Instructor of Culinary Arts

Job Details • New Orleans, LA

12h • Onsite

About The Position

This position involves creating and delivering lesson plans, developing and assessing curriculum, and providing instruction across various culinary arts courses. The role requires facilitating both classroom and hands-on laboratory learning, participating in program accreditation and assessment activities, and maintaining a positive learning environment. The instructor will supervise students in kitchen labs, ensuring safety and sanitation standards, and evaluate student performance. Responsibilities also include managing inventory and facilities, engaging in professional development, and collaborating with faculty and staff to support program growth and student success. The role also involves event coordination for the department and college.

Requirements

• Associate in Culinary Arts.
• Minimum of five (5) to seven (7) years of progressive foodservice management experience.
• Demonstrated experience providing culinary instruction or training in kitchen/laboratory settings.
• Effective oral and written communication skills.
• Strong culinary techniques across multiple disciplines and ability to integrate theory with practical application.
• Effective classroom management, student engagement, and ability to teach in classroom, online, and hands-on laboratory environments.
• Strong organizational, time management, and event planning/execution skills.
• Demonstrated knowledge of food safety and sanitation (e.g., HACCP principles), nutrition, and supervisory management.
• Proficiency in computer operations, including Microsoft Office and learning management systems (e.g., Canvas).
• Commitment to student success.
• Current ServSafe Manager Certification required (must be active at time of hire).
• Candidates must be certifiable at the American Culinary Federation (ACF) Certified Sous Chef (CSC) level and obtain CSC (or higher) certification within six (6) months of hire.
• Candidates must demonstrate competencies consistent with the sous chef level prior to an offer of employment.

Nice To Haves

• Bachelor's Degree
• Experience with ACFEF-accredited programs or outcomes-based education.
• At least ten (10) years of progressive foodservice management experience.
• Experience teaching in a post-secondary culinary arts program or accredited training environment.
• Experience utilizing or delivering instruction aligned with National Restaurant Association ManageFirst Program curriculum, including coursework, assessments, and competency-based applications.
• Advanced application of food safety and sanitation practices, including experience developing, implementing, or managing HACCP plans.
• Integration of nutrition principles into culinary instruction and menu development.
• Application of supervisory and team leadership practices in foodservice operations.
• Experience designing and delivering instruction across multiple modalities, including classroom, online, and hands-on laboratory environments, with the ability to assess student learning outcomes and adapt teaching strategies accordingly.
• Advanced proficiency in instructional technology, including Microsoft Office applications and learning management systems (e.g., Canvas), with experience developing online course content, utilizing digital tools to enhance student engagement, and managing course administration and reporting.

Responsibilities

• Create and deliver lesson plans and instructional materials.
• Develop, revise, and assess curriculum aligned with course outcomes, AAS degree goals, and American Culinary Federation Education Foundation competencies.
• Deliver lectures and facilitate classroom and hands-on laboratory instruction across culinary arts courses.
• Participate in program accreditation, advisory board meetings, and institutional assessment activities.
• Maintain a positive learning environment for students and manage disruptions.
• Supervise students in kitchen labs, ensuring compliance with safety, sanitation, and industry best practices.
• Evaluate student performance through practical exams, written assessments, and competency-based measures.
• Maintain inventory, equipment, and lab facilities to meet instructional needs.
• Engage in professional development to maintain currency in culinary techniques and pedagogy.
• Collaborate with faculty and staff to support recruitment, retention, and program growth.
• Participate in departmental and college-wide events and activities.
• Serve as lead coordinator on a minimum of two (2) events per academic year.

Benefits

• Retirement
• Multiple medical insurance options
• Supplemental insurances (dental, term life, disability, accident, vision, etc.)
• Tax Saver Flexible Benefits Plan (saves tax dollars on some child care and medical expenses)
• Holidays (14 per year, typically includes longer break at Christmas)
• Generous annual (vacation) and sick leave benefits
• Employee Assistance Program

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree