Culinary Instructor

Candidates should bring hands-on culinary expertise and a commitment to student success in a dynamic learning environment. This role involves teaching advanced culinary techniques to students pursuing careers in the culinary arts. Candidates will use their industry knowledge and skills to enable students to gain a fundamental understanding of advanced culinary techniques, safety and sanitation, menu planning, purchasing and inventory, cooking techniques, and food preparation principles associated with commercial food service. Schedule 10-12 hours per week. 1. Provide engaging and informative instruction in culinary arts courses, based on agreed-upon curriculum (Wiley text) and instruct in a manner consistent with the philosophy, policies, and guidelines of the College. 2. Create lesson plans, education materials, and hands-on activities aligned with core techniques and implementing key fundamentals. 3. Monitor and assess student progress, providing constructive feedback. 4. Maintain a safe, clean, and organized kitchen/classroom environment, ensuring adherence to food safety regulations. 5. Work individually as an advisor for students who may need extra help, who have questions about the course, or who want career guidance. 6. Collaborate with department staff to support curriculum development and student learning outcomes. 7. Conduct food preparation in an exemplary manner consistent with the professional standards of the College and within budgetary limits. 8. Enforce classroom expectations regarding uniform, hygiene, sanitation principles, attendance, and professionalism. 9. Supervise students in preparing quality food 10. Assume responsibility for equipment and facilities of the kitchen, classroom, bread room, pantry, and culinary center during instructional time. 11. Stay abreast of trends and innovations in the foodservice and hospitality industry. 12. Support the mission and policies of Brunswick Community College as well as the overall strategic direction of the Department of Continuing Education. 13. Contribute to the growth of the Culinary Arts program and the College by serving on the Culinary Advisory Committee. 14. Display hospitality and professionalism while representing the College, on-campus and off campus, while serving as a representative for the program. ? Associate degree or higher in Culinary Arts or a related field ? Minimum of 5 years of professional culinary experience ? Prior teaching or training experience preferred ? ServSafe certification or equivalent food safety credential ? Strong communication and organizational skills ? Ability to work effectively with diverse student populations