INSTRUCTOR – CULINARY ARTS

Long Island University is developing a Culinary Arts program in Brooklyn, New York and is looking for a full-time instructor to develop and teach culinary courses covering the following topics: Food Safety, Culinary Arts, Baking and Pastry, and Business Operations. A successful candidate will have leadership experience, excellent communication skills, extensive knowledge about the restaurant industry, and ability to instruct students through a combination of traditional classroom lectures and/or hands-on demonstrations in a kitchen lab.

Program development responsibilities to be executed along with program administration:

• Develop program syllabi including weekly class objectives, required reading, measurable learning outcomes through exams/assignments/projects, and recipes to execute hands-on learning of culinary techniques in a kitchen lab.
• Develop operational policies necessary to execute the program including but not limited to: kitchen equipment, food safety, sanitation, procurement, inventory management.
• Assist in developing external relationships for student experiential learning including internships and career opportunities.
• Assist in student recruitment as necessary.
  
  

Teaching Responsibilities Include

• Communicate course syllabus including weekly class objectives, required reading, and measurable learning outcomes through exams/assignments/projects. Update when necessary to match latest industry trends and knowledge.
• Create weekly lesson plans and develop recipes to execute hands-on learning of culinary techniques for kitchen lab courses.
• Instruct the class following the assigned schedule through a combination of lectures, technique demonstrations, and instruction in a kitchen lab.
• Assess, document, and communicate student progress following the measurable learning outcomes described in the syllabus.
• Be available during faculty office hours to provide guidance and assistance to students.
• Complete administrative tasks as required by the university.
• Attend faculty training as required by the university.
• Participate in faculty-led university committees.
  
  

Required Qualifications

• Degree in Culinary Arts or related field
• ServSafe Food Safety Manager or Food Protection Certificate or equivalent
• Minimum ten years culinary experience including supervisory experience
• Ability to develop recipes and perform active cooking instruction to students
  
  

Preferred Qualifications

• Master’s degree or higher in Culinary, Hospitality, or related field
• Prior teaching experience
• Advanced professional certification
  
  

LIU is an equal opportunity employer. LIU is committed to extending equal opportunity in employment to all qualified candidates who can contribute to the diversity and excellence of our academic community. LIU encourages applications from all qualified individuals without regard to race, color, religion, genetic information, sexual orientation, gender and/or gender identity or expression, marital or parental status, national origin, ethnicity, citizenship status, veteran or military status, age, disability or any other basis protected by applicable local, state or federal laws. Hiring is contingent on eligibility to work in the United States.