Adjunct Opportunities - Hotel/Restaurant Management
About The Position
Bergen Community College is seeking adjunct instructors for the division of Business, Arts and Social Sciences for Fall and Winter 2026, specifically within the Hotel Restaurant Management Department. The program aims to equip students with the knowledge and skills necessary for the expanding hotel and restaurant industry, focusing on culinary arts, catering, and hospitality. The curriculum emphasizes practical, theoretical, and analytical coursework, active learning, and mentoring to develop 21st-century culinary and hospitality professionals. Students engage in leadership development, critical thinking, personal growth, and industry interaction, preparing them for leadership roles through externships. The program offers concentrations in culinary arts, baking and pastry arts, catering and event planning, and hospitality/lodging.
Requirements
- Associate degree in Culinary Arts, Culinary Management, Hospitality, or a closely related field.
- At least 5 years of recent, full-time professional experience in the culinary industry.
- Demonstrated expertise in charcuterie, butchering, and garde manger.
- Strong knowledge of food safety and sanitation standards (ServSafe or equivalent certification required).
- Ability to teach both practical, hands-on techniques and theoretical aspects of culinary arts.
- Effective communication skills and a demonstrated ability to work with a diverse student population.
- Five (5) years experience in a high volume, recognized NYC food establishment or other as an executive pastry chef, pastry chef, Sous pastry chef, bakery production manager or other related position.
- Experienced in cake decorating and tempering chocolate.
Nice To Haves
- Bachelor’s degree or higher in Culinary Arts, Hospitality Management, or a related field.
- Teaching experience at the college or professional training level.
- Recognized certifications from industry organizations (e.g., American Culinary Federation certifications).
- Experience in kitchen management, menu development, or food entrepreneurship.
- Bachelor’s Degree in Hospitality Management, Hotel-Restaurant Management, Culinary/Pastry Arts or equivalent.
Responsibilities
- Teach both hands-on and theoretical courses in culinary arts, including food preparation, presentation, and kitchen management.
- Guide students in fundamental and advanced cooking techniques, sanitation, and industry best practices.
- Teach charcuterie, butchering, and garde manger techniques.
- Teach innovative cake sculpting, advanced sugar artistry, and food aesthetics.
- Mentor and train aspiring culinary professionals.
Benefits
- Tuition Waiver for BCC courses for themselves or their dependents
- ABP and 403b
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What This Job Offers
Career Level
Mid Level
Education Level
Associate degree
