Instructor, CC (Culinary Arts) - 0074859

University of Hawaii•Honolulu, HI

6d•Onsite

About The Position

Kapi‘olani Community College is seeking a passionate, innovative, and student-centered culinary professional to join its nationally recognized Culinary Arts Department as a full-time, tenure-track Instructor in Culinary Arts. This position offers an opportunity to educate and mentor the next generation of culinarians through hands-on instruction in both foundational and advanced culinary techniques, while fostering student success through experiential learning, innovation, and engagement with Hawai‘i’s vibrant food culture. The successful candidate will demonstrate a commitment to teaching excellence, curriculum development, industry collaboration, and supporting the college’s mission as a model indigenous-serving institution dedicated to the social, economic, and sustainable advancement of Hawai‘i and beyond.

Requirements

Bachelor’s degree from an accredited college or university in the subject area AND three (3) years of related professional experience; OR Associate degree in the subject area AND five (5) years related work experience; OR 15 college credits AND seven years of related work experience; OR A master recognition by the food service community AND 10 years related work experience.
Minimum qualifications must be met by the effective date of appointment.

Nice To Haves

At least three (3) years of professional experience teaching in a community college.
At least three (3) years of professional experience as an Executive Chef, Chef de Cuisine, Sous Chef de Cuisine, or Chef Garde Manger with experience in managing and/or supervising garde manger or cold foods preparation for a resort, hotel, or other similar food service establishment.
At least three (3) years of professional experience with setting specified objectives, measuring results, and evaluating effectiveness.
At least three (3) years of professional experience in managerial kitchen work in an à la carte restaurant, banquet, or catering establishment.
At least three (3) years of professional experience in creative and contemporary menu development.
At least three (3) years of professional experience with the integration of technology-based delivery of education.
Familiarity with Hawaii’s food culture past and present (i.e., Hawaiian history, canoe crops, farming, sustainability, contemporary food issues, traditional and modern food practices).
Current culinary-related certification through the American Culinary Federation, Culinary Institute of America, or other nationally or internationally recognized professional certifying organization.
Evidence of ability to integrate writing and critical thinking skills in the teaching of Culinary Arts.
Evidence of ability to work in a collegial manner with peers, department chairs, and administrators.
Evidence of ability to calculate and maintain a predetermined food cost.
Food sanitation/safety certificate issued by a nationally or internationally recognized organization, such as Serve Safe, National Registry of Food Safety Professionals, National Association of Concessionaires, or National Food Protection Manager Certification.
Evidence of ability to multitask and manage time in relation to teaching, projects, committee work, curriculum development, community service, professional development, and assessment of students/subordinates.
Evidence of ability to maintain a commitment to the mission and values of the community college with its open-door and multicultural populations.
Evidence of commitment to Kapi‘olani Community College’s vision of positioning itself as a model indigenous-serving institution whose graduates strengthen the social, economic, and sustainable advancement of Hawai‘i and the world.
Evidence of active participation/collaboration in supporting local communities, their workplace, and the food industry to enhance student engagement in the culinary arts.
Commitment to the mission and values of the community college with its open-door and multicultural populations.
Demonstrated ability to initiate, execute, and complete projects with clear objectives and measurable outcomes, while effectively managing time and multiple responsibilities across teaching, committees, curriculum development, service, professional development, and assessment.

Responsibilities

Design, deliver, and assess instruction in basic and advanced culinary arts to include both hot food and cold food preparations with a focus on student-learning outcomes.
Develop and/or update course content/materials and teaching/assessment strategies and methods to improve student attainment of learning outcomes.
Address the learning needs of the college's diverse students.
Integrate thinking and writing skills into course content.
Integrate technology to support instruction.
Prepare course syllabi and maintain office hours for academic advising and for conferring with students about coursework.
Work collegially to provide service to the department and college.
Engage in public service related to one's professional status and/or expertise.
Engage in professional development, and engage in professional or scholarly activities related to one's discipline or teaching.
Development of state-of-the-art lecture curriculum, and learning technologies for on-campus and/or online courses.
Plan, organize, and independently carry out instructional and non-instructional assignments.
Regular workload may include evening and weekend classes, continuing-education classes, distance-education classes, and teaching at off-campus sites.
Perform related duties as assigned.