Lecturer - Culinary Arts
SUNY Brockport
Salary: $59,899.00 Annually
Location: REOC
Job Type: REOC Temporary Faculty Full-Time
Job Number: 2600419
Division: Educational Opportunity Center
Department: EOC Academic Affairs
Opening Date: 07/15/2026
Closing:
Bargaining Unit:
Founded in 1835, State University of New York (SUNY) Brockport is an exceptional regional comprehensive public university that offers high-quality undergraduate and graduate degree programs in the arts, business, education, health, humanities, social sciences, and STEM. The University's curriculum is grounded in the liberal arts and sciences and emphasizes experiential learning.
Located only a few miles from Lake Ontario in a quaint "Village on the Erie Canal," SUNY Brockport is conveniently situated between the cities of Rochester and Buffalo - the fourth and second largest cities in New York State. Inspiring excellence through growth, engagement, and transformation is our mission. Join the inclusive community of dedicated faculty, staff, and students who together are Building a Better Brockport!
SUNY Brockport has a strong commitment to equity, diversity, and inclusion. We are committed to creating a diverse environment and are proud to be an affirmative action equal opportunity employer. We welcome individuality and encourage you to utilize your unique talents and bring your skills as we collaboratively strive to build meaningful lives and vibrant communities.
SUMMARY
The Rochester Educational Opportunity Center (REOC), part of SUNY Brockport, is accepting applications for a temporary Lecturer - Culinary Arts. Under the direct supervision of the Culinary Manager/Chef and Program Coordinator, this role is responsible for providing classroom instruction, hands-on culinary training, and mentorship within the Culinary Arts Program, including the B-Stro learning lab restaurant. The position works collaboratively with program leadership to support student success, program growth, and alignment with industry standards. This appointment is for a six-month period, with the potential for extension.
JOB FUNCTIONS
Essential Functions:
Classroom and B-Stro Learning Laboratory Instruction (75%)
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Delivers classroom and hands-on culinary instruction aligned with program curriculum and industry standards.
- Plans, prepares, and facilitates engaging lessons that integrate culinary theory with practical application.
- Supervises students in the B-Stro learning laboratory, ensuring a safe, professional, and productive learning environment.
- Demonstrates and evaluates food preparation techniques, cooking methods, baking, sanitation, and food presentation.
- Instructs students in food safety (ServSafe Manager Level) and sanitation practices, including compliance with local, state, and federal regulations.
- Teaches proper use, care, and maintenance of commercial kitchen equipment and tools.
Tutoring and Student Assistance (10%)
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Identifies any learning gaps and develop strategies to support student success and retention.
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Offers supplemental instruction to remediate culinary techniques, math applications, recipe development and implementation, and food safety concepts.
Grades, Attendance and Evaluations (5%)
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Maintains accurate records of student attendance, academic progress, competencies, and performance in the B-Stro learning lab.
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Submits grades, evaluations, and required documentation within established timelines.
Policy Enforcement (5%)
- Promotes a respectful, inclusive, and professional learning environment.
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Ensures student compliance with safety regulations, dress code, attendance expectations, and professional conduct standards.
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Models professionalism, ethical conduct, and accountability consistent with REOC and industry expectations.
Non-Essential Functions:-
Engages in professional development.
REQUIREMENTS
Minimum Qualifications:
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Associate degree in hospitality, culinary, or related field from a college or university accredited by the U.S. Department of Education or internationally recognized accrediting organization; or appropriate industry experience supported by relevant certifications and credentials
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Minimum of one year of teaching and/or training experience in culinary arts
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Demonstrated culinary work experience
- Demonstrated mastery of culinary skills
- Strong communication, organizational, and instructional skills
Preferred Qualifications:
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Bachelor's degree in a related field from a college or university accredited by the U.S. Department of Education or an internationally recognized college or university
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Manager level ServSafe Certification
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Competency and knowledge in the use of Microsoft Office applications, virtual meeting applications, and Learning Management Systems (Brightspace)
ADDITIONAL INFORMATION
Work Schedule:
Monday - Friday
Benefits:
This position is benefits eligible. Find out more about benefits at Careers@Brockport.
Application Instructions:
This position is not eligible for visa sponsorship.
Visit jobs.hr.brockport.edu to complete an application including your cover letter that addresses required and preferred qualifications, resume/CV, and contact information for three professional references.
Please note, if you have retired from a New York State Public Employee Retirement System (Teachers Retirement System or Employees Retirement System), you may be subject to an earnings limitation. Please familiarize yourself with the rules and regulations when applying for this position.
Background Investigation Statement:
All applicants are subject to a pre-employment background check.
Pre-Employment Drug Testing:
Pre-employment drug test and DOT physical may be required for positions requiring a valid Class A or B CDL driver's license with passenger endorsement.
Non-Discrimination Statement/Equal Employment Opportunity/Affirmative Action Employer:
SUNY Brockport does not discriminate. SUNY Brockport is an Affirmative Action/Equal Opportunity Employer. The University is committed to fostering a diverse community of outstanding faculty, staff, and students, as well as ensuring equal educational opportunity, employment, and access to services, programs, and activities, without regard to an individual's race, color, national origin, religion, creed, age, disability, sex, gender identity, sexual orientation, familial status, pregnancy, predisposing genetic characteristics, military status, domestic violence victim status, or criminal conviction. Employees, students, applicants or other members of the university community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law, or treated adversely or retaliated against based upon a protected characteristic.
Diversity Statement:
SUNY Brockport is committed to creating and maintaining an equitable environment that welcomes, values, and supports individuals and communities who affirm human dignity. The University provides opportunities for engagement, learning, growth, and transformation to foster a diverse, equitable, and inclusive institution.
Reasonable Accommodations:
SUNY Brockport provides reasonable accommodation to applicants with disabilities, veterans, or wounded warriors where appropriate. If you need reasonable accommodation for any part of the application and hiring process, please contact the Office of Human Resources or email your request to Tamara Gouger, AVP for Human Resources and ADA Coordinator, at
[email protected]. Determinations or requests for reasonable accommodation will be made on a case-by-case basis.
SUNY Brockport is an AA/EEO/ADA employer. The University actively seeks applications from women, veterans, individuals with a disability, members of underrepresented groups or anyone that would enrich the diversity of the University.
To apply, please visit https://www.schooljobs.com/careers/brockport/jobs/5410084/lecturer-culinary-arts
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