Instructor, Culinary Arts

ENTERPRISE STATE COMMUNITY COLLEGE; Mobile (AL); On-site; USD 42,000 - 123,000; Full time

Job summary

Bishop State Community College is seeking a qualified Culinary Arts Instructor to teach theory and hands-on lab courses in the Culinary Arts program. The role involves maintaining a professional instructional kitchen, assessing student learning, and supporting recruitment and industry engagement.

The instructor will participate in curriculum development, program improvement, and accreditation activities, while fostering student success, workforce readiness, and community partnerships within the

Qualifications

• Minimum 3 years of full-time professional culinary experience.
• Documentation of an industry-recognized credential.
• Experience in Food Service Management, Culinary Arts, Catering, or related areas.

Responsibilities

• Teach culinary theory and hands-on laboratory courses.
• Maintain a safe, sanitary, and professional instructional kitchen.
• Assist with internships, externships, and industry tours.
• Participate in curriculum development and program improvement.
• Support recruitment, retention, and student success.
• Engage with industry partners and professional organizations.
• Participate in faculty meetings and college service activities.

Education

Associate degree or equivalent in Culinary Arts, Hospitality Management, Food Service Management, or related field

Documentation of an industry-recognized credential

Bachelor's degree in Culinary Arts, Culinary Management, Hospitality Management, or related field

Job description

Reporting Authority: Divisional Chair

Bishop State Community College is seeking a highly qualified and industry-experienced Culinary Arts Instructor to provide classroom, laboratory, and practical instruction in the Culinary Arts program. The successful candidate will possess strong professional culinary experience and the ability to translate current industry practices into a rigorous, student-centered instructional environment. The instructor will be responsible for teaching culinary theory and hands‑on laboratory courses; maintaining a safe, sanitary, and professional instructional kitchen; assessing student learning; supporting program recruitment and retention; p articipating in curriculum development and program improvement; and maintaining appropriate industry engagement. The position requires a commitment to student success, workforce preparation, academic excellence, industry relevance, and the mission of Bishop State Community College.

• Assist with internships, work‑based learning, externships, industry tours, competitions, demonstrations, and other experiential learning opportunities.
• Promote industry-recognized credentials and ce1iifications appropriate to the Culinary Arts program.
• Participate in professional culinary organizations and continuing professional development.
• Student Recruitment and Retention
• Participate in recruitment, orientation, retention, and completion activities.
• Represent Bishop State and the Culinary Arts program at recruiting events, community activities, career fairs, high‑school outreach events, and industry functions.
• Support student participation in culinary competitions, showcases, demonstrations, and community events.
• Assist students with career planning, employment preparation, and transition into the culinary and hospitality workforce.
• Institutional Responsibilities
• Participate in faculty meetings, department meetings, committees, professional‑development activities, commencement, and other college activities as assigned.
• Maintain compliance with Bishop State Community College, Alabama Community College System (ACCS), and applicable accreditation requirements.
• Participate in assessment of student learning outcomes and institutional effectiveness activities.
• Complete required professional development and institutional training.
• Perform other duties as assigned by the Dean, Associate Dean, Vice President of Instructional Services and/or the President.
• Other qualifications and job requirements:
• Good written and oral communication skills
• Computer skills (Microsoft Office, email, Canvas learning management system, and Banner).
• Ability to effectively respond to questions from supervisors, faculty, staff, students, and the general public
• Ability to travel as required by the College

Salary Schedule Placement: Appropriate placement on Salary Schedule DI IB-IV ($42,108 - $94,363) based on education and experience. Summer appointments are based on enrollment - Salary Schedule Dl ($13,001 - $29,184) based on education and experience. Annual potential salary including summer appointment ($55,109 - $123,547).

Under the ACCS salary schedules, an employee who holds an earned doctorate from an accredited institution receives an additional $2,000 per year added to the applicable salary schedule.

This is a full-time faculty position with an anticipated starting date of January 5, 2027.

Minimum Requirements:

• Associate degree or equivalent in Culinary Arts, Hospitality Management, Food Service Management, or a related field, with a minimum of three (3) years of successful full-time professional experience in the culinary/food-service industry, or an equivalent combination of education and professional experience as permitted by ACCS Policy 605.02.
• Documentation of an industry-recognized credential earned or in progress (proof must be included in application packet)
• Experience in one or more of the following areas:
• a) Food Service Management
• b) Culinary Arts
• c) Baking and Pastry
• d) Catering
• e) Event Management
• f) Food Science/Culinology
• g) Nutrition / Dietetics
• h) Garde Manger including Ice carving

Preferred Requirements:

The following qualifications are strongly preferred

• Bachelor's degree in Culinary Arts, Culinary Management, Hospitality Management, Food Service Management, or a closely related field.
• Five (5) or more years of progressively responsible professional culinary experience.
• Experience as an Executive Chef, Sous Chef, Chef de Cuisine, Culinary Manager, Pastry Chef, or comparable professional culinary position.
• Professional culinary certification through the American Culinary Federation (ACF) or another nationally recognized culinary organization.
• ACF Certified Culinary Educator (CCE), Certified Executive Chef (CEC), Certified Sous Chef (CSC), or comparable credential.
• Current ServSafe Food Protection Manager certification or equivalent food‑safety credential.
• Postsecondary teaching experience, culinary‑school teaching experience, apprenticeship instruction, or industry training experience.
• Experience developing menus, recipes, food‑costing systems, purchasing procedures, inventory systems, and production schedules.
• Experience managing professional culinary kitchens, restaurants, catering operations, hotels, resorts, institutional food service, or comparable operations.
• Demonstrated knowledge of current culinary technology and commercial food‑service equipment.
• Experience with culinary competitions, industry certifications, internships, apprenticeships, or work‑based learning.
• Experience working with diverse student populations in a community‑college or workforce‑development environment.
• Experience with program accreditation, curriculum development, program assessment, or advisory committees.