Faculty, Full Time Tenure Track, Culinary/Food Service

Monroe Community College • Rochester, NY

4d

About The Position

This full-time, tenure-track Culinary/Food Service faculty position prepares and teaches courses in culinary arts, hospitality, and restaurant management. The successful candidate brings culinary arts and food service/restaurant management expertise to Monroe Community College and is assigned to the Brighton Campus. Teaching may also be assigned at another campus or extension site, or in an online, remote, and/or hybrid modality.

The faculty member teaches lecture and laboratory courses, develops educational materials and engaging learning activities, evaluates student performance, maintains course and student records, and provides office hours and student advising. The position also contributes to curriculum review and development, assessment, recruitment and retention, professional development, grant work, departmental and College committees, and other departmental and institutional functions. The position reports to the chairperson of the Hospitality Department. Tenure-track faculty are eligible to be appointed as department chair for a three-year term.

The College expects faculty to follow its Code of Conduct; maintain technological competencies; support an equitable, inclusive, and collaborative environment; pursue professional growth, including training in diversity, equity, and inclusion; and support the philosophy of a comprehensive community college. Salary ranges from $52,000 to $63,000, based on experience, internal equity, and College budget. Benefit-eligible employees may have access to flexible work arrangements, subject to operational needs and College policy. Remote work outside New York State is generally not authorized, with limited short-term exceptions subject to College approval.

Requirements

• Earned bachelor's degree or higher in culinary, food service, or a related field from a regionally accredited higher education institution.
• Practical employment experience in the culinary, food service, or restaurant industry, including professional kitchen decorum and strong operational management skills.
• Three to five years of teaching or training experience.
• Thorough knowledge of the culinary/food service industry and ability to teach classical culinary techniques and a variety of culinary, hospitality, and food service courses.
• Ability to teach both laboratory and lecture courses.
• Evidence of effective interpersonal, speaking, and writing skills.
• Commitment to supporting an inclusive campus environment and respect for people with diverse backgrounds, abilities, and needs.
• Proven ability to work as an enthusiastic team member, independently and collaboratively, with strong time management, prioritization, and multitasking skills.
• Ability and willingness to represent the College and Department positively to prospective, former, and current students, clients, suppliers, and the community.
• Commitment to continued professional growth and development, including ongoing diversity, equity, and inclusion training.
• ServSafe certification, or willingness to complete certification before the start of the Spring 2027 semester.
• Commitment to the philosophy of a comprehensive community college.

Nice To Haves

• Earned master's degree in hospitality, culinary, education, business, or a related field from a regionally accredited higher education institution.
• ACF Certified Sous Chef or ACF Certified Chef de Cuisine credential, or meeting the qualifications for certification.
• Experience in culinary or hospitality education.
• Professional affiliations in the hospitality or culinary industry and sufficient contacts for intern and post-graduate placement.
• Familiarity with Microsoft Office, Banner, Degree Works, and learning management systems.
• Knowledge of or experience implementing a variety of teaching strategies.
• Awareness of the potential value of technology as a teaching tool.
• Experience with computerized student record management.
• Ability to read, write, and speak Spanish or other languages proficiently.

Responsibilities

• Prepare and teach culinary, hospitality, and restaurant management courses, including lecture and laboratory courses.
• Teach multiple courses or sections each term as outlined by the contract.
• Evaluate student performance in accordance with department and College guidelines.
• Prepare lesson plans, instructional materials, and activities that engage students.
• Prepare course information sheets, syllabi, and outlines in accordance with department and College guidelines.
• Establish and maintain an engaging, supportive classroom environment.
• Maintain attendance, grade, and other student records and submit them in a timely manner.
• Maintain contractual office hours and advise and mentor students on academic, career, professional, and related matters.
• Assist with student recruitment, enrollment, placement, and retention.
• Assist in coordinating culinary, hospitality service, and food service experiences.
• Develop innovative teaching pedagogies and incorporate high-impact teaching practices into course design.
• Attend and contribute to department meetings and other requested departmental functions.
• Assist with faculty recruitment and peer evaluation.
• Assist in developing grant proposals and implementing grant projects.
• Assist with departmental curriculum review, revision, development, and assessment.
• Participate in professional development, technological upgrading, and relevant professional organizations.
• Contribute to division, department, and College committees.
• Maintain professional relationships with local high school and college colleagues.
• Represent the College and Department positively to students, clients, suppliers, and the community.
• Perform additional duties assigned by the department chair and teach at any MCC campus or extension site as assigned.
• Follow the College Code of Conduct, maintain technological competencies, and support an equitable, inclusive, and collaborative College environment.

Benefits

• Flexible work arrangements may be available to benefit-eligible employees, including flextime or staggered shifts, remote work or telecommuting, and a compressed work schedule; availability depends on division, department, position, business needs, and College policy.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level