Director, Culinary Programs

Rowan-College-At-Burlington-County; Hartford (NJ); On-site; USD 90,000 - 130,000; Full time

Job summary

Rowan College at Burlington County is seeking a Culinary Director to provide vision and leadership for the Culinary and Hospitality Arts programs. The Director will oversee curriculum, daily kitchen operations, staff development, and regulatory compliance while collaborating with marketing, procurement, finance, technology, and facilities to advance the program.

The role includes budget management, event planning, facility standards, and serving as the primary liaison with industry partners and

Qualifications

• Bachelor's degree required in a related culinary, hospitality, or business discipline.
• Master’s degree preferred.

Responsibilities

• Leads curriculum development, course sequencing, and program review to align with student learning outcomes and accreditation standards.
• Shapes the culinary vision of the program, including menu concepts and special offerings, with faculty and the student run restaurant.
• Manages program budget, purchasing, cost control, and ensures college purchasing policies are followed.
• Oversees kitchen spaces and equipment, and coordinates with Facilities for safe operation.
• Represents the program to industry partners, health authorities, and the college community.

Skills

Leadership

Budgeting

Curriculum Development

Staff Development

Regulatory Compliance

Health & Safety

Teaching

Education

Bachelor's degree in culinary/hospitality/business

Master’s degree preferred

Tools

Blackboard

Google Suite

Job description

The Culinary Director provides the vision and leadership required to advance the mission of the Culinary and Hospitality Arts programs at RCBC. Reporting to the Dean of Humanities, Business, and Social Sciences, the Director oversees the full scope of the program, from academic quality and curriculum to daily kitchen operations and staff development, ensuring a cohesive and well run culinary education experience for students. The role carries broad administrative responsibility, encompassing budget and purchasing oversight, event planning, facility standards, and regulatory compliance, and requires close collaboration across the college with departments that support marketing, procurement, finance, technology, and facilities. The Director serves as the primary representative of the program to industry partners, health authorities, and the college community.

• Leads curriculum development, course sequencing, and program review, ensuring alignment with student learning outcomes, accreditation standards, and current industry practice.
• Shapes the culinary vision of the program, including menu concepts and special offerings, in coordination with faculty and the student run restaurant.
• Sets and maintains standards for food preparation, presentation, and service across the Culinary Arts Center, and monitors operations to keep them consistent.
• Supports the growth of faculty, student workers, and students through training, mentorship, and career development within the program.
• Trains, supports, and oversees timekeeping for student workers assigned to the Culinary Arts Center.
• Manages the program budget, purchasing, and cost control, and ensures college purchasing policies, including use of the purchasing card, are followed.
• Collaborates with departments across the college and with outside vendors on promotions, procurement, budgeting, and technology needs, and coordinates with the Dean of HBSS on broader division initiatives.
• Monitors industry trends and guest and student feedback to continually improve the dining and learning experience.
• Plans and organizes program events, including the student run restaurant, catering, and special functions.
• Oversees the condition and safe operation of kitchen spaces and equipment, working with Facilities and Operations as needed.
• Maintains required regulatory paperwork and permits and serves as the point of contact for health department matters.
• May teach one course if needed, counted toward regular base workload rather than as an overload.
• Supports student success through recruitment, advising, and career counseling activities.
• Represents the program in community and public relations matters.
• Holds semi-annual Advisory Committee meetings.
• Reviews staff evaluations and maintains relationships with industry and educational partners.

OVERALL PURPOSE AND RESPONSIBILITY

The primary and most important overall responsibility of all employees is to provide service in a pleasant, helpful, and effective manner to our students and other members of the College community.

Education Required

Bachelor's degree required in a related culinary, hospitality, or business discipline. Master’s degree preferred.

Experience Required

• Seven or more years of progressive culinary experience, usually including three or more years in a multi-unit or high-level kitchen management role.
• Three years of teaching experience.
• Administrative and managerial experience of five years in related areas, including supervision, budget management, and planning responsibilities.

Experience Preferred

• Management experience in the culinary industry.
• Experience in academic administration, such as department chair, program coordinator, or director level work in a higher education setting is preferred.

Certifications Required

Active food safety credentials, such as ServSafe Manager or an equivalent local certification. American

Certifications Preferred

Culinary Federation (ACF) Certified Culinary Educator (CCE) credential or equivalent is preferred.

Skills/Abilities /Knowledge /Other Requirements

• Strong financial literacy
• Academic program management
• Exceptional leadership
• Clear cross department communication
• Proficiency with technology, including Blackboard and Google Suite.
• Manages full time staff, adjunct faculty, and student workers.
• Responsible for the overall direction, coordination, and evaluation of the program, and directly supervises all adjunct faculty within the program.
• Carries out supervisory responsibilities in accordance with the college's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, and addressing complaints and resolving problems.

Language Skills

Ability to read, analyze, and interpret complex documents. Ability to respond effectively to sensitive inquiries or complaints. Ability to write and present effectively on program related topics to college leadership, industry partners, and the public.

Physical Demands

This position requires the physical ability to stand, move, and communicate in a working kitchen environment, along with the manual dexterity, sensory ability, and vision needed to safely perform kitchen and instructional duties, including occasional lifting of up to 50 pounds, as well as the ability to communicate effectively with diverse groups regarding their culinary traditions.

Work Environment

The employee is occasionally exposed to moving mechanical parts, extreme cold, and extreme heat. The noise level in the work environment is usually moderate.

INSTITUTIONAL EFFECTIVENESS

Collaborates with department members and/or the Compliance, Assessment and Research team to support planning, assessment, data collection and reporting for continuous improvement of the college.

Employee Classification

Administrative

Residency Requirement

The New Jersey First Act requires employees of all public institutions of higher education to reside in the State of New Jersey unless otherwise exempted under the law. For more information please click here