CULINARY ARTS INSTRUCTOR Tenure-Track

This position is responsible for providing competency-based training to students that prepares successful program graduates for entry-level employment in all phases of cooking and kitchen operations. Students prepare for a variety of careers in the culinary arts profession and for advanced education at other culinary institutions. Career paths include dinner cook institutional cook cooks helper bakers helper fry cook and short order cook. Students work in all aspects of the dining facilities on campus planning and preparing meals and catering banquet functions. Instruction includes food planning and preparation and serving and cleanup. Graduates receive a broad base of skills and are well prepared for a variety of entry-level culinary jobs.

This is a 214/7 tenure-track faculty position beginning Fall Quarter 2026.
This is an internal only recruitment open to full-time faculty in non-tenured positions at Bates Technical College (Per Article 7.1 of the 2024-2027 Faculty Collective Bargaining Agreement).

Essential Functions

• Use effective competency-based teaching techniques instructional materials and appropriate media support to conduct classroom lecture coursework and laboratory projects to prepare students with the practical skills essential for entry-level employment.
• Provide individualized mentoring counsel and guide students toward the completion of program requirements.
• Grading/evaluation
• Curriculum revision and development in accordance with the approved college format
• Ensure that instruction is consistent with current industry standards technologies procedures equipment and materials
• Student Advising/Retention/Assessment
• Requisition and maintain control of and safeguard inventories of equipment and supplies
• Oversee ordering of weekly food and sundry items
• Work with all culinary staff with daily communication
• Oversee Banquets and if needed participate in evening banquets
• Develop and/or maintain industry-based program accreditation and ensure students are prepared for and have the opportunity to obtain relevant industry credentials and certifications.
• Deliver classroom management to maintain a suitable learning environment by responding appropriately to student conduct/problems and providing assistance in solving them in accordance with college procedures.
• Collaborate with other instructors support services staff and advisory committee members to ensure a cohesive learning environment dedicated to providing industry with qualified entry-level employees.
• Provide budget management which includes requisition and maintenance control of and safeguard inventories of equipment and supplies assigned to the program.
• Maintain records of all shop jobs instructional projects

Non-Essential/Other Functions

• Actively contribute to and participate in college-wide activities in support of regional accreditation and state and federal requirements.
• Support College student achievement practices to ensure student retention completion and progression.
• Participate actively and collaboratively with College Student Services and program advisory committees to support access to employment opportunities for students and maintain student job placement records.
• Accountable for keeping personal development up-to-date; adding to skills and knowledge through courses that may be available through Bates Technical
• College courses professional development committees etc.
• Participate actively and collaboratively on committees for the college as needed including but not limited to staff recruitment college councils etc.
• Please note this job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee for this job. Additional activities duties and responsibilities may change at any time with or without notice to meet college needs.
• Supervisory Responsibilities
  • This position has no supervisory responsibilities.

Minimum Qualifications

• AA degree in culinary arts or related field

• Certification as an executive chef (CEC) or chef educator (CCE) by the American Culinary Federation Education Foundation

• Must have been active and gainfully employed in the industry a minimum of 5 years
• Must have work experience in all phases of work pertaining to the industry
• Prior teaching in a community or technical college

• Advanced degree in culinary arts or related field
• Supervisory experience

Bates Technical College does not discriminate on the basis of race color national origin age perceived or actual physical or mental disability pregnancy genetic information sex sexual orientation gender identity marital status creed religion honorably discharged veteran or military status or use of a trained guide dog or service animal. For inquiries please contact Title IX Coordinator LeMont Lucas at 253.680.7113 or. For Section 504 contact Disability Coordinator Steve Ashpole Vice President of Student Services at 253.680.7005. All offices are located at 1101 South Yakima Ave. Tacoma WA 98405.