Adjunct Faculty --Chef for Quantity Food Production
Adjunct Faculty --Chef for Quantity Food Production
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Salary Not Disclosed
1 Vacancy
Job Description
Adjunct chef instructor to teach culinary arts at the Metropolitan and Florham campuses. The Quantity Food Production course provides a comprehensive overview of cooking techniques and the development of manual skills to apply this knowledge. This course teaches commercial volume food production that may be applied in catering health care institutional commissary and airline culinary operations. Menu development production planning kitchen organization food cost control analysis and performance improvement are introduced and practiced in a commercial kitchen setting.
Required Qualifications
Masters degree required Several years commercial kitchen experience required Teaching experience preferred Excellent oral and written communication skills required ServSafe Certification required American Culinary Federation certification preferred Employment is contingent upon a satisfactory background check. Candidates for hire will be required to sign a waiver authorizing the background check and produce a Social Security Card.
Employment Type
Temp
