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MA
Madison Area Technical College US
PT Instructor Pool - Culinary Arts
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What they do
A Vocational Education Instructor teaches technical or job related skills to students, and uses work-based experience to help students learn about and prepare for jobs in a particular occupation. Provides training for jobs in business, health care, auto repair, information technology, culinary arts, or other areas. Teaches in a public high school, a regional or college program, or at a private training program.
$54,544 / year median in Missouri
+2% projected growth
Job Description
Current Madison College employees must apply to the internal career site by logging into
Workday Job Posting Date:
June 17, 2026Application Deadline:
Salary Information:
Salary depends upon workload.Department:
School of BAA_Hospitality Job Description:
Madison College is recruiting a pool of highly motivated and qualified candidates to teach part time courses for the Culinary Trades program. Applications will be accepted on a continuous basis for the 2026-2027 academic school year. If you possess the aspiration to help others succeed, this is an opportunity for you to positively impact the community and lives of our students. Madison College is a first-choice institution that offers exceptional educational opportunities to our students providing high-demand skills for professional and academic growth. Madison College's dedication to promoting equity, inclusion and diversity is reflected in our Mission, Vision, and Values. We believe every member on our team enriches our diversity by exposing us to a broad range of ways to understand and engage with the world, identify challenges, and to discover, design, and deliver solutions. We value the ability to serve students from a broad range of cultural heritages, socioeconomic backgrounds, genders, abilities, and orientations. Therefore, we seek applicants who demonstrate they understand the benefits of diversity in a higher education community. Hiring a diverse workforce that mirrors our student population is more than just a commitment at Madison College - it is the foundation of what we are striving to do. Come be part of our great team!Organizational Function and Responsibilities:
This position is responsible for instruction in the Culinary Arts program at the college level. This includes developing a relevant and progressive curriculum, designing and implementing effective learning strategies and environments, delivering instruction of high quality, assessing student learning, advising students, and participating in college service activities at the department, division and college levels. This position reports to the Associate Dean - School of Business and Applied Arts.Essential Duties:
The following duties are typically expected of this position. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned. 1. Responsible for instruction in the Culinary program including but not limited to the following courses: Professional Cooking, Food Theory and Meat Cutting. 2. Develop and plan appropriate instructional strategies and alternative delivery strategies when appropriate including but not limited to hybrid, face-to-face and on-line course delivery. 3. Participate in in-service meetings, staff development training or other activities or programs requested by the Department. 4. Assist and advise students who have problems with assignments, tests, grades, course content, career concerns, and other academic matters. 5. Comply with college policies and directions regarding student testing, record keeping, advanced standing, providing grades on a timely basis, evaluating student performance and maintaining office hours for student assistance and counseling, etc. 6. Maintain competencies as an instructor as aligned with the Faculty Quality Assurance System. 7. Assist students in developing work experience assignments such as internships, work study assignments, team projects, etc. 8. Demonstrate a commitment to the college's mission, vision and values. Knowledge, Skills, and Abilities 1. Knowledge of current educational methods and strategies, including learner-centered instruction, assessment, evaluation and collaborative techniques and strategies that address closing the gap in student access and achievement across race, gender and disability. 2. Skill in the use of educational technology and alternative delivery methods. 3. Knowledge and ability to infuse multicultural perspectives into course content and delivery. 4. Skill in communications and human relations with populations having diverse socio-economic and racial backgrounds, as well as individuals with disabilities. 5. Ability to interact with business and industry to establish partnerships.Minimum Qualifications:
- Associate's degree in a related field
- Two (2) years or 4,000 hours of related work experience
- Must be currently certified as a ServSafe Food Manager with a min. score of 90%
- To teach
Principles of Sanitation:
Must have the ServSafe Instructor/Proctor certification OR- Ability to obtain Associate's degree in Culinary or related field within three (3) years.
- Ability to obtain a ServSafe Certification during the onboarding process.
- Ability to obtain ServSafe Food Manager with a minimum of 90% within one (1) year.
- Five (5) years or 10,000 hours of related work experience.