Faculty - Assistant Professor, Culinary Arts-Pastry and Baking

Utah Valley University•Main Campus - Orem, UT

5d•Onsite

About The Position

The Culinary Arts Institute 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, which may include culinary skill development, baking skill development, advanced pastry, and restaurant management, to meet the evolving needs of the culinary arts industry. The role involves participation in on-campus and off-campus catering operations. The faculty member is also expected to engage in scholarship and creative works that align with the mission of the university, department, and profession, and provide service at the department, college, and university levels. Utah Valley University places a high value on teaching, expecting faculty to create a learning environment that helps students achieve their objectives. The program is accredited by the American Culinary Federation and offers an AAS Culinary Arts degree. This position offers the opportunity to shape future chefs, utilizing cutting-edge resources and a collaborative community. The role includes guiding students in baking, cooking, and catering techniques, with participation in significant catering events.

Requirements

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.
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.

Nice To Haves

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.
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.

Responsibilities

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.
Develops and teaches undergraduate courses in culinary arts, including but not limited to culinary skill development, baking skill development, advanced pastry, and restaurant management.
Involves in catering operations on and off campus.
Guides students in the techniques of baking, cooking, and catering.
Participates in the production and serving of many catering events.