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 master's 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. 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 View phone number on click.appcast.io. The university reserves the right to modify job descriptions at any time in its attempts to improve the operations of the university #J-18808-Ljbffr