position Type

Faculty

Department Information

Ending Effective Date of Temporary Employment

Department

Chef John Folse Culinary Institute

Job Duties

Responsibility / Duty

Teaching

Teach courses and labs in the academic programs offered in the Department of Culinary Arts to include course offerings in the eleven culinary concentrations: Culinary Operations, Service Management, Patisserie, Professional, Education, Mass Communications and Business.
Post office hours that are focused on student consultation and advising as these relate to student progression in the curriculum.
Actively participate in the development and updates of the competency-based curriculum and instructional materials.
Assist in achieving academic accreditation(s).
Actively recruit and advise students and coordinate job placement and other external learning experiences.
Be aware of all employment-related documents such as the University Policy Manual and the department’s Promotion and Tenure Document and adhere to listed performance requirements in the areas to which the University of Louisiana System is dedicated: teaching, research, and service.

Percentage Of Time

Responsibility / Duty

Institutional and Community Service

Participation in scheduled institutional service activities including opening week events, conference days, and commencement exercises.
Actively maintain professional memberships and serve as liaison with industry and professional societal organizations such as the Louisiana Restaurant Association OR American Culinary Federation OR Research Chefs Association OR Center for Advancement of Foodservice Education, and other related organizations.
Participation in discipline committee or program meetings and activities.
Actively participation in department, college or system meetings and/ or committees.
Other relevant duties as may be required.

Percentage Of Time

Responsibility / Duty

Research

Participating in research activities as required to maintain program and college accreditation standards.
Participate in juried presentations at the regional, state, and national, and international level to meet research standards detailed in the CJFCI promotion and tenure document.
Actively participate in collaborative research with departmental colleagues as well as cross-disciplinary research pursuits.
Perform successfully and collegially in a diverse work environment.
Display interpersonal skills and the ability to communicate effectively with a diverse professional, community, and student population.
Display good organizational and planning skills.
Demonstrate sensitivity to students with diverse academic, socio-economic, cultural and ethnic backgrounds and students with disabilities.
Participate in college-related activities such as student activities, community education, recruitment of students, and/or special programs.
Participate in curricular design activities that review, evaluate and revise program curricula and practices to assure compliance with professional standards, state-mandated guidelines and requirements of business/ industry, and higher education.
Assist in the articulation of courses and programs with secondary and post-secondary institutions.

Percentage Of Time

Posting Detail Information

Minimum Experience Required

Significant experience in the culinary industry
Record of effective teaching at the university undergraduate level

Minimum Education Required

Bachelors Degree in culinary arts or related field

Minimum Licenses Required

Current ServSafe Certification

Other Minimum Requirements

Test(s) Required

Preferred Education

Graduate work toward a masters degree

Preferred Experience

Preferred Licenses

Other Preferred Requirements

Physical Demands

Employment Year

Academic Year

If Grant Period or Specified Period selected, please specify begin date

If Grant Period or Specified Period selected, please specify end date

Employment Basis

Full-time

Proposed Ending Date (for faculty and grant funded positions)

05/15/2027

Posting Date

04/22/2026

Closing Date

07/06/2026

Special Instructions to Applicants

Supplemental Questions

Required fields are indicated with an asterisk (*).

Documents Needed to Apply

Required Documents

Resume/CV

Cover Letter

Teaching Philosophy

Names and Contact Information for a Minimum of THREE References

Letter of Reference 1

Letter of Reference 2

Letter of Reference 3

Copy of Transcript

Optional Documents

Other Document

Special Instructions

Position Details

Supplemental Questions

Documents Needed to Apply

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