INSTRUCTOR CULINARY ARTS AND ENDOWED CHAIR IN TEACHING AND WORKFORCE DEVELOPMENT

FULL TIME

INTERESTED CANDIDATES MUST APPLY AT:  https://www.easyhrweb.com/JC_SouthernCrescent

MULTIPLE CAMPUS LOCATIONS

Southern Crescent Technical College (SCTC) seeks a highly qualified and visionary culinarian to serve as the Instructor of Culinary Arts and Endowed Chair in Teaching and Workforce Development. This full-time position will lead instruction, program innovation, and strategic partnerships in support of SCTC’s culinary programs, including management and oversight of the Crescent Café Live Work program. The successful candidate will play a critical role in shaping the future workforce, supporting community outreach, and strengthening career pathways from K-12 through postsecondary education and industry employment.

MINIMUM QUALIFICATIONS: 

Education:

•        Associate degree in Culinary Arts or a closely related field 

•        If degree is not in Culinary Arts, candidate must have at least 30 semester credit hours in culinary related coursework

Industry Experience:

•        Minimum of 3 years of full-time experience in a commercial kitchen, restaurant, hotel, or foodservice setting 

•        Experience in a supervisory or leadership role (e.g., Sous Chef, Executive Chef, Pastry Chef, Kitchen Manager)

Certification Requirements (ACF Standards): 

•        Minimum Certification Requirements: Certified Executive Chef (CEC), Certified Sous Chef (CSC), Certified Executive Pastry Chef (CEPC), or Certified Culinary Educator (CCE) 

•        ServSafe Food Protection Manager Certification and ServSafe Examination Proctor certification (or ability to obtain within six month of hire).

PREFERRED QUALIFICATIONS:

Preferred Education and Certifications: 

•        Bachelor’s degree in culinary arts or a closely related field. 

•        If degree is not in Culinary Arts, candidate must have at least 30 semester credit hours in culinary related coursework. 

•        American Culinary Federation (ACF) Certified Chef de Cuisine (CCC) or Certified Working Pastry Chef (CWPC) 

•        ServSafe Food Protection Manager Certification and ServSafe Examination Proctor certification (or ability to obtain within six month of hire). 

Preferred Experience: 

•        Three years of post-secondary teaching experience. 

•        Three years of full-time experience in a commercial kitchen, restaurant, hotel, or foodservice setting 

•        Preferred Certification Requirements:

INSTRUCTOR RESPONSIBILITIES: 

Teaching & Student Engagement: 

•        Teach Culinary Arts courses in accordance with ACF accreditation standards. 

•        Develop and deliver lecture and lab-based instruction on food preparation, sanitation, and culinary techniques. 

•        Facilitate a live work lab, where students apply culinary skills in a real-world foodservice environment. 

•        Supervise students in a commercial kitchen setting, ensuring compliance with food safety regulations.

Program Support & Development: 

•        Participate in curriculum development, program assessments, and accreditation processes. 

•        Maintain industry partnerships and support student internship and job placement efforts. • Assist with recruitment, retention, and student engagement initiatives. 

•        Participate in fundraising activities that support the Culinary Arts program. 

Administrative & Compliance Responsibilities: 

•        Prepare and maintain lesson plans, syllabi, and accreditation reports. 

•        Request and maintain supplies, equipment, and program budgets. 

•        Ensure compliance with safety, security, and state licensing requirements. 

•        Attend faculty meetings, professional development sessions, and college service activities. 

Work Schedule & Expectations: 

•        Faculty must be available to work one evening per week as determined by the course schedule. 

•        Faculty must facilitate a live work lab, ensuring students gain practical hands-on experience in a real-world foodservice operation.

Other Duties as assigned.

COMPETENCIES: 

•        Strong culinary knowledge in classical techniques, modern cuisine, and kitchen management. 

•        Experience with Blackboard or similar Learning Management Systems (LMS) for course delivery. 

•        Proficiency in recipe development, food costing, and menu planning. 

•        Knowledge of ACF accreditation standards and curriculum requirements. 

•        Ability to mentor and guide students in a professional learning environment.

•        Excellent communication, leadership, and teamwork skills.

SALARY:  

Salary commensurate with education and work experience. Benefits include paid state holidays, paid annual and sick leave, and the State of Georgia Flexible Benefits Program.

SPECIAL NOTES: 

It shall be a condition of employment to submit to a background investigation. Offers of employment shall be conditional pending the result of the background investigation. 

Federal Law requires ID and eligibility verification prior to employment. 

All male U.S. citizens, and male aliens living in the U.S., who are ages 18 through 25, are required to register for the military draft and must present proof of Selective Service Registration upon employment. 

Applicants who need special assistance may request assistance by phoning (770)229-3454. 

Only those who are interviewed will be notified of the status of the position. Candidates must successfully complete a criminal background investigation and motor vehicle screening.

**  The Technical College System of Georgia and its constituent Technical Colleges do not discriminate on the basis of race, color, creed, national or ethnic origin, sex, religion, disability, age, political affiliation or belief, genetic information, disabled veteran, veteran of the Vietnam Era, spouse of military member, or citizenship status (except in those special circumstances permitted or mandated by law). This nondiscrimination policy encompasses the operation of all technical college-administered programs, programs financed by the federal government including any Workforce Innovation and Opportunity Act (WIOA) Title I financed programs, educational programs and activities, including admissions, scholarships and loans, student life, and athletics. It also encompasses the recruitment and employment of personnel and contracting for goods and services.