Adjunct Opportunities - Hotel/Restaurant Management
On-site · Paramus, New Jersey, United States
Job Summary
adjunct opportunities in Hotel Restaurant Management including Culinary Arts and Pastry Arts. Adjunct instructors will teach both hands-on and theoretical courses in culinary arts, covering food preparation, presentation, and kitchen management, as well as specialized charcuterie, butchering, and garde manger techniques. Requirements include an associate degree in a related field, at least five years of full-time culinary experience with expertise in the specified areas, and ServSafe or equivalent food-safety certification. Preferred qualifications include a bachelor’s degree, teaching experience at college level, and certifications from industry organizations. Compensation is provided at adjunct pay rates, with tiers by credential level, and includes tuition waivers and benefits. The program emphasizes practical and analytical coursework, leadership development, mentorship, externships, and collaboration with industry professionals to prepare students for careers in culinary and hospitality industries.
Required Qualifications
- Associate degree in Culinary Arts, Culinary Management, Hospitality, or a closely related field.
- At least 5 years of recent, full-time professional experience in the culinary industry, with demonstrated expertise in charcuterie, butchering, and garde manger.
- Strong knowledge of food safety and sanitation standards (ServSafe or equivalent certification required).
- Ability to teach both practical, hands-on techniques and theoretical aspects of culinary arts.
- Effective communication skills and a demonstrated ability to work with a diverse student population.
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