Culinary Program Instructor - Institutional & Large-Scale

Reading Area Community College; Philadelphia (Philadelphia County); On-site; USD 45,000 - 62,000; Part time

Job summary

Reading Area Community College (RACC) seeks an Instructor for the Institutional and Commercial Culinary Program. The role is part-time and pays $39.00 per hour, with flexible hours and travel limited to local areas as needed.

The instructor will lead courses such as ZICC-100 and ZICC-120, combining culinary expertise with effective teaching to prepare students for careers in high-volume food service, hospitals, schools, and corporate dining.

Qualifications

• Bachelor’s degree in Culinary Arts, Culinary Management, Hospitality, or Food Service Operations or equivalent.
• Current ServSafe Manager Certification or ability to obtain prior to appointment.
• Minimum three years of professional experience in institutional or large-scale food service operations.
• Demonstrated instructional or workforce training experience.

Responsibilities

• Prepare and teach assigned courses aligned with program outcomes, including food safety and large-scale production.
• Deliver instruction in hands-on labs and classroom/online environments (Canvas LMS).
• Review and post syllabi on day one, including outcomes, grading, attendance, and LMS access.
• Teach and model ServSafe, HACCP, OSHA, and institutional food service best practices.
• Evaluate student learning through assessments and demonstrations.

Skills

Instructional experience

Workforce training experience

Communication skills

Organizational skills

Education

Bachelor’s degree in Culinary Arts, Culinary Management, Hospitality, or Food Service Operations

Master’s degree in Culinary Arts, Hospitality, Food Service, or related field

Tools

Canvas LMS

Microsoft Office

Job description

Reading Area Community College (RACC) seeks an Instructor for the Institutional and Commercial Culinary Program. The role is part-time and pays $39.00 per hour, with flexible hours and travel limited to local areas as needed.

The instructor will lead courses such as ZICC-100 and ZICC-120, combining culinary expertise with effective teaching to prepare students for careers in high-volume food service, hospitals, schools, and corporate dining.