Culinary Science Instructor

Culinary Science Instructor at the Culinary Institute of America (CIA) to teach and develop interdisciplinary curriculum across culinary science, food safety, applied nutrition, and basic sciences. Responsibilities include preparing lecture plans, delivering on-campus/off-campus/remote instruction, supervising hands-on culinary classes, enforcing policy standards, conducting applied research, advising students, preparing and evaluating coursework, and contributing to curriculum and equipment management. The role emphasizes collaboration across culinary and scientific disciplines, professional and inclusive learning environments, and dissemination of research insights. Required qualifications include a Bachelor’s degree and 2-5 years of relevant professional experience, with at least 1 year of translating technical information for non-technical audiences; preferred qualifications include graduate degrees and teaching experience. The position requires strong communication, organizational, and technical skills, experience with MS Office, and the ability to work both independently and in teams. Working conditions include standing for extended periods and the ability to lift up to 50 pounds in a kitchen/lab setting.