Culinary Instructor (Full - Time Faculty)

Summary of Purpose Oakland Community College is seeking a full-time Culinary Instructor who will participate in the planning, implementation, and evaluation of educational programs, courses, and other experiences that will directly result in the educational growth of the students and support advancement of the strategic plan of the program and college. $62,440 - $70,857 Starting Base Salary ($62,440 - $112,678 full salary range for the 2025-26 Salary Schedule •2026-27 Schedule PENDING).

Potential for additional pay:

Overload - 60% over base Supplemental contract

Program Coordinator Department Chair Anticipated Start Date:

August 2026 Typical Duties This description is intended to indicate the types of duties, responsibilities, knowledge, and skills requested of the employee assigned this title. It is not intended to be an exhaustive list. Experience and interest in teaching Culinary courses, Demonstrated ability to teach a range of culinary and hospitality management courses, including savory and baking fundamentals, production techniques, restaurant operations, catering, food purchasing and storage, cost control, butchery/fabrication, garde manger, and contemporary buffet presentation. Experience in curriculum development for college-level lecture and laboratory components, if applicable Experience in curriculum development for college-level lecture and laboratory components, if applicable Willingness to work flexible schedule, including evenings Ability to communicate effectively with students, faculty, and staff Experience and interest in course assessment Recent participation in professional development Experience working with diverse populations Ability to work as a team player in a multi-cultural, diverse working environment Interest in participating in campus and college committees Experience working jointly with laboratory support staff Proficiency using learning management systems (e.g., D2L or Canvas) for course delivery and/or assessment Must meet either CEC or CEEP certification at time of hire or within one year of hire Minimum Education and Experience

EDUCATION

A Master's degree in Culinary Arts, Business, Hospitality, Food Management, Hotel Management or Nutrition OR A Bachelor's degree in Culinary Arts, Business, Hospitality, Food Management, Hotel Management or Nutrition and five years of recent work experience in the area; OR An Associate's degree in Culinary Arts, Business, Hospitality, Food Management, Hotel Management or Nutrition and eight years of recent work experience in the area.

EXPERIENCE

Two years full time (or equivalent) of recent experience teaching is preferred. Community college teaching preferred.