Culinary Arts Instructor — Hands-On Teaching & Mentorship

Motlow; Knoxville (TN); On-site; USD 18,000 - 24,000; Part time

Job summary

Pellissippi State Community College's Culinary Institute seeks an experienced Adjunct Culinary Instructor to teach hands-on courses and guide students through foundational and advanced cooking techniques for careers in the culinary industry. This role requires strong communication, collaboration with full-time faculty, and a commitment to student success in a campus-based setting.

The instructor will plan lectures, demonstrations, and assessments while maintaining kitchen safety and supporting

Qualifications

• Experience teaching or mentoring in culinary Arts.
• Strong communication and organizational skills.
• Ability to teach hands-on culinary courses and ensure student success.

Responsibilities

• Teach assigned culinary courses in alignment with the department curriculum.
• Provide instruction on culinary techniques, knife skills, methods, and food safety.
• Plan lectures, practical demonstrations, and assessments.
• Foster a positive, supportive learning environment and engage students.
• Assess student performance, provide feedback, and mentor students.
• Maintain a professional kitchen environment with safety and cleanliness standards.
• Collaborate with full-time faculty to improve course offerings.
• Stay current on culinary trends and industry practices.
• Assist staff in planning off-site catering events.

Skills

Strong communication

Team collaboration

Teaching ability

Education

Associate’s degree or higher in Culinary Arts / related field

Job description

Pellissippi State Community College's Culinary Institute seeks an experienced Adjunct Culinary Instructor to teach hands-on courses and guide students through foundational and advanced cooking techniques for careers in the culinary industry. This role requires strong communication, collaboration with full-time faculty, and a commitment to student success in a campus-based setting.

The instructor will plan lectures, demonstrations, and assessments while maintaining kitchen safety and supporting