Faculty - Assistant Professor, Culinary Arts-Pastry and Baking

Utah Valley University; Orem (UT); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Retirement contributions

Job summary

Utah Valley University invites applications for a tenure-track faculty position in the Culinary Arts Institute to begin January 2027. The faculty member will develop and teach a broad range of undergraduate courses in culinary arts, baking, pastry, and restaurant management, and will participate in catering operations on and off campus.

The role emphasizes teaching excellence, scholarship, and service at department, college, and university levels, with opportunities to influence the next

Qualifications

• Graduation from an accredited institution with an associate degree in culinary arts, baking and pastry, or related field.
• Preferred: bachelor’s degree in the culinary field or a related field.
• 5 years of teaching experience in a related field is preferred.
• 5 years of consistent, full-time executive chef or pastry chef level position in a quality operation is preferred.

Responsibilities

• Instructs, manages, and supervises individuals and groups in classrooms, online, and laboratories.
• Plans and follows an approved course of study with measurable objectives.
• Engages in scholarly activities and produces work aligned with disciplinary goals.
• Serves department, college, and university by attending meetings and joining committees.

Skills

Teaching experience

Curriculum development

Kitchen instruction

Sanitation standards

Menu design

Communication skills

Education

Associate degree in culinary arts / baking and pastry / related field

Bachelor’s degree in culinary field or related field (preferred)

Job description

The Culinary Arts Institute (www.uvu.edu/culinary/) invites applications for a tenure-track faculty position to begin January 2027.

The culinary arts faculty member develops and teaches a wide range of undergraduate courses. These courses may include, but are not limited to, culinary skill development, baking skill development, advanced pastry, and restaurant management to meet the changing needs of the culinary arts industry. The faculty member is involved in catering operations on and off campus. The faculty member engages in scholarship and creative works activities that contribute to the mission of the university, department, and profession. In addition, the faculty member provides service at the department, college, and university levels.

Utah Valley University places a strong emphasis on teaching. Faculty members are expected to develop a learning environment and activities that help students achieve their learning objectives. UVU encourages applicants with a wide range of backgrounds, experiences, and expertise to apply.

The Culinary Arts Institute offers an AAS Culinary Arts degree. The Culinary Arts program is accredited through the American Culinary Federation.

By joining our team, you'll have the opportunity to influence and guide the minds of future chefs. The satisfaction of knowing that you're playing a vital role in developing future culinary professionals is one of the many rewards of this position. Moreover, you'll have access to cutting-edge resources and a collaborative community of experts dedicated to staying at the forefront of the culinary industry. You will guide the students in the techniques of not only baking and cooking, but also catering aspects as well. The UVU Culinary Arts Institute participates in the production and serving of many catering events, including the Presidential Scholarship Ball, Christmas events for local businesses, and our own Gala that earns funds to help our students and the program.

Utah Valley University offers a comprehensive benefits package, including health insurance and retirement contributions.

• Instructs, manages, and supervises individuals and groups in classrooms, online, and laboratories, through demonstration, discussion, visual aids, individualized instruction, lectures, and other appropriate methods for educational delivery.
• Plans, prepares, and follows an approved course of study that includes measurable objectives for each course taught. Prepares instructional materials. Evaluates student performance using appropriate testing and grading procedures.
• Engages in scholarly activities, including applied research, and produces scholarly/creative work consistent with disciplinary specialization and the academic goals of the department.
• Serves the department, college, and university by attending departmental meetings, working on committees, and accepting other service appointments.

• Graduation from an accredited institution with an associate degree in culinary arts, baking and pastry, or related field.
• Minimum of 3 years of consistent, full-time executive chef or pastry chef level position in a quality, high-level operation.

Preferred Qualifications

• Graduation from an accredited institution with a bachelor’s degree in the culinary field or a related field.
• 5 years of teaching experience in a related field.
• 5 years of consistent, full-time executive chef or pastry chef level position in a quality, high-level operation.

Licenses or Certifications

• Certified or certifiable in 1 year as a Certified Executive Pastry Chef, Certified Executive Chef, Certified Chef d’ Cuisine, or Certified Culinary Educator through the American Culinary Federation's certification guidelines.

• Proficiency in appropriate instructional techniques for both classroom and kitchen lab settings in industry-based savory instruction and or industry-based pastry and baking instruction.
• Knowledgeable in both classical and contemporary savory cooking techniques and or baking and pastry techniques.
• Knowledge in exceptional sanitation standards, culinary math, including bakers’ percentages if applicable, menu design, purchasing, and storeroom management.
• Must be competent to instruct in theory and in practice, savory cooking and plating, and or pastry, baking, and plating.
• Skills in all savory cooking techniques and or baking and pastry techniques, including garnishes, plating, and the proper use of modern tools and equipment.
• Mathematical skills necessary to evaluate A/P, E/P, food costing, menu pricing, budgetary requirements, and being profitable in the industry.
• Excellent organizational and time management skills
• Strong program coordination skills
• Effective verbal and technical written communication skills
• Effective interpersonal, problem-solving, and decision-making skills
• Strong presentation and proposal skills
• Ability in the art of industry-based pastry and baking production.
• Ability to be creative in developing and perfecting baking and pastry recipes.
• Ability to understand and adhere to accreditation process requirements.
• Ability to manage and prioritize multiple tasks.
• Ability to work effectively with faculty, staff, students, agency administrators, and community practitioners from broad ethnic, cultural, and socioeconomic backgrounds.
• Ability to interpret the University’s core values (exceptional care, exceptional accountability, exceptional results).
• Ability to plan measurable objectives, prepare instructional materials, and follow an approved curriculum.
• Ability to assess student work and maintain and submit accurate and current plans, reports, and records involving student and faculty accountability, attendance, and performance.
• Ability to use a classroom learning management system, such as Canvas.
• Ability to conduct scholarship/creative works and service, and have teaching interests that align with the culinary arts discipline.
• Ability to relate with students and effectively teach, train, and mentor students.