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Culinary Instructor
Job Location:
Job Location:
Daytona Beach, FL - USA
Monthly Salary:
Not provided by the employer
Monthly Salary:
Posted:
18 September 2026 (9 hours ago)
Posted:
Application Deadline:
16 December 2026
Application Deadline:
Vacancies:
1 Vacancy
Vacancies:
Job Summary
Bethune-Cookman University
Job Title: Culinary Instructor
Reporting Structure: Dean College of Business & Entrepreneurship and Department Chair Hospitality Business Management and Leadership
Appointment/Location: Full-time faculty; contract term and rank determined by the University Daytona Beach Florida
Job Summary:
Bethune-Cookman University invites applications for a full-time Culinary Instructor in its undergraduate Hospitality Business Management and Leadership degree program. The instructor will deliver classroom and culinary-laboratory instruction that integrates food production with leadership systems thinking service excellence cost control technology sustainability and sound business practices. The position also maintains safe organized inspection-ready facilities; supports applied learning through Titanium Service Excellence the student-managed restaurant catering banquets and campus events; mentors students; and contributes to program assessment recruitment service and industry engagement. The instructor must demonstrate a strong passion for culinary arts and student success inspiring students to develop their skills confidence professionalism and readiness for leadership and management careers in the hospitality industry.
Essential Duties and Responsibilities:
- Teach the assigned undergraduate load in culinary and foodservice areas including food production sanitation and safety menu planning purchasing food and labor cost control restaurant operations institutional foodservice and related courses for which qualified.
- Plan and deliver lectures demonstrations laboratories simulations and applied projects; maintain current syllabi and learning-management-system content; assess learning fairly; provide timely feedback; and foster an inclusive professional learning environment.
- Use systems thinking to connect culinary decisions with guest experience front- and back-of-house coordination quality labor cost technology sustainability marketing revenue service recovery and overall organizational performance.
- Lead applied learning through Titanium Service Excellence the student-managed restaurant banquets and campus hospitality events; support menu development production purchasing staffing service standards costing and operational debriefs.
- Prepare and maintain culinary laboratories and instructional restaurant kitchen; organize and secure ingredients and equipment; monitor inventories receiving waste and loss; and keep facilities clean orderly and inspection-ready.
- Oversee routine and preventive maintenance of the culinary laboratory equipment refrigeration ventilation storage and sanitation systems; conduct inspections initiate and track work orders and coordinate repairs with appropriate University offices.
- Model and enforce food-safety sanitation hygiene allergen-control chemical occupational-safety and responsible-equipment-use requirements; maintain required records and emergency procedures; and train students to work safely.
- Advise and mentor students; maintain office hours; support internships and career readiness; participate in recruitment retention assessment committees and program initiatives; cultivate industry and community partnerships; and maintain professional competence.
Minimum Qualifications:
- Earned masters degree from an accredited institution in Hospitality Management Foodservice Management Culinary Arts Business with a hospitality or foodservice emphasis or a closely related field; credentials must meet University faculty-credentialing requirements. Equivalent professional preparation may be considered only where University policy permits.
- At least three years of progressive experience in commercial culinary restaurant institutional foodservice catering or related operations including supervisory or management responsibility and experience teaching training or coaching learners or employees.
- Current ServSafe Manager certification or a comparable food-protection credential or ability to obtain the required certification within 90 days of employment.
- Demonstrated competence in commercial-kitchen operations sanitation menu and production planning purchasing inventory cost control laboratory maintenance and safety instructional technology and electronic recordkeeping.
- Strong communication interpersonal organizational and collaborative skills and demonstrated ability to support students from varied backgrounds.
Preferred Qualifications:
- Five or more years of relevant industry experience and prior college-level teaching particularly in hands-on laboratories student-managed restaurants catering or event-based courses.
- Recognized professional certification such as Certified Executive Chef Certified Chef de Cuisine Certified Culinary Educator HACCP certification or an equivalent credential.
- Earned doctorate in hospitality education business or a related field plus experience with sustainable operations culturally diverse cuisines hospitality technology or data-informed analysis.
Work Environment and Physical Requirements:
The position combines classroom office and commercial-kitchen work. The employee must be able to stand and move for extended periods; bend and reach; safely use culinary tools and equipment; work around heat steam cold storage sharp objects cleaning chemicals allergens and wet surfaces; and lift or move up to 50 pounds with or without reasonable accommodation. Evening or weekend availability may be required for laboratories events and recruitment.
Application and Employment Conditions:
Applicants should submit a cover letter curriculum vitae or resume teaching-philosophy statement unofficial transcripts relevant certifications and contact information for three professional references. Employment is contingent upon satisfactory completion of required screening and employment processes and continued compliance with University policies and applicable safety and regulatory requirements.
The University does not discriminate based on race color national and ethnic origin sex retaliation marital status religion or disability or any other applicable local state or federal regulation. Inquiries regarding provisions for persons with disabilities equal employment opportunity and Title IX matters should be directed to the Office of Human Resources at .
The university reserves the right to modify job descriptions at any time in its attempts to improve the operations of the university
Required Experience:
IC
About Company
On October 3, 1904, an exceptional young Black woman, Mary McLeod Bethune, opened the Daytona Literary and Industrial Training School for Negro Girls—what would become Bethune-Cookman University—with $1.50, faith in God and five little girls, along with Dr. Bethune’s son, Albert. ... View more
