Find & Apply For Vocational Education Instructor Jobs in Reading, Pennsylvania

Instructor - Institutional and Commercial Culinary Program Reading Area Community College - 4.0 Reading, PA Job Details Part-time $39 an hour 16 hours ago Qualifications ServSafe Food & beverage production ServSafe Food Manager Certification Classroom Teaching Full Job Description Reading Area Community College (RACC) seeks a dynamic and student-centered Instructor for the Institutional and Commercial Culinary (ICC) Program. This role supports the College's mission of providing accessible, high-quality education through applied learning in institutional and commercial food production. The Instructor will teach credit and non-credit courses such as

ZICC-100

Basic Skills for Institutional Cooking and

ZICC-120

Large-Scale Food Production, designed to prepare students for careers in high-volume culinary operations including hospitals, schools, senior care facilities, corporate dining, and community-based food service organizations. Instructors are expected to combine technical culinary expertise with strong instructional practice, cultural awareness, and a commitment to fostering workforce readiness for diverse student populations.

Working Hours:

Flexible schedule as required by the needs of the position. Specific work hours to be agreed upon by the supervisor and employee before the onset of employment. Education and/or

Experience:

Required:

Bachelor's degree in Culinary Arts, Culinary Management, Hospitality, or Food Service Operations (or equivalent combination of education and industry experience). Current ServSafe Manager Certification (or ability to obtain prior to appointment). Minimum three (3) years of professional experience in institutional or largescale food service operations (e.g., hospitals, schools, senior care, corporate kitchens, catering). Demonstrated instructional or workforce training experience.

Preferred:

Master's degree in Culinary Arts, Hospitality, Food Service, or related field. Community college teaching experience. Experience using Canvas LMS and multiple teaching modalities (facetoface, hybrid, online). Bilingual proficiency (English/Spanish). Demonstrated commitment to equity, inclusion, and cultural engagement in teaching.

Knowledge, Skills, and Abilities:

Technical proficiency in largescale food preparation, equipment operation, menu planning, and bulk production strategies. Knowledge of ServSafe, HACCP, OSHA standards and ability to model compliance for students. Excellent classroom and lab management skills. Strong communication and interpersonal skills for working with diverse student populations. Ability to coach, mentor, and inspire students to pursue culinary and hospitality careers. Organizational skills for balancing instructional preparation, grading, and student support. Familiarity with industry trends in institutional food service, sustainability, and nutrition. Ability to demonstrate safe use of knives, heavy equipment, and industrial appliances

Essential Duties and Responsibilities:

1. Prepare and teach assigned courses in alignment with program outcomes, including food safety, large-scale food production, nutrition, and workflow optimization. 2. Deliver instruction in both hands-on lab settings (Helping Harvest Kitchen) and classroom/online environments (Canvas LMS). 3. Review and post syllabi on the first day of class, including outcomes, grading policy, attendance, schedule, and LMS access. 4. Teach and model industry-standard practices such as ServSafe compliance, HACCP, OSHA, and institutional food service best practices. 5. Evaluate student learning through assessments, practical demonstrations, and reflection activities. 6. Support student growth by providing timely feedback, coaching, and mentoring. 7. Promote retention and engagement by contacting students with irregular attendance and encouraging persistence. 8. Maintain accurate and complete course records in compliance with division and College policies. 9. Engage students in discussions about career pathways, workforce readiness, and transfer opportunities. 10. Employ a variety of instructional techniques to accommodate diverse learners, including active learning and collaborative lab experiences. 11. Ensure all instructional practices reflect cultural responsiveness and inclusivity. 12. Participate in professional development and maintain currency in culinary and food safety practices. 13. Collaborate with program faculty, Dean, and community partners (e.g., Helping Harvest) to strengthen experiential learning opportunities. 14. Perform other related duties as assigned.

Computer Skills:

To perform this job successfully, an individual should be proficient in the use of Microsoft Office (especially Word, Excel, and PowerPoint) and Internet skills. Knowledge of Learning Management Systems / Canvas and the ability to teach hybrid/online courses is a plus.

FOR ANNUAL SECURITY AND CRIME STATISTICS REPORTS

https://www.racc.edu/about-racc/clery About Reading Area Community College Reading Area Community College (RACC) is an accredited, comprehensive, open-enrollment education institution that provides the following: Associate degree, Certificate and Diploma Programs; career-focused training; transitional coursework; skills training for business and industry; personal enrichment programs and public service activities. Sponsored by Berks County, the College provides affordable access to meet identified community educational needs. Students from every age, race, religion and many different countries throughout the world choose to study here. Those who are seeking degrees at the college are attracted to programs like nursing, respiratory care, criminal justice and business. Other people pursue individual courses to brush up on a skill or interest, or pursue certification in a variety of subjects. The Community Education/Workforce Development division offers programs like dental assisting, home health aide and GED preparation.