Adjunct Culinary Instructor Chef

Design and deliver classroom and lab instruction for Culinary Arts courses, including food preparation, production, and kitchen workflow demonstrations. Refine instructional curriculum based on national models while overseeing essential operations and personnel for the Central Kitchen. Maintain accurate records of student progress, submit grades and attendance reports, and ensure kitchen and classroom areas remain clean, sanitary, and safe. Collaborate with the Executive Chef and Kitchen Manager to support recruitment, retention, and graduation goals. Adhere to all local, state, and federal regulations regarding food safety and cleanliness. This part-time role requires 12 to 16 contact hours per week.