Culinary Arts Instructor

https://jobs.vccs.edu/postings/80450

Richmond, Virginia, United States

Hospitality Management - JSR (Reynolds)

J. Sargeant Reynolds Community College

Title: Culinary Arts Instructor

Agency: J. Sargeant Reynolds Community College

Location: Richmond (City) - 760

FLSA: Exempt

Hiring Range: Salary: $69,500.

Full Time or Part Time: Full Time

Additional Detail

Job Description:

Reynolds is one of the largest community colleges in Virginia and serves Virginia’s capital city and five nearby counties. Annually, our four campus sites serve approximately 13,000 credit students and provide training for 7,400 students through the Community College Workforce Alliance. Reynolds is committed to hiring and retaining a racially diverse, culturally competent staff at all levels of the organization who reflect the demographics of our students. We also believe in providing an ongoing investment in our faculty and staff to deepen their skills and competencies to serve the full range of our student population.

The College is seeking applicants for the position of Culinary Arts Instructor, beginning Fall 2025. The College supports a culture of life-long learning, celebrating its diversity, and recruiting and retaining star quality employees. This position will be assigned to the School of Business and Industrial Trades, located on The Kitchens at Reynolds Campus, 2500 Nine Mile Road, Richmond, VA.

The primary responsibilities are teaching. Faculty loads are scheduled on an average load of fifteen (15) credit hours per semester. Office hours, advising and collateral duty assignments are required. Faculty member is required to contribute to curriculum and course development.

Teaching schedules may include day and evening classes, dual enrollment classes with local high schools, and multiple campus assignments. Opportunities for summer teaching will be based on student interest.

Minimum Qualifications:

Associate’s degree in Culinary Arts with demonstrated competency in teaching field; or Bachelor’s degree in Culinary Arts or related field. Five (5) years of related occupational experience as a Sous Chef or higher, overseeing at least 5 employees, within the last ten (10) years. Current ServSafe Certification.

Demonstrated ability to effectively use instructional technologies with excellent interpersonal, analytical, and oral/written communication skills.

Willingness to adopt and teach new and emerging technologies and commitment to meeting the needs of and providing instruction to multi-cultural populations that support diversity, cultural understanding and inclusion.

Additional Considerations:

Demonstrated ability to teach savory food preparation and artistic food presentation, including fruit/vegetable/starch preparation, garde manger, meat, seafood and poultry fabrication, stock, soup and sauce preparation, international cuisine, regional American cuisine, and advanced baking and pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and other confections.

Demonstrated ability to integrate nutrition, food safety and cost control into instruction.

Demonstrated ability in HACCP and environmental hygiene.

Considerable supervisory and practical cooking experience within the past year at sous chef level or higher in a variety of food service settings, including fine-dining. Current ACF Certified Culinary Educator and/or community college teaching experience.

Each agency within the Commonwealth of Virginia is dedicated to recruiting, supporting, and maintaining a competent and diverse work force. Equal Opportunity Employer

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Categories 6b1a31c3

Employment Type 5f671534

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Culinary Arts Instructor