Culinary Arts Instructor & Program Builder (Chef)

TOHONO O'ODHAM COMMUNITY COLLEGE; Sells (AZ); On-site; USD 55,000 - 60,000; Full time

Job summary

Tohono O’odham Community College in Sells, AZ is seeking a Culinary Arts Instructor/Chef to build and lead a new program, develop curriculum for a certificate and an Associate of Applied Science in Culinary Arts, and launch a real-world food service operation on campus.

The role combines teaching theory with hands-on kitchen work, manages program budgets and purchasing, and provides essential On-the-Job Learning experiences for college and dual-enrollment high school students.

Qualifications

• Bachelor’s degree or an equivalent combination of education, experience, and professional certifications in the culinary arts.
• Experience as a chef is preferred.
• Experience managing the financial aspects of a business and knowledge of Native communities is a plus.

Responsibilities

• Develop and manage a functioning food service business that serves as a practical training ground for students to earn required OJL hours.
• Teach both the theoretical and practical sides of culinary arts, covering core techniques, nutrition, and industry regulations.
• Craft an innovative culinary curriculum that integrates traditional foods within the Tohono O’odham Nation.
• Oversee the program's budget, spending records, and equipment inventory/purchasing.
• Foster community relationships and uphold the college’s core values in program operations.
• Work evenings and weekends as required to meet programmatic and business needs.

Skills

Teaching

Culinary arts knowledge

Management

Education

Bachelor’s degree or equivalent in culinary arts

Tools

Microsoft Office

Canvas

Job description

Tohono O’odham Community College in Sells, AZ is seeking a Culinary Arts Instructor/Chef to build and lead a new program, develop curriculum for a certificate and an Associate of Applied Science in Culinary Arts, and launch a real-world food service operation on campus.

The role combines teaching theory with hands-on kitchen work, manages program budgets and purchasing, and provides essential On-the-Job Learning experiences for college and dual-enrollment high school students.